2 Cup Flour
1 Cup Parmesan Cheese Grated
Dash of Salt
1 TSP Parsley Flakes
1 TSP Garlic Powder
1/2 Cup + 3 TBS Butter (cold)
10 to 12 TBS Cold Water
Stir all dry ingredients together, Cut in butter until you have fine crumbs. Slowly add a little of the water at a time. Gently stirring only add enough water to get a moist dough that will come together. Roll out on a floured surface. Fit a deep 9" inch pan with crust. Crimp edges. Blind bake by lining crust loosely with foil. Fill about 1/2 way with raw rice or dry beans. Bake in preheated 350 degree oven for 10 minutes. Immediately remove foil with rice. Save rice to use for future blind bakings! While crust cools a little mix up your filling.
8 oz. Cream Cheese softened
16 oz. Small Curd Cottage Cheese
1/3 Cup Parmesan Cheese Grated
1 Small Onion Minced
1 TSP Garlic Minced
9 Pieces of Bacon Cooked Crisp & Crumbled
2 Cups Fresh Baby Spinach Leaves
Parmesan Cheese & Parsley to sprinkle over the top.
Cream the cream cheese, add eggs & beat. Add cottage cheese & 1/3 cup Parmesan plus the onion & garlic. Beat again. Fold in Spinach & Bacon crumbles. Spoon into blind baked pie shell. Sprinkle top with Parsley & Parmesan Cheese. Bake 375 degrees for about 45 minutes. Serve hot with a good salad & hot bread .
Variations, lay sliced tomatoes over the filling then sprinkle with parsley & cheese. Instead of bacon use a good thin sliced diced ham.