Text 16338, 90 rader
Skriven 2011-10-05 05:32:00 av Dave Drum (1:124/311)
Ärende: TVFN 569
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Three Onion, Mushroom And Ham Quiche
 Categories: Pastry, Pork, Vegetables, Mushrooms, Cheese
      Yield: 6 servings
 
      2 tb Unsalted butter
      1 tb Olive oil
      1 c  Thin sliced yellow onion
      1 c  Thin sliced red onion
      1 c  Thin sliced leeks; white
           - part only
      6 oz Diced ham
      8 oz Thin sliced button
           - mushrooms
      2 ts Fresh thyme
      1 ts Minced garlic
      1 ts Salt; + 1/4 ts
    1/2 ts Fresh ground white pepper
    1/2 c  Heavy cream
      6 lg Eggs
    1/8 ts Freshly ground nutmeg
  1 1/2 oz Grated Gruyere; + 1 1/2 oz

MMMMM----------------------SAVORY PIE CRUST---------------------------
  1 1/4 c  All-purpose flour
      2 ts Essence
    1/2 ts Salt
      4 oz Cold unsalted butter; in
           - pieces
      4 tb Ice water; as needed
 
  Recipe courtesy Emeril Lagasse
  
  In the bowl of a food processor combine flour, Essence,
  salt, and butter and process until mixture resembles coarse
  crumbs. While the motor is running, add water in increments
  until dough just comes together to form a ball. Transfer
  dough to a lightly floured surface and shape into a flat
  disk. Refrigerate overnight or at least 1 hour.
  
  Remove from refrigerator and roll out on a lightly floured
  surface to desired shape and thickness.
  
  Preheat oven to 350øF/175øC.
  
  Roll out the pie crust on a lightly floured surface to fit a
  deep 9 or 10-inch pie pan. Place the pastry in the pie pan
  and crimp edges decoratively. Refrigerate at least 30
  minutes, then line with aluminum foil. Fill with pie weights
  and bake for 12 to 15 minutes, or until lightly golden
  around the edges. Remove foil and pie weights, and return to
  the oven for 3 to 5 minutes. Remove from the oven and place
  crust on a wire rack to cool.
  
  Set a 12-inch saute pan over medium heat, and add the butter
  and olive oil and once the butter is melted, add the yellow
  onions, red onions, and leeks to the pan and cook, stirring
  occasionally, until the onions and leeks are wilted, and
  lightly caramelized, about 8 minutes. Add the ham,
  mushrooms, thyme, and garlic to the pan and season with 1
  teaspoon of the salt and the pepper. Cook the onions, ham
  and mushrooms, stirring occasionally, until most of the
  moisture has cooked out of the mushrooms and they are
  caramelized, 8 to 10 minutes. Remove the pan from the heat
  and allow the onions, ham and mushrooms to cool for 10
  minutes before placing in the pie crust.
  
  In a medium bowl, combine the heavy cream, eggs, remaining
  1/4 teaspoon salt and the nutmeg and whisk until just
  combined. Stir 1 1/2 ounces of the grated cheese, then pour
  the cream mixture over the onion mixture, and sprinkle the
  remaining cheese over top. Place the pie tin on a sheet pan
  and place in the oven. Bake until golden brown, and the
  custard has set, 35 to 40 minutes. Be sure to rotate the
  sheet pan after 15 to 20 minutes to ensure even browning.
  
  Yield: 1 (9" or 10") pie
  
  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 25 April 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Never trouble another for what you can do for yourself - Thomas Jefferson
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