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.
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.
Place the flour and salt in a large bowl, and stir to combine. Cut the
shortening into small pieces and distribute over the flour. Cut into the flour
using a pastry blender or two knives until the mixture looks like coarse meal.
Sprinkle water over the mixture and stir with a fork until the mixture holds
together. If still crumbly, add a little more water. Form into a ball and place
on a sheet of plastic wrap or waxed paper. Press down on the ball to flatten,
wrap securely, and chill 1 hour.
When ready to bake, place the dough on a lightly floured board and roll
to 1/8-inch thickness. This fits into a 9-inch pie pan.
Start with fresh apples and an iron skillet and you wind up with an irresistible cobbler!
Old Mill Apple Skillet Cobbler
Makes 8 to 12 servings
2 9-inch pie crusts (see recipe below)
8 medium apples, peeled, cored and sliced 1/3-inch thick
1/2 cup granulated sugar
1 teaspoon cinnamon
4 tablespoons butter, cold, cut into pieces
1 egg, lightly beaten
1 tablespoon granulated sugar
Place a rack in the center of the oven, and preheat the oven to 450 degrees. Roll the pie pastry out to two 9-inch rounds. (Or use two pre-made crusts.)
Place one of the pastry rounds in a 10-inch cast iron skillet. Pile the apples into the skillet evenly. Sprinkle the 1/2 cup sugar over the top. Sprinkle on the cinnamon. Distribute the cold pieces of butter across the top.
Cut the remaining round of pie pastry into 1-inch strips. Lay 4 to 5 strips across the top of the apples, leaving a couple inches in between each one. With the remaining strips weave them in an over-and-under fashion to create a lattice pattern. Pinch the edges of the lattice strips to seal them to the bottom crust. Tuck any excess crust under to finish the edges. If desired, scallop the edges or press the edges down with the tines of a fork to create a finished look.
Brush the egg on top of the pie crust. Sprinkle the top of the crust with the tablespoon of sugar. Place the cobbler in the oven.
Bake the cobbler 10 minutes, until golden brown, then reduce the heat to 350 degrees and bake until the filling is bubbly and the apples are soft, about 45 to 50 minutes. Cover the cobbler lightly with foil if it starts to get too brown. Remove from the oven, and let it rest for 30 minutes. Spoon warm into serving bowls and serve with vanilla ice cream.
Place the flour and salt in a large mixing bowl, and stir to combine. Cut the shortening into small pieces and distribute over the flour. Cut into the flour using a pastry blender or two knives until the mixture looks like coarse meal. Sprinkle water over the mixture and stir with a fork until the mixture holds together. If still crumbly, add a little more water. Divide into two balls and place each on a sheet of plastic wrap or waxed paper. Press down on the balls to flatten, wrap securely, and chill 1 hour.
When ready to roll, place the dough rounds on a lightly floured board and roll to 1/8-inch thickness.