Savory 3-Cheese Quiche
1 9 ea prepared pie shell, unbaked
1 c swiss cheese, grated
1/2 c marbled jack cheese, grated
3 T romano cheese, grated
1 T romano cheese, grated
1/2 md onion, chopped
1 c fresh broccoli, cut into small
pieces
1 1/2 c fresh mushrooms, sliced
1/4 t marjoram, Dried
1/2 t basil, Dried
1/4 t salt
1 t garlic powder
3 ea eggs
1/2 c half and half
7 ea cherry tomatoes (up to 8)
**my never-fail pie crust (1 crust)**
1 c flour
6 T butter-flavored crisco
1/2 t salt
1/4 t sugar
3 T cold water
Sprinkle the cheeses over the bottom of the pie shell, then evenly distribute the onion, broccoli, and mushrooms over the cheese layer.
Mix the eggs and the spices together in a bowl.
Add the milk and half and half and mix well. Pour over contents in the pie shell. Cut the cherry tomatoes in halves and place, cut side up, in a ring on top of quiche. Sprinkle the 1 tablespoon of
Romano over top. Bake in a preheated 425 oven for 15 minutes. Turn oven down to 300 and bake an additional 45 to 55 minutes or until cake tester inserted in middle comes out clean.
Pie Crust: Blend together with pastry blender until crumbly (like coarse cornmeal). Ad cold water, 1 tablespoon at a time, mixing with a fork until mixture holds together. Handle as little as possible. Wrap in Saran Wrap in a "patty" and chill for at least an hour. Roll out between
Saran Wrap with very little flour.
Place carefully in pie plate, being careful not to stretch dough. Shape edges.
Wisconsin State Fair
Savory International Spam Cheesecake
Crust
3/4 c. seasoned bread crumbs
1/4 c. toasted almonds (or pine nuts), Ground
1/4 t nutmeg, Ground
1/4 c. butter, Melted
Filling
16 oz garden vegetable-flavored cream cheese
3 eggs
1/2 c. tomato-basil flavored feta
Crumbled cheese
1/4 c. blue cheese, Crumbled
1/4 c. black olives, Chopped
1 T flour
1 t Italian seasoning
1 T brandy (or 1/2 tsp. brandy extract)
1 cn Spam luncheon meat, grated 12 oz can
Topping
1 c. sour cream
2 t sugar
1 Major Grey Chutney, pureed 10 oz jar
1/3 c. toasted almonds (or pine nuts), Slivered
Assorted crackers
Preheat oven to 350 degrees. For crust, in small bowl, combine bread crumbs, almonds, nutmeg and melted butter. Gently press into bottom of a 10- inch springform pan or pie plate. Bake 8 to 10 minutes. Remove from oven; set aside to cool.
Reduce temperature to 300 degrees. In large bowl, beat cream cheese until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in feta cheese, blue cheese, olives, flour, Italian seasoning and brandy. Gently fold in grated
Spam. Pour into prepared crust and bake 50 to 60 minutes or until center is almost set.
Meanwhile, in small bowl, combine sour cream and sugar. Spread over cheesecake and bake 10 additional minutes. Remove cheesecake from oven; cool to room temperature. Refrigerate several hours or overnight.
Before serving, spread chutney over cheesecake and sprinkle with toasted nuts around the edge. Cut into thin wedges and serve with assorted crackers.
Serves 24.
California State Fair .
Savory Sweet Potato Pie
2 c sweet potatoes (about 4) cooked & mashed
1/4 c butter (or margarine)
3 ea eggs, separated
3 T sugar
1/4 c onion, chopped
1/4 c parsley, chopped
1 t salt
1/4 t tarragon leaves, Dried
1 T lemon juice
1/2 c milk
1 ea pastry shell, unbaked
**crust**
2 c flour
1/2 c shortening
3 T ice water (about 3)
1 t salt
1/4 c butter, Unsalted
Crust:
Mix shortening, butter, flour, and salt. Blend with pastry blender until has look of small peas. Sprinkle with ice water, small amounts at a time, until it starts forming a ball. Refrigerate about an hour. Roll out. Put into 9" pie pan.
Filling: Wash and prick sweet potatoes with fork. Bake at 400F for 35 to 40 minutes or until soft. Scoop out pulp. Put into large bowl.
Add butter and beat until smooth. Beat in egg yolks, sugar, onion, parsley, salt, tarragon, lemon juice, and milk. In another bowl, beat egg whites until stiff but not dry; fold into sweet potato mixture. Turn into unbaked pastry shell. Bake at 350F for 50 minutes.
Wisconsin State Fair