Leek Quiche With Thyme & Lavender
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Leek Quiche With Thyme & Lavender
  Quiche    Lavender    Flowers    Leeks  
Last updated 6/12/2012 12:57:25 AM. Recipe ID 19961. Report a problem with this recipe.
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      Title: Leek quiche with thyme & lavender
 Categories: Cheese/eggs, Flowers, Harned 1996, Main dish, Pies
      Yield: 6 Servings
 
MMMMM---------------------------QUICHE--------------------------------
      1    9" unbaked pie shell (below)
  1 1/4 c  Grated Gruyere, Emmenthaler
           -or Swiss cheese; divided
      2 tb Butter
      1 tb Canola oil
     12 oz Leeks; cut in 1/2" slices
      2 ts Dried thyme
    1/2 c  Dry white wine
      2 lg Eggs; lightly beaten
      1 c  Heavy cream
      1 tb Dried lavender flowers
    1/2 ts Each salt and pepper
    1/8 ts Grated nutmeg
    1/8 ts Ground cayenne pepper

MMMMM-------------------SINGLE-CRUST PIE SHELL------------------------
  1 1/2 c  Unbleached flour
    1/2 ts Salt
    1/2 c  Solid vegetable shortening
      3    To 4 tb. water
 
  To make quiche: Line the pastry shell with parchment paper and add
  1/2" or so of pie weights or dried beans. Bake for 15 minutes at 350
  F.; remove the weights and parchment, reduce heat to 325 F. and bake
  8 minutes longer, or until the bottom is dry. Sprinkle 1/4 cup grated
  cheese over the bottom of the crust and bake 5 minutes longer, or
  until cheese is melted. Remove from oven and cool.
  
  In a large skillet over medium-high heat, heat butter and oil until
  foaming subsides.  Add leeks and saute, stirring, for 5 minutes, or
  until they are soft.  Stir in thyme and saute for 2 minutes, or until
  it is fragrant. Stir in wine, reduce heat to medium and cook,
  stirring, for 3 minutes, or until liquid is gone. Set aside and cool
  to room temperature.
  
  In a large bowl, combine the eggs, cream, lavender, remaining grated
  cheese, salt, pepper, nutmeg and cayenne. Stir in the cooled leek
  mixture. Pour the filling into the crust and bake for 35 minutes, or
  until the top is just set.  Serve warm or at room temperature.
  
  To make the pie shell: In a mixing bowl, combine flour and salt. Add
  shortening and, working quickly with your fingertips, two knives or a
  pastry blender, blend the ingredients until you have bread crumb size
  bits and tiny, uneven flakes.
  
  Sprinkle on the water, 1 tablespoon at a time, gently stirring with a
  fork after each addition.  Add only enough water to form a rough
  mass. The dough may be rolled out immediately or wrapped in plastic
  wrap and refrigerated for as long as 2 days before rolling.
  
  On a floured surface, roll dough into a 12" circle that is 1/8"
  thick. Fold dough into quarters and transfer it to a 9" pie pan.
  Unfold and trim or pat the edges to fit.
  
  The editors write: "When you want to mystify people as to the herb
  used in a dish, try lavender: it will almost always confound, says
  Maggie Oster, a gardening and cooking expert who divides her time
  between Palmyra, Indiana and Louisville, Kentucky.  The bittersweet
  flavor of lavender flowers enhances salads, egg dishes, soups or
  desserts. They retain their flavor well when dried."




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Recipe ID 19961 (Apr 03, 2005)

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