Sunday, April 17, 2011

quiche and wine jelly.......

i am still enjoying fresh asparagus from my garden...i must say it's been worth the wait these last couple of years to harvest! today i had a bacon...leek...and asparagus quiche with grapes in wine jelly for dessert. i don't know what i enjoyed more....the quiche or the dessert..... here's the recipe i used for the quiche:
1 pie shell

a bundle of asparagus

2 leeks (washed and trimmed)

3 strips bacon (cooked and crumbled)

3 eggs

1 cup heavy cream

1 cup grated gruyere

salt & pepper

Place pie crust in greased tart pan..cover edges with foil..lay parchment in bottom with dried beans to weight and cook for 12 minutes at 375F. Remove foil...beans...and parchment and set aside.

Cut tips off asparagus and set aside to add to top of quiche. Cut remainder of asparagus into one inch pieces and steam for three minutes (be sure to discard any woody parts) Place asparagus and leeks in skillet with olive oil and saute on medium heat for about five minutes. Spoon softened vegetables into pie shell.

Whisk eggs with cream...add grated cheese..cooked & crumbled bacon...salt & pepper. Pour custard over asparagus & leeks. Place asparagus tips on top...set on baking sheet and bake for 30 minutes or until starting to brown and puff up at 375F.

For the grapes in wine jelly:

seedless grapes (nice with green & red mixed)

1 tablespoon gelatin 1 cup sugar

2 cups white wine

Dissolve one tablespoon of gelatin in two tablespoons of water and set aside. Place wine in sauce pan with sugar and heat just enough to dissolve sugar. Stir in gelatin and stir to make sure everything is well dissolved. Set aside to cool.

Place grapes in medium size ramekins and pour wine mixture to cover grapes. Place ramekins in a pan and set in refrigerator for several hours to set. After set run a knife around the edge of the saucer on top and flip jellied grapes onto saucer to serve.....enjoy!

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