Monday, July 7, 2008
Cherry Tart, Quiche Recipies
Yesterday afternoon, I was in a cooking kind of mood. I made the above cherry tart, quiche, fresh salsa, veggie sloppie joe's and a fruit salad. In response to my friend Breaker's pleas, I've decided I will try to post a tried and true recipe, maybe monthly.
Let's start with that cherry tart/pie thing. So easy and so impressive! And of course, tasty. I had fresh cherries so I found a recipe in a magazine and altered it to what I had on hand. I de-seeded and halved about 2 cups of fresh cherries, mixed them in a bowl with 1/8 cup of sugar and 1/2 tablespoon of cornstarch. I then spread them out onto the center of a ready-made pie crust (ripped the edges off a bit for a more "rustic" look), folded them up, spread some egg wash on the dough and sprinkled with sugar. Put back into the frig for about 10 minutes and then baked at 375 F for oh, maybe 45 minutes in my toaster oven.
But here is the Quiche recipe that friends have requested after having eaten.
2 Pre-made pie crusts
1 Med. Vidalia Onion, sliced(or any onion)
1 clove minced garlic
1 Tablespoon Sugar
1/2 Cup Parmesean Cheese, grated
2 Cups Milk (I use whole)
1/4 Cup Mayo
Salt & Pepper
1) Cook your pie crust a bit accourding to instructions.
2)In a medium heat pan, sautee onion and garlic. Season with S & P and when starting to get soft, add about a tablespoon of sugar, making them nice and caramelized.
3) In a blender combine eggs, milk, mayo S & P.
4)Disperse caramelized onions between the 2 pie crusts. Sprinkle with grated cheese and finish by pouring the egg mixture from the blender between the pies.
5) Cook at 350 F for about 40 minutes-1 hour.
This is such a great basic recipe, given to me from my cousin the chef. Instead of onion & parm I've done mushrooms and swiss as well as chedder & broccoli. I always serve it with a balsamic dressing-based salad as the tartness of the dressing goes so well with the creaminess of the quiche. Enjoy!
p.s. Let me know if you try it :)