Quiche is one of our most ordered items in our Pottery House Cafe! For Spring, we love the idea of adding asparagus to an already delicious basic quiche, freshening it up and adding another layer of flavor. A crustless option makes it quicker and easier, and it lightens it up!
Grease a 10 inch pie plate. In bottom of pie plate, place
ham, cheese, asparagus and onion. Set aside.
In a blender or food processor, combine all remaining ingredients. Blend about 15- 30 seconds until mixture is combined and no lumps remain. Pour liquid mixture over dry ingredients. Press down any meat or vegetable that rise to the top.
Place in preheated oven for 40-45 minutes until quiche is
golden brown and cooked through. Cool five minutes and slice to serve.
This easy and old-fashioned way to bake a ham is perfect for the Easter table. It’s just what a family get-together needs to anchor the meal. You bake the ham and let them bring the sides! What’s nice about our pear relish is that it is the only topper you need for ham baking. It’s similar to a chowchow pickle but with pear added. So you have the sweet softness of the pears and the tangy, vinegary taste of the relish that works so well with ham. Serve sliced with hot buttered biscuits or rolls.
Makes 16 servings
Prep: 10 to 15 minutes
Bake: 1 1/2 to 2 hours
6 to 8 pounds sugar-cured ham (either shank or butt portion)
1/2 cup Old Mill Pear Relish, and more for serving
1 cup water, as needed to bake ham
Preheat the oven to 350 degrees F.
Trim off the excess fat from the ham, leaving a 1/4-inch layer of fat all around. This will help keep the ham moist while it roasts. Slice nearly through the fat in a crisscross pattern.
Coat the top of the ham with the relish. Place the ham in a shallow roasting pan. Pour the 1 cup water into the pan and place in the oven.
Bake about 15 minutes per pound, or about 1 1/2 to 2 hours. Check every 20 minutes, adding more water to the pan to keep the ham from burning. If the top gets too brown, tent the ham with foil.
Remove the ham from the oven, and let it rest 30 minutes before carving. Serve sliced with extra pear relish.
A favorite Old Mill recipe is for Tennessee Chess Pie, a simple southern classic made with just eggs, butter, and sugar, with the addition of cornmeal and vinegar. In parts of the South, and certainly here in the East Tennessee mountains, lemon juice was a scarcity in baking, so vinegar was substituted for flavor. And when thickening was needed in cooking and baking, cooks turned to what they had on hand – cornmeal. So chess pie is a little different than other custard pies, and we love to bake it with our freshly stone-ground yellow cornmeal.
2. Place the sugar and butter in a large bowl and beat until creamy. Add the eggs, vinegar, cornmeal, salt, and milk and stir to combine well. Pour the batter into the pie crust, and place in the oven.
This simple quick bread is made with just a few basic ingredients. It gets its name from the baking soda that’s used as the leavening agent, which reacts with the acids in the buttermilk to give the bread the rise it needs. In old Irish lore, it’s said that the criss cross in the top is to ward off evil spirits! Serve it with sweet cream butter and preserves or marmalade for a delicious breakfast or snack.
Place a rack in the center of the oven, and preheat the oven to 400 degrees F.
Place the whole wheat flour and white flour in a large bowl and whisk to combine. Add the baking soda and salt, and whisk to combine. Stir in the raisins. Cut the butter into tablespoons and each tablespoon into four pieces. Scatter these pieces of butter on top of the flour mixture and cut into the mixture using two knives, a pastry blender, or a food processor, until the mixture resembles coarse crumbs. Add the egg and buttermilk, and stir until the dough pulls together into a sticky ball.
With floured hands, turn the dough onto a sheet pan. Form the ball into a smooth round, about 10 inches across. Flour a sharp paring knife, and cut a cross into the top of the loaf. Place the pan in the oven.
Bake until deeply golden brown, about 40 to 45 minutes. Let cool before slicing. Best if cooled, wrapped in foil, and sliced the next day.