Rachael Rachael, a mom of two daughters, is a freelance editor and writer who enjoys gardening and dreams of keeping chickens in her suburban St. Louis backyard. In her spare time, she helps to edit her husband’s science fiction books. Read more of Rachael's work at www.rachaelsjohnston.com or contact her by emailing rachael@mumblingmommy.com.

One-dish dinners and casseroles are popular for many reasons. They’re easy to prepare. They contain protein, veggies, and other goodies all in one dish. They often freeze well so you can feed your family a quick, healthy meal on a busy night. They also travel well so you can drop off a meal for a friend who is sick or has just had a baby. The following recipes are baked pie pan meals we enjoy at our house.

Our Top 3 Pie Pan Meals

Crustless Quiche (via food.com)

This dish was recommended by my mother-in law. It’s a healthier meal because it omits the white-flour crust usually used in quiche recipes. Quiche is also a flexible meal; feel free to make substitutions with the cheeses, meat and veggies. Try Swiss or mozzarella cheeses, sausage or bacon, mushrooms or cauliflower, or whatever you have on hand. With Easter coming soon, quiche is also a great way to use leftover holiday ham. A fresh fruit salad makes a nice, light side with this meal.

  • 1 ¼ cups cooked, diced ham
  • 3/4 cup frozen broccoli cuts, thawed
  • 2 ounces monterey jack pepper cheese
  • 2 ounces cheddar cheese
  • 8 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Heat oven to 375°F and grease a 9-inch pie plate. Scatter ham, broccoli and cheeses in pie plate. Whisk remaining ingredients in a bowl until blended. Pour into pie plate. Bake 40 minutes or until firm. Cover top with foil if it starts to get too brown. Cut into wedges to serve.

Nacho Pie (via Taste of Home)

Crispy chips, a crescent roll crust, and taco yumminess.

My family loves tacos and nachos, and we’re always looking for new Mexican-themed meals. This meal makes good use of the crumbs in the bottom of the bag of tortilla chips. The crescent rolls also add buttery flavor and an interesting texture. 

  • 1 pound ground turkey or beef
  • 1/2 cup chopped onion
  • 1 can (8 ounces) tomato sauce
  • 1 packet taco seasoning
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 ½ cups crushed nacho tortilla chips, divided
  • 1 cup light sour cream
  • 1 cup shredded Mexican cheese blend

In a large skillet, cook beef and onion over medium heat. Stir in tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Meanwhile, separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the
center. Press onto the bottom and up the sides to form a crust; seal perforations.

Sprinkle 1 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting. Garnish with diced tomatoes and shredded lettuce if desired.

Tomato Tart (via Thies Farm)

All the best from the summer garden.

I picked up this recipe during a sample day at Thies Farm, a local, family owned farm in the St. Louis area. With summer around the corner, this tart makes good use of fresh garden tomatoes and basil. My basil plant is so prolific, I’m always looking for ways to use the fresh leaves. This is also a nice vegetarian meal. 

  • 1 refrigerated pie crust
  • 1 ½ cups shredded mozzarella, divided
  • 4 medium tomatoes
  • ¾ cup fresh basil
  • 3 cloves garlic
  • ½ cup light mayonnaise
  • ½ cup Parmesan cheese
  • 1/8 tsp. ground white pepper

Line a 9-inch pie pan with pie crust and press crust into sides of pan. Bake at 450 degrees for six minutes. Remove from oven and sprinkle with ½ cup mozzarella. Let cool. Reduce oven temperature to 375 degrees.

Cut tomatoes into wedges and arrange over the melted cheese in the pie pan. Chop the basil and mince the garlic. In a bowl, combine basil, garlic, 1 cup mozzarella, mayonnaise, Parmesan and pepper. Spread evenly over tomato wedges.

Bake the tart at 375 degrees for 25 minutes. Let stand five minutes before cutting into wedges. Serve warm.

What are some pie pan meals you’ve discovered? What are your favorite pie pan meals?

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Category: Recipes

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