Recipes with pie shell (9 inch)

Fresh heirloom tomatoes (any good tomatoes work just as well) and herbs are baked on a bed of mozzarella cheese in a pie shell and topped with herbed garlic olive oil.

"Lobster Newberg. Also "lobster a la Newburg"...The dish was made famous at Delmonico's Restaurant in New York in 1876 when the recipe was brought to chef Charles Ranhofer by a West Indies sea captain named Ben Wenberg. It was an immediate hit, especially for after-theater suppers, and owner Charles Delmonico honored the capatain by naming the dish "lobster a la Wenberg." But later Wenberg and Delmonico had a falling-out, and the restauranteur took the dish off the menu, restoring it only by popular demand by renaming it "lobster a la Newberg," reversing the first three letters of the captain's name.

Hamburger quiche bakes browned ground beef with cheddar, scallions, and a mayo-and-egg custard in a single pie crust. Easy weeknight dinner ready in 60 minutes.

This easy to make quiche is packed with flavor. Feel free to use low-fat ricotta cheese if you want a lighter result, or use some phyllo sheets to replace the pie crust to make a low-carb quiche.

Made with store-bought or leftover homemade applesauce, this pie is exceptionally easy to prepare.

Lemon curd cheesecake with a tangy cream cheese and sour cream filling topped with homemade lemon curd. Baked low and slow for a crack-free, silky finish.

Layered dessert squares with a flaky pie crust base, rum-spiked vanilla pudding, and a glossy cherry-cranberry topping with cinnamon. Light, fruity, and feeds 12.

Earthy shiitake mushrooms, tender nettle greens, and golden tofu cubes nestle in a savory custard for a springtime quiche that celebrates foraged ingredients and umami flavors.

The low-calorie rice pudding flan is so delicious by itself that you may want to save the calories and fat in the crust, and serve it without the pastry.

Deep-dish broccoli and red pepper pizza loaded with three cheeses: mozzarella, provolone, and Parmesan. Fresh vegetables in a golden pie crust shell.

A classic American apple pie, filled with a sweet and tart apple filling and topped with a savory cheddar cheese crumble. The combination of flavors creates a perfect balance of sweet and savory, making it a delicious treat for any occasion.

A classic double-crust cherry pie made from scratch with frozen tart cherries, cornstarch thickener, and a whisper of almond extract. Baked golden with a lattice or vented top.

Pillowy key lime pie: tangy real-key-lime custard filling on a pie shell, crowned with a tall, glossy baked meringue. The classic Florida Keys dessert done properly.

Quick double chocolate pie: a one-bowl chocolate custard pie spiked with creme de cacao liqueur and baked in a prepared shell. Ready in an hour, set into fudgy slices.

Pumpkin chiffon pie with a light, mousse-like filling set with gelatin and whipped egg whites, topped with ginger-spiced whipped cream. An airy, no-bake twist on pumpkin pie.

Golden onion quiche built on a full pound of slow-caramelized onions and sharp Gruyere, suspended in a heavy-cream custard. French bistro flavor, deeply savory, and worth every minute of stirring.