Quiche Lorraine

Morning, noon or night, a memorable meal maker ready in just minutes. Our signature handmade all-butter crust filled a blend of fresh bacon, sautéed onions, swiss cheese, and farm fresh eggs to make a delicious, savory custard that delivers anytime of day. For busy weeknights, weekend brunches, everyday entertaining, or a thoughtful gift, all of our pies are handcrafted and beautifully packaged to make every occasion an effortless celebration.

Pies are 10 inches in diameter and serve 8 - 10 slices.

If you wish to purchase more than 12 pies at a once, we request you call our office at 404.263.0656 ext. 1 so that we can personally assist you with your order. 

Egg, onion, sour cream, bacon, swiss cheese, butter, flour (gluten free option), sugar, salt

Product may contain:

Eggs, Milk, Wheat

Sweet Fruit Pies

1. Thaw: Allow the pie to thaw completely.
2. Remove Plastic Wrap: Carefully remove all plastic wrapping from the pie.
3. Bake: Preheat your oven to 350°F. Bake the pie for 30 minutes or until it is warmed throughout.

Sweet Pies (No Fruit)

1. Remove Plastic Wrap: Carefully remove all plastic wrapping from the pie.
2. Defrost and Serve: Allow the pie to defrost on the counter. Serve at room temperature.

Savory Quiches & Tomato Pies

1. Thaw: Allow the pie to thaw completely.
2. Remove Plastic Wrap: Carefully remove all plastic wrapping from the pie.
3. Bake: Preheat your oven to 350°F. Bake the pie for 30 minutes or until it is warmed throughout.

Savory Pot Pies

1. Remove Plastic Wrap: Carefully remove all plastic wrapping from the pie.
2. Bake: Preheat your oven to 400°F. Bake the pie for 25 minutes. Reduce the oven temperature to 375°F and continue baking for 45 minutes to an hour, or until the pie is golden brown.
3. Rest: Allow the pie to rest for 10-15 minutes before serving.

Additional Tips for Perfect Pies

• Oven Accuracy: Ensure your oven is properly calibrated to maintain the correct temperature.
• Even Baking: For an even bake, place pies in the center of the oven.
• Cooling Racks: After baking, place pies on a cooling rack to prevent the crust from becoming soggy.
• Refrigeration: Store any leftover pie in the refrigerator and reheat as needed.

FAQs

Can I freeze my pies after baking? Yes, you can freeze your pies after baking. Wrap them tightly in plastic wrap and foil to prevent freezer burn. To reheat, thaw and follow the appropriate baking instructions.

How do I know when my pie is done? Your pie is done when it is heated throughout and the crust is golden brown. For savory pot pies, ensure the filling is bubbling.

What if my pie is still cold in the center? If your pie is still cold in the center after the recommended baking time, continue to bake it in 5-10 minute increments until it is warmed through.

Today, we’re dressing to impress with Southern Baked Pie founder Amanda Wilbanks and whipping up this super easy, super flavorful balsamic herb dressing. This dressing is made with just seven ingredients (all of which you probably have in your pantry right now) and can be made in one bowl. But don’t worry, this bright, sweet, herby dressing packs a punch of flavor that makes it the perfect pair for any salad, and a delicious side for our savory pies!

The star of this dressing is balsamic vinegar. Like whiskey and wine, balsamic vinegar just gets better with age. In fact, premium balsamic vinegars are aged for as long as 25 years in wooden barrels. The longer the vinegar ages, the richer its flavor becomes, and well-aged balsamic vinegar will take on a thick, almost syrupy, texture, and a sweet flavor.

Good balsamic vinegar has so much flavor that you need very little else to make it sing. Looking for an easy way to dress up pasta? Try browning a stick of butter in a pan and adding a tablespoon of good quality balsamic vinegar for a to-die-for sauce.

In this recipe, balsamic vinegar combines beautifully with herbs and garlic to create a dressing that’s fresh, sweet, and earthy, making it the perfect accompaniment for lots of different salads. For a light, herby, and crisp salad, we love cherry tomatoes, carrots, English cucumbers, haricot verts, chopped bell pepper, and slivered almonds! For a cooler weather version, opt for massaged kale, roasted butternut squash, shaved parmesan, and toasted pine nuts.

You can also play with the herbs you include. Different combinations will create different, delicious flavors, meaning you can tweak this dressing to suit the salad you’re creating! Some herbs that we love incorporating are parsley, thyme, rosemary, cilantro, basil, and sage.

So, what are you waiting for? All it takes is five minutes to create a dressing that’ll knock your socks off. We can’t wait for you to taste it!

Watch the recipe in action here!

Instructions:
1.) Add Dijon mustard and balsamic vinegar to a bowl, whisking to combine

2.) Drizzle in olive oil, whisking the mixture to combine completely

3.) Add your herbs and garlic and check the consistency and flavor of your dressing.

Chef’s note: Keep in mind that a thicker balsamic vinegar will create a thicker dressing and you may need to add extra olive oil to reach your desired consistency.

4.) Toss with mixed greens, butter lettuce, kale, or arugula, and toppings of choice.

Pairs Well With: A mixed green salad and one of our delicious savory pies or quiches, like Quiche Lorraine, Tomato Pie, Chicken Pot Pie, or Chicken Ranchero Pie.

Did you like this recipe? If so, how did it go? Leave a comment here and tell us what you think – we can’t wait to hear! 

For more great recipes and ideas, check out Amanda’s cookbook, Southern Baked: Celebrating Life with Pie, and the rest of the blog!

Pies are packed with dry ice in insulated coolers. They arrive cool to the touch, not completely frozen.

Pies are ready to bake, cut and serve immediately, or store for a later time in the freezer.

If the recipient is not planning to serve immediately, pies should be placed in the freezer upon arrival. Pies freeze for up to a year.

For quick help, start with our FAQs email or call or chat