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View printable version of this recipe View all Field-Fresh Recipes QUICHE Serves 8 Asparagus Quiche: Crust: 2 1/2 C. unbleached flour 4 tsp. organic cane sugar 2 tsp. sea salt 1 stick butter 6 tsp. natural vegetable shortening Cold water 2 pie tins Place the flour, sugar and salt in the bowl of a food processor fitted with a blade. Pulse to blend. Add the butter and vegetable shortening in pieces. Pulse to blend to the size of small peas. With the food processor running, add the cold water in a small steady stream until mixture begins to form a dough. Stop adding water, pulse until dough forms a ball. Remove and place on a floured counter. Divide into 2 equal parts. Roll each out 1 inch larger than the pie tins. Place dough into pie tins. Fold edges under and crimp to form pie crusts. Place in freezer until ready to fill. Filling: 14 eggs 1 pint organic valley heavy whipping cream 2 Tbsp. dried parsley 1 tsp. red pepper flakes 1/2 tsp. ground nutmeg 2 C. shredded jack ,swiss or mozzarella cheese 3 C. fresh asparagus, chopped Pre-heat oven to 375 degrees. In large mixing bowl whisk together the eggs, heavy cream, spices and salt and pepper to taste. Take pie crusts from the freezer. Divide the shredded cheese between the two, spreading on the bottom of the crust. Place the chopped asparagus on top of the cheese, then fill each with the egg mixture. Bake 25-40 minutes until set when the edge can be jiggled but not puffing up. Remove from the oven and cover with foil. Allow to rest 10-15 before serving or chill for the next day. Can be re-heated gently. Mixed Field Greens Salad: 6-8 C. mixed field greens 1 container grape tomatoes, sliced in half 1 cucumber, thinly sliced Annie’s Natural Dressing of your choice In large serving bowl, mix together the greens, tomatoes and cucumbers. Toss with the dressing just before serving. Grocery List: Mixed field greens Grape tomatoes Cucumber Fresh asparagus Annie’s Natural Dressing Unbleached flour Organic cane sugar Ground nutmeg (bulk spices) Cracked red pepper (bulk spices) Dried parsley (bulk spices) Butter Eggs Organic Valley heavy whipping cream Vegetable shortening Shredded jack, mozzarella or swis cheese Pie tins |
