This month, for  “You Want Pies with That?”, Ellen at Kittymama chose “Childhood Memory Pies” as our theme.  With spring in the air and summer just around the corner, what came to mind was the one summer when I was losing my front baby teeth.

Why?  Fresh corn on the cob.  One of the finest foods on earth.  Summer = corn.  What I remember is sitting out in the backyard, gnawing away at a corn cob in my toothless state.  I would not be deterred.  Pain was brushed aside as I gummed those ears of corn for all I was worth.  Ah, the memories!

So, when I saw a recipe for roasted corn quiche in King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains, I knew I had to make something like it.  I used my variation of Dorie’s Good for Almost Anything Pie Dough (left out the sugar in the crust), and filled the pan with roasted corn, peas, green onions, onion, a bit of leftover bacon, some thyme, Worcestershire sauce, Tabasco, salt and pepper, and a bit of left over habanero cheddar that was languishing in the refrigerator.

Into the oven it went (I used a 10-inch diameter pan, about 1-3/4 inches deep) and emerged 45 minutes later.  Served with a tossed green salad, it was a satisfying dinner.  And it will tide me over until I can get my hands on some good local corn later this summer.

To see the other pies that the Pies with That gang baked this month, check out the blogroll – a roundup will be up soon after June 7.

I’m going savory on you again with this month’s “You Want Pie with That?” theme of herbs and spices – I made a quiche for the first time in about twenty years!  Thanks to Elizabeth of Cake or Death for choosing the theme.

I was inspired by a Tastespotting post I saw several months ago from a blog called “No Thyme to Cook.”  It appears that the blog is now gone, but I was able to find her recipe by looking through cached records on Google.

I tweaked it to work with what I had on hand, and it was delicious!  This recipe includes nutmeg, pepper, thyme, Tabasco (made from a Tabasco chili pepper) and mustard, for a total of five herbs and spices!  Woo-hoo! Something I’ll be making again and again to use up leftovers.  To see what the other pie bakers were inspired to make, be sure to check out the Pies with That blogroll.  Recipe after the jump . . . .
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