I was recently contacted by One2One Network about trying a couple of recipes using Carnation Evaporated Milk. Well, this was easy to do since I use evaporated milk in quite a few of my recipes. I almost always have evaporated milk in my pantry. It is a staple in my house. I use it in several desserts, but also in soups and in my slow cooked macaroni and cheese. Evaporated milk works great in things like soups and casseroles because it gives them a nice creamy texture and taste.
As far as using Carnation brand goes, that was also easy. You see evaporated milk is one of those things that I do not go generic or in-store brand on. Seriously, I can tell a difference. Evaporated milk is one of those things, like mayonnaise, that I am a food snob on. I get better results using the name brand stuff. To me that is important because I don’t want to waste time or money on ingredients for a recipe that does not turn out.
I was asked to make two recipes using Carnation Evaporated Milk. One of the recipes came from a pamphlet they sent me and that you can view and download here. The second recipe was one of my own that I changed, by substituting Carnation Evaporated Milk for the regular milk. They sent me two free cans of evaporated milk and a gift card to cover the cost of the ingredients and I went to work making the recipes.
When looking through the recipes they sent me, one immediately caught my attention. It was for a pizza pie, which is basically a pizza quiche. Anything that comes close to pizza in my house is popular, so I was sure my kids would like it. I gave it a try last week, and my kids loved it. I liked the fact that it was a little different, because it had pepperoni in it, but you could easily use sausage or ham in this. I also liked the texture of this dish. Because it had evaporated milk instead of regular milk, it was richer and creamier than a regular style quiche. My kids said this was definitely a recipe I needed to make again.
- 1 unbaked (9 in) pie shell
- 8 ounces of shredded cheese
- 2 ounces of sliced pepperoni (I degreased mine)
- 1 (12 ounce can) Carnation evaporated milk
- 3 eggs, beaten
- 2 tablespoons flour
- 1 teaspoon dried basil
- 1/8 teaspoon garlic powder
- Preheat oven to 350 degrees.
- Sprinkle 1 cup of cheese and half of the pepperoni onto the bottom of the pie shell.
- Whisk together the milk, eggs, flour, basil, and garlic powder.
- Pour into pie shell.
- Sprinkle remaining cheese over top and carefully lay pepperoni on top of cheese.
- Bake for 40-45 minutes or until done
If you are gluten-free use a gluten-free pie crust.
Amount Per Serving: Calories: 210Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 106mgSodium: 328mgCarbohydrates: 7gFiber: 0gSugar: 1gProtein: 11g
Nutritional values are approximate and aren't always accurate.