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Asparagus Tomato Quiche |
| 10-inch
pie shell, partially baked |
4
large Jersey Fresh eggs, beaten |
| 3
TBS flour |
1
tsp paprika |
| 1
tsp salt |
½
tsp dry mustard |
| 1½
cups of half-and-half |
2
cups grated Swiss cheese |
| 1
large tomato, cut into ¼-inch slices |
| 10
Jersey Fresh asparagus spears, washed and trimmed |
Preheat
oven to 375 degrees. In a medium-sized bowl, beat eggs with flour, paprika,
salt and mustard. Add half-and-half slowly, beating well. Stir in cheese.
Saving 6 asparagus spears for the top, chop the rest into 1-inch lengths
and lay on bottom of pie shell. Pour in liquid. Bake 20 minutes. Remove
from oven and quickly arrange tomato and asparagus on top of the quiche
in a wagon wheel pattern. Bake another 20 to 30 minutes until firm when
a toothpick inserted comes out clean. Serves 4 - 6.
Contributed
by: Betty Jane Smith, Annandale, NJ
Asparagus
with French Country Sauce
1
pound Jersey Fresh asparagus
1 TBS Dijon mustard
1
TBS red-wine vinegar
1½
TBS Jersey Fresh shallots, finely chopped
3
TBS Jersey Fresh parsley, finely chopped
|
1
TBS Jersey Fresh basil or tarragon, finely chopped
2 large Jersey Fresh eggs, hard cooked
½
tsp salt and to taste
1 cup vegetable oil |
Snap the ends off the asparagus and
place the trimmed asparagus in a pot of boiling salted water. Bring
the water to a second boil, reduce the heat and boil slowly, uncovered
for 2 - 3 minutes, until the spears bend a little but are not limp.
Drain and rinse them under cold running water until cool. Spread
the cooked spears in a single layer on paper towel so they will
finish cooling quickly.
Place the eggs on a spoon and lower into a small saucepan of boiling
water. Boil the eggs for 3 minutes (3½ if they are chilled).
Rinse under cold running water until cool enough to handle. Hit
each egg with a knife at “the equator” and pull the
halves apart. With a spoon, pull out the yolks into a medium-sized
bowl. Set aside the whites, in their shells, to finish cooking.
Whisk the yolks until they are thick and sticky. Whisk in the mustard,
salt, and vinegar. Add the oil, whisking by hand or with an electric
mixer, drop by drop at first and then in a steady stream. When all
the oil is incorporated, stir in the shallots, parsley and basil
or tarragon and taste for salt. Sieve or finely chop the egg whites
and fold them in, if desired. If sauce is too thick for dipping,
thin with a little vinegar. Makes 4 servings.
Contributed by: Dena Scibilia, Ringoes, NJ |
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