MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Leek Quiche with Thyme and Lavender
 Categories: Cheese/eggs, Flowers, Harned 1996, Main dish, Pie
      Yield: 6 Servings
 
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      1    Unbaked pie shell (9") (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 Salt
    1/2 ts 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  Vegetable shortening; solid
      3 tb Water; up to 4 tb
 
  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 tb 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."
  
  Adapted from a recipe in The Herbal Palate by Sal Gilbertie and
  Maggie Oster (Pownal, VT: Storey Communications, 1966) in "Easy
  Season: Favorite Recipes Using Dried Herbs for Flavor and
  Convenience" article in "The Herb Companion."  Feb/Mar 1996,
  Vol 8, No 3, Pp. 40-41.

  Electronic format by Cathy Harned.

  From: Cathy Harned
  Date: 02-09-96
 
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