zucchini quiche
Posted: August 10, 2022 Filed under: breakfast, casseroles and one-dish meals | Tags: black pepper, butter, eggs, half and half, mozzarella cheese, mushrooms, pie crust, salt, swiss cheese, white onion, zucchini Leave a comment 
Sheesh! Another Quiche?
You Betcha! My Mom “Betty” definitely loved quiche. This is the third quiche recipe here at Betty’s Cook Nook and yet the first one that is all vegetable as well as the first one that features zucchini.
Somehow I’m surprised with each and every quiche recipe – they seem to be wondrously unique in their own rightful way and yet super easy to make. I think you will enjoy this recipe!
Foodie Tips
❤ We initially debated over whether to use a frozen pie crust or a refrigerated pie crust. We went with a Pillsbury frozen crust because it was likely what was most common in the 1970s. Just like ready-to-cook tortillas weren’t readily available in the 1970s, 80s, 90s, and until the 2000s until recently, either.
❤ I’m duly noting that a 10-inch pie shell was not to be found at my local grocery. In a post-COVID era when product sizes are getting smaller while prices are growing larger we scored a 9-inch deep dish Pillsbury crust at H-E-B.
❤ If you truly love quiche click this link and scroll down for the full meal monty of my Mom’s recipes.
i. Time
Prep: About 20-25 minutes prep and 30 minutes for baking.
Late To The Party Pic: Mushrooms!
ii. Ingredients
9-10-inch | pie shell, frozen or fresh
3 tablespoons | butter (my grandmother insisted on falfurrias brand butter)
1 cup | white onions, chopped
1 cup | mushrooms, brushed clean, cut in half, and then sliced (I suggest white or baby bella ‘shrooms)
1 cup | zucchini, cut into half moons
1 cup | ½ and ½ cream
3 | cage-free or free-range (pasture raised) eggs
1 cup | swiss or mozzarella cheese, shredded
to taste | salt and pepper
iii. What To Do
1. Preheat your oven to 375°F.
2. Place the pie shell in the oven and bake for 3-4 minutes. Remove from the oven and prick the shell with a fork. Return to oven for 5 minutes more.
3. While the pie shell is in its second bake… in a medium-sized sauté pan place the 3 tablespoons of butter and melt it over medium heat. Add the onions, mushrooms, and zucchini. Sauté for 5-7 minutes. Remove from heat and let rest. Tip: to drain, tilt the pan by placing the lid underneath and a crumbled-up paper towel in the opposite corner. Let the paper towel soak up the juices then discard the paper towel.
4. Transfer the drained sautéd veggie mixture into the pie shell.
5. In a measuring cup or bowl, whisk the 3 eggs then stir-in the 1 cup 1/2 and 1/2 cream and 1 cup of your chosen cheese. Pour the egg-cheese-cream mixture over the veggies/pie shell.
6. Bake for about 30-35 minutes or until an inserted knife comes out clean.
Yield: About 8-10 servings.
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A Scan Of Mom’s Original Zucchini Quiche Recipe
11/30/21
sour cream apple pie
Posted: October 31, 2019 Filed under: desserts, The Best Of The Best Recipes | Tags: apples, butter, cinnamon, egg, flour, nutmeg, pie crust, salt, sour cream, sugar, vanilla Leave a comment
The Apple Pie Of My Eye
Hubba! Hubba! One bite into this apple pie sent me back on a flavor adventure into my childhood – a time when apple rocked my world.
My fondest apple memories weren’t necessarily of the fruit itself, but its fruit-inspired kissin’ Cousin – Jolly Rancher Apple Candy. Awe shucks – my eyes would grow wide with these little suckers and my fingers could barely fumble fast enough to frantically tear off the plastic wrapper so I could get down to business.
It Doesn’t Appear That Jolly Rancher Made Any Apple-Inspired Print Ads Back In The Day…
So I Modified A Fire Stix Ad To Represent!
Several years ago my tongue stumbled upon my first Caramel Apple Pop and these have since become my go-to candy for Halloween trick-or-treaters. These taste like a green apple Jolly Rancher that’s been dipped in rich, lux caramel. Boy howdy! These are way easier to enjoy and I don’t have to be reminded that when it comes to my ability to handmake a caramel apple on a stick I ought to just phone a friend for help (you can read all about that hilarious foodie fail here)!
Back To Pie Basics
This recipe – like others – unassumingly sat tucked away in my Mom’s cookbook. Then this October fall rushed in. This is when Texas temperatures drop into the 90s and we reach for blankets and sweaters to keep us alive. October is a time of year when the eyes and the appetite often turn to the wonderfully warm and woodsy flavors of fall. And sitting right in the middle of it all is the fall apple.
Enjoy the mash-up of apple graced with the south’s favorite sidekick – good ol’ sour cream! Topped with a cinnamon-sugar crumb topping, the remarkable taste is probably one of the earliest sweet ‘n sour ‘n tarty foods I can remember.
Sour cream apple pie – you’re welcome in my stomach any time!
Foodie Tips
❤ I may not be an apple connoisseur but I do recognize all apples are not created equal when it’s time to bake them. Avoid the ones that get “mushy” – nobody wants those in their pie! I got lucky and picked a granny smith apple which proved to be the perfect pucker-upper for the sour cream pairing! Here’s some southern wisdom about selecting baking apples.
❤ I have a gas oven and it browned my pie a little more than I would have preferred. I used a silicon pie crust shield which will help prevent the edges of your crust from burning.
i. Time
Total prep: About 75 minutes
ii. Ingredients
for the pie:
1 | pie crust
2 tablespoons | flour
⅛ teaspoon | salt
¾ cup | sugar
1 | cage free egg
1 cup | sour cream
1 teaspoon | vanilla
¼ teaspoon | nutmeg
2 cups | apples, diced (I enjoyed this with the peel on)
for the crumb topping:
⅓ cup | sugar
⅓ cup | flour
1 teaspoon | cinnamon
¼ cup | unsalted butter, melted (tip: my Grandmother “Nanny” insisted on Falfurrias brand butter)
iii. What to do
0. Preheat your oven to 400°F. Meanwhile…
1. Line a 9-inch pie pan with the pastry.
2. In a medium-sized bowl sift together the flour, salt, and sugar.
3. Add the egg, sour cream, vanilla, and nutmeg to the flour mixture. Beat everything into a smooth, thin batter.
4. Stir in the diced apples and coat well.
5. Pour your apple batter into the pastry-lined pie pan.
6. Bake at 400°F for 15 minutes then lower temperature to 350°F and bake for 30 minutes – be careful not to over-bake!
7. Remove the pie from the oven and let it rest while we make our crumb topping.
8. Coarsely mix the four topping ingredients together in a small bowl and sprinkle them over the top of the pie. Lumpy crumbs are good here – there’s no need to pulverize the topping.
9. Raise the oven to 400°F and return the pie to bake 10 minutes to brown.
10. Remove the pie and let it rest. Warm or cold this pie is delicious!
Yield: 8-12 slices of tasty pie
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A Scan Of My Mom “Betty’s” Original Sour Cream Apple Pie Recipe
helen corbitt’s quiche lorraine
Posted: May 19, 2019 Filed under: breakfast, casseroles and one-dish meals | Tags: bacon, dry mustard, eggs, ham, light cream, nutmeg, onion, pie crust, swiss cheese Leave a comment
Champagne & Lorraine
When I first met this recipe’s name I presumed Helen Corbitt was one of my Mom’s dear friends. Like many of the old recipes that found their way into my Mom’s cookbook they were often penned with a name giving a clue linking us back to the the recipe’s origin.
A few curious clicks later I stumbled upon this Texas Monthly article from December 1999 (the turn of our century) that revealed who Helen was – her connection to Texas and to food. With culinary ties to the University of Texas, the Houston Country Club, Joske’s Department Store, the Driskill Hotel, and Neiman Marcus, Helen’s craft touched the hearts of many. While she may not have loved Texas from the start, the people of our great state eventually won her heart. So we can tip our hat to her for staying here and pioneering the way for better days. Helen earned the title “Tastemaker of the Century,” undoubtedly an honor for any foodie who loves cuisine and sharing it with others.
I know my Mom “Betty” loved quiche because I’ve found a handful of eggy recipes in her cookbook. I love how simple quiche is to prepare and share… and how changing 1 or 2 ingredients can magically transform the taste.
Let’s enjoy a slice of the good life and raise a toast to our “forefoodies”
~ Cling Cling / Cheers! 🍾 🍾 🍾 🍾 🍾
Foodie Tips
❤ “Light cream” always trips me up. I look for it at the grocery store and often shake my fist at the sky when I cannot find it. Sometimes called “coffee cream” or “table cream,” light cream is a tad bit higher in fat than half-and-half. So what. Who cares?
❤ While I slightly overbaked the crust, the quiche itself turned out great! Try using a silicon pie crust shield to help prevent your dough from burning. I shudder to think what my quiche would have looked like without it. #charcoal? :)
❤ I hope to become an “aficionado” at the meat counter soon. When I read “thin sliced” ham I guessed it was a thickness of 2. On the next go of this recipe I’ll try a 1.
❤ My Mom loved quiche. And if you’re still reading this post I’m guessing you do, too! Check out this recipe where I wax on about the origins of quiche and its relationship to my hometown, San Antonio.
i. Time
Total prep: About 40 minutes.
ii. Ingredients
8 inch | pie crust
4 slices | bacon, crisped and chopped
4 | thin slices of onion, sautéed
8 | paper thin slices of ham, shredded
8 | paper thin slices of swiss cheese, sliced
3 | cage free eggs
¼ teaspoon | dry mustard
1 cup | light cream, heated
a dash | nutmeg
iii. What to do
1. Prepare the pie crust according to the instructions. Mom wrote hers was baked at 450°F for about 10 minutes.
2. Sprinkle the bacon and onion over the pie crust. Add ½ of the ham then top with 4 slices of the cheese. Wait – we’re not done! This is Texas! Repeat the layering again – add the rest of the ham and the last 4 slices of cheese.
3. Beat the egg and mustard. Add the heated light cream and continue beating. Pour the egg mixture over the layers of ham and cheese. Let things “stand” for 10 minutes. Is your stomach growling yet?
4. Sprinkle a tiny bit of nutmeg on top of the quiche then bake it at 350°F until this custard is set (about 15-20 minutes).
Serves: One to a few, depending on your ability to resist deliciousness.
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
In Case You Missed It…
Honored in 1999 as “Tastemaker of the Century” by Texas Monthly Magazine, Helen Corbitt may not have loved Texas as much as those who were born here but she became enchanted with the unique blend of Texans and their love for food. If the stories I’ve read are true (and I bet they are), Helen had a lot to do with the culinary cultivation of our state introducing our fore-parents to artichokes, raspberries, soufflés, Texas Caviar, and surprising creations limited only by the stars.
I don’t know if my Mom, Betty, knew Helen. But I know they shared the love of great food… so Helen is as much a family member as one can wish for.
With the love of food, all things are possible. ###
A Scan Of Mom’s Quiche Lorraine Recipe
quiche lorraine
Posted: December 4, 2016 Filed under: appetizers, breakfast, casseroles and one-dish meals, The Best Of The Best Recipes | Tags: bacon, cayenne pepper, cheddar cheese, cream, eggs, evaporated milk, gruyere cheese, half and half, ham, nutmeg, pie crust, salt, white pepper Leave a comment
Quiche Masterpiece
I love when I get a little history lesson along with a recipe. It’s like two treats in one! Found along with this recipe my Mom clipped from The San Antonio Express-News in 1970 the article tells an interesting story about this recipe’s creator, Ester MacMillan.
Ester helped introduce quiche to foodies near and far after it arrived at the 1968 World’s Fair dubbed “HemisFair” that was held in San Antonio. What a sight that must have been when the Tower of the Americas – an observation tower more than 600 feet tall complete with a spinning 360° top – debuted at the expo! You can read more about Ester and her story about the origin of quiche via the original recipe scan I scored from my Mom’s cookbook below. 
As a child I remember my Mom, “Betty,” talking about Quiche Lorraine and a few decades later (ahem, just a few) this was the first time I made it. I absolutely loved it! I found the recipe extremely forgiving, meaning you can adapt it to your liking by adjusting the ingredients you introduce into the custard.
Perfect for a brunch-time gathering or a couch-side treat this recipe scored a well-deserved spot in “The Best Of The Best Recipes” category (at right) … as well as my heart.
I’ve discovered more than one quiche recipe in Mom’s cookbook so I’ll be trying other versions soon and will share them here at Betty’s Cook Nook.
foodie tips
❤ “Blind baking.” I had never heard of it before until my friend and colleague Suzanne told me about it when I commented that I longed for a crispier quiche crust. Essentially all you do is pre-bake the crust a few minutes before filling it; doing so will help give it more “fluff.” I’ll give blind baking a try on the next making of this dish. And there will be a next time.
❤ I may have “accidentally” used a teeny bit more meat than the recipe suggests. In fact, Ester called for bacon or ham. A lover of both, I used bacon and ham. #Carnivore. This recipe presumes you will follow suit and use both. I scored some peppered ham at my local HEB and I loved the extra peppery kick.
❤ After reading the recipe below if you want to learn more about NIOSA and score some of the festival’s recipes, click this link and enjoy!
i. ingredients
9 inch | pie crust
¼ pound | bacon or ham (or both)
1 ½ cup | gruyere or aged cheddar, grated (I used gruyere)
5 | cage free eggs
1 cup | cream, half and half or undiluted evaporated milk
½ teaspoon | salt
dash | white pepper
dash | nutmeg, grated
1 teaspoon | dried onion
dash | cayenne pepper
ii. what to do
0. Preheat your oven to 400°F. That was easy, right?
1. Line a 9-inch pie pan or fluted quiche pan with pie crust. If you choose, blind bake the doughy crust (per above) and set aside.
2. Cook until crisp the bacon – and or – lightly brown the ham. Set the dynamic duo aside to cool off a bit.
3. Place your grated cheese (yum, cheese!) in the bottom of your pastry-lined pie pan. Over that, sprinkle your meats.
4. In a medium-sized bowl beat the eggs. Add the cream and the four seasonings and beat a little longer until everything is well-mingled. Pour this egg mixture over the cheese-meat medley.
5. Bake for about 30 minutes or until crust is golden and custard is set. Remove from oven and cool a bit to lukewarm and serve.
Yield: About 8 servings. Enjoy!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A scan of Mom’s recipe for Quiche Lorraine. Click to read the interesting story!
Watch this interesting video series about HemisFair 1968! I learned much about my hometown city!
fudge pie
Posted: September 13, 2015 Filed under: desserts | Tags: butter, chocolate, corn syrup, eggs, pie crust, salt, sugar, vanilla, whipped cream Leave a comment
Oh, Fudge!
When things go wrong I’m not quite sure why “oh, fudge” became synonymous with its less appropriate saying but to me “oh, fudge” is a great thing!
Even though one of my favorite movies wasn’t created until 1983, one of the most famous of “oh, fudge” scenes was created in this passage from A Christmas Story. Before we make fudge pie let’s enjoy a bit of this timeless classic:
foodie tips ~
❤ In the 1970s we would likely have enjoyed whipped cream from the can. Thank you, Reddi-wip! These days I use my gourmet whipper that I scored at Williams-Sonoma – it really creates a great whip. When you make your own whipped topping you can flavor the creams but for this recipe we chose to go with the standard recipe.
i. ingredients
1 stick | unsalted butter (my Mom’s Mom “Nanny” insisted on Falfurrias brand butter)
3 squares | unsweetened chocolate
4 | cage free eggs, slightly beaten
3 tablespoons | white corn syrup
¼ teaspoon | salt
1 teaspoon | vanilla
1 ¼ cup | sugar
1 | unbaked pie shell
to serve | fresh whipped cream
ii. what to do
0. Preheat oven to 350°F.
1. Melt butter and chocolate in a double boiler.
2. To the eggs add the corn syrup, salt, vanilla and sugar.
3. Temper the eggs by adding the chocolate mixture in thirds. Turn then pour into the unbaked pie shell.
This Fudge Pie Is Ready For The Oven
4. Bake in preheated oven for 25-30 minutes (we cooked our pie for quite a bit longer – we were using our new gas oven). The pie’s center will be moist and fudgy.
To serve: Let the fudge pie rest until cool. Slice and top with some fluffy whipped cream.
~ Patrick
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A Scan Of Mom’s Fudge Pie Recipe – Compliments Of Mrs. Henry Cohen
blueberry cheese pie
Posted: May 8, 2015 Filed under: desserts | Tags: blueberry pie filling, cherry pie filling, cream cheese, fresh fruit, lemon juice, pie crust, sweetened condensed milk Leave a comment
Tastes Like Cheesecake … But It’s Really A Delicious CheeseFake™
This no-bake cheese pie recipe is super simple to make! There are just a few ingredients involved and a little bit of time in the fridge and voilà – you’re ready to send your tastebuds off on a fruity flavor adventure.
I’m ok with a cheesecake imposter recipe – especially when it means less time preparing and more time eating a delicious treat!
foodie tips ~
❤ One of my favorite foodie “secret weapons” are mini fillo cups. These bite-sized wonders are perfect for desserts and raclette. You can keep them in your freezer and they require no defrosting or baking! The instructions below assume we are making the mini cups version.
❤ The blueberry topping is good and I see cherry pie filling was listed below as an option. You can also top this pie with fresh fruit like strawberries, banana, kiwi – or all of your favorites!
❤ You can leave these in the fridge for a few hours but I wouldn’t suggest you leave them more than 4-6 hours; these present best fresh.
We’re turning four this weekend! Thanks to my Mom Betty and fellow Foodies who keep our passion alive!
i. ingredients
8 ounce package | cream cheese, softened
2 tablespoons | lemon juice
½ cup | sweetened condensed milk
9 inch | pie crust, baked then cooled (or the mini fillo cups ❤)
21 ounce can | blueberry pie filling (or cherry … or fresh fruit)
to serve | powdered sugar (optional)
ii. what to do
1. Soften It Up: Let the cream cheese soften before you jump to Step 2. This will ensure that you can get a really creamy cheese mixture. Just rest the cream cheese on your kitchen counter while you phone a family member, play fetch with the dogs, write a friend a letter … or whatever your heart desires.
2. Mix It Up: Beat until smooth the cream cheese, the lemon juice and the condensed milk. (sidenote: I laughed out hard when I saw the recipe instructions originally said to “beat up” the ingredients. “Kitchen violence” is not tolerated here at Betty’s Cook Nook! LOL.)
3. Fill ‘Em Up: Fill your mini fillo cups (or your pie crust) with the cheese mixture. Leave a little bit of room for your fruit topping (Step 4). You can use a spoon to do this … or … one trick I like is to transfer the filling into a Ziploc bag, close it tight and snip a bit of one corner off with some scissors. You just made your own piping bag which makes filling the cups a snap.
4. Top ‘Em Up: Top the filled cups with your fruit filling or fresh fruit and chill thoroughly for an hour or two. If you don’t plan on serving these in a few hours you can always reserve the fruit until about an hour before you’re ready … and let the cheese-filled cups (sans fruit) chill ahead of time.
5. Serve ‘Em Up: Plate your pies. You can dust with some powdered sugar to create a pretty contrast on top of the fruit.
Serves: 8-12 folks, depending on how you make this dish (pie or mini cups).
~ Patrick
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Here’s a scan of Mom’s original recipe.
The handwriting isn’t Mom’s but it looks suspiciously like my Aunt Delores’ handwriting. Cousin Julie says she thinks it’s hers, so either way, I win!
Betty's Cook Nook 