Asparagus and Leek Quiche

Asparagus and Leek Quiche

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9" pie shell

1/4 cup butter

1 bunch asparagus, cut into 1" pieces

2 leeks, chopped, white part only

5 eggs

1 cup whole milk

1 cup heavy cream

1 tsp. dried thyme

1/2 tsp. salt

1/2 tsp. pepper

1 cup goat cheese, crumbled

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Pre bake crust 375* for 10 minutes.

Reduce heat to 350*.

Cook leeks and asparagus in butter for about 6 minutes, until soft.

Sprinkle leeks, asparagus and goat cheese over warm crust.

Combine eggs, milk, cream, thyme and salt and pepper.

 Pour over crust leaving 1/2 " from top of crust. Bake 40-50 minutes.

Or until golden brown and set in the center.

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The Perfect Pie Crust (this has been a little bit of an obsession)

The Perfect Pie Crust

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4 cups flour, King Arthur is the best!!!

1 1/2 cups butter flavored Crisco

pinch of salt

pinch of sugar

1 egg

1 tsp white vinegar

iced water

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In a large bowl combine flour, salt, sugar and Crisco. Mix into small crumbs.

In a measuring cup combine egg and vinegar. Add ice water to total 1 cup.

Add to flour mixture. Mix until just combined. Divide into 2 balls.

On floured sheet of waxed paper roll dough out. Top with a sprinkling of flour.

And place in pie dish.

I always use a glass Pyrex dish. I think it cook more evenly

 and I can see if the bottom of the crust is done.

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Pineapple Upside-Down Cake (this one is for my friend April Furst)

Pineapple Upside-Down Cake

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1 1/2 cups butter, softened

3/4 cup brown sugar

4 cups pineapple, cut into 1/2" chunks

1 1/2 cups flour

1 1/2 tsp. baking powder

1/2 tsp. salt

3/4 cup sugar

2 eggs

1 egg white

1 tsp. vanilla

1/3 cup whole milk, at room temperature

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Pre heat oven 350*

Use a 9" cake pan with 3 " sides (to avoid spill overs).

Place 1/2 cup butter into cake pan and place in oven until the butter melts, 3-5 minutes.

Remove pan from oven, stir the brown sugar into melted butter,

then pat mixture evenly over bottom. Arrange pineapple pieces

 over sugar in a single layer and set aside. Whisk flour, baking powder and salt

in a medium bowl and set aside.

Beat remaining cup of butter and sugar together until light and fluffy.

About 3-5 minutes. Beat in eggs and egg white one at a time.

 Beat in vanilla, scraping down the sides. Add half of flour mixture.

Beat in half of the milk. Add remaining flour and remaining milk.

Mixture will be thick.  Drop mounds of batter over pineapple.

Smooth top, then rap the pan several times to settle the batter.

Bake for 45-50 minutes bake until golden brown.

 And when toothpick inserted into center comes out clean.

Cool on wire rack for 10 minutes. Run a knife along edge to loosen cake from pan.

Flip the cake into the serving platter. Let cool.

Can serve with whipped cream or a scoop of vanilla ice cream

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Baked French Toast Casserole (start this one the night before, just top and bake)

Baked French Toast Casserole

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1 loaf french bread

8 eggs

2 cups half and half

1 cup milk

2 TBS. sugar

1 tsp. vanilla

1/4 tsp. cinnamon

1/4 tsp. nutmeg

dash of salt

praline topping, recipe follows

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Slice french bread into 20 slices .Arrange slices in a generously buttered 9x13" flat

baking dish in 2 rows, overlapping the slices. In a large bowl, combine the

 eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg and dash of salt.

Whisk until blended but not to bubbly. Pour mixture over bread making sure bread

is covered evenly. Spoon some of the mixture between slices.

 Cover and refrigerate overnight.

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Next day, pre-heat oven 350*

Spread Praline Topping over the bread and bake for 40 minutes.

Until puffed and lightly golden brown. Serve with maple syrup.

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Praline Topping

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2 sticks of butter

1 cup brown sugar

1 cup pecans, chopped

2 TBS. light corn syrup

1/2 tsp. cinnamon

1/2 tsp. nutmeg

Combine all ingredients in a medium bowl and blend well.

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