Italian zucchini pie
Recipe by:
salvatore
Freshly sliced vegetables and cheese are mixed with beaten egg and baked to perfection inside shortcrust pastry. It's a typical dish of Sorrento, Italy.
THE ABSOLUTE BEST Steak and Guinness Pie
Recipe by:
PLACEBO
This pie is ABSOLUTELY the best meat pie I have ever had in my life! This recipe was found whilst I was on the train and found that somebody left it on the seat. So I took it. Then I made it. Thank you to who ever left it on the train! Sometimes, I just make the meat filling and serve with mashed potatoes.
Prawn and Trevally Pie
Recipe by:
Tom
This is a shepherd's pie type of pie but with trevally and prawns instead of lamb. Serve with peas and other vegetables.
Chicken and leek pie
Recipe by:
andrew
Chicken and leeks slowly simmered in a smooth creamy sauce then all topped off with a flaky puff pastry crust. A nice big pie in a casserole dish.
Easy Spinach Quiche
Recipe by:
bettina
A simple quiche recipe without the pastry - just spinach, spring onions and two cheeses. Perfect for a last minute brunch.
Crab and Gruyère Quiche
Recipe by:
Christine Johnson
This easy seafood quiche makes a wonderful brunch or light dinner.
Bacon and egg pie
Recipe by:
Lynn Cole
This is the classic pie to take on a picnic. Carry it in the plate it was baked in, well-wrapped in a tea towel and several layers of newspaper to keep it warm.
Broccoli quiche with salmon
Recipe by:
Lynn Lewis and Joachim Wahnschaffe
Make an extra quantity of dough and keep it in the freezer for those times when you need to prepare a meal in a hurry.
Capsicum & Ham Quiche
Recipe by:
Lynn Lewis
All capsicums are rich in vitamin C, but red ones are an especially good source.
Steak and vegetable pasties
Recipe by:
Zoë Harpham
This version of a traditional English pasty is perfect for a picnic or packed lunch, or with a simple salad.
Crustless quiche vegetable squares
Recipe by:
Lynn Lewis
This savoury egg bake is filled with zucchini, Cheddar, onion, grated carrot and dill. It makes a lovely starter or can be served as a main course.
Festive meat pie
Recipe by:
Lynn Lewis and Joachim Wahnschaffe
This deliciously spiced meat filling can also be baked on its own in a loaf tin, then sliced thinly and served with salad.
Mushroom pie
Recipe by:
Lynn Lewis and Joachim Wahnschaffe
Use a mixture of mushrooms such as oyster mushrooms, chanterelles and shiitake.
Potato and zucchini quiche
Recipe by:
Lynn Lewis and Joachim Wahnschaffe
This is a versatile pastry-free quiche that works well with different vegetables and cheeses. Keep the potato as a constant, but try grated carrots or thinly sliced leeks in place of zucchini. Replace the emmentaler with gouda or cheddar cheese.
Quiche lorraine
Recipe by:
Lynn Lewis and Joachim Wahnschaffe
This classic is simply unbeatable. If you are planning to stock up your freezer, take the quiche out of the oven 5 minutes before the end of the baking time, allow to cool, cut into pieces and freeze in individual servings.
The best quiche lorraine
Recipe by:
Lynn Cole
Although the original Quiche Lorraine did not include cheese, this is the version that became popular in the 1950s. A quiche is perfect for lunch or for a first course at dinner.
Seafood pie with potato pastry
Recipe by:
Zoë Harpham
A very special fish pie that is sure to please everyone. The recipe uses a mixture of white fish, seafood and vegetables in a quick white sauce, topped with a golden turmeric potato pastry crust.