2024
Sun-Dried Tomato & Asparagus Quiche
Makes 1
- Crust (recipe to follow)
- ⅓ cup sun-dried tomatoes, chopped
- 12 fluid ounces heavy cream
- 3 cloves garlic, pasted
- ½ cup chopped green onions, green part only
- ¾ teaspoon salt
- 4 whole eggs plus 2 egg yolks
- 1¼ cups (4 ounces) grated Gruyère cheese, divided
- 6 asparagus spears (2 ounces), ribboned
- 1 teaspoon oil
Crust
- 1½ cups (215 grams) all-purpose flour
- ¼ teaspoon salt
- ½ cup (4 ounces) unsalted butter, chilled
- 1.5 fluid ounces ice water
- 1 egg, beaten for egg wash
Preheat oven to 425 degrees F.
Prepare crust by pouring flour into a mixing bowl, season with salt, and mix to combine. Using a pastry cutter, cut butter into pea-sized pieces and add to bowl. Add water and work flour into a dough until fully incorporated.
Roll dough out onto a lightly floured surface to form a circle, 2 millimeters in thickness. Line a pie dish with the pie crust folding under and crimping around the edges. Puncture several holes in the bottom of the crust with a fork. Brush edges of crust with egg and place in refrigerator to chill.
In a saucepan, combine the sun-dried tomatoes, heavy cream, garlic, and green onions. Season with salt and bring to a simmer, then remove from heat.
In a bowl, whip the whole eggs and egg yolks until frothy. Temper eggs by slowly adding the hot cream mixture to whipped eggs while whisking.
Place pie crust in preheated oven and bake crust until it begins to brown, approximately 12 to 15 minutes. Remove from oven and let cool to the touch. Place 1 cup of Gruyère cheese into the pie crust, followed by the egg mixture. Sprinkle with remaining Gruyère. Toss asparagus ribbons in oil and place on top of quiche. Reduce oven temperature to 375 degrees F. Place quiche in oven and cover with parchment paper. Bake until the filling is set, and crust is golden brown, approximately 30 minutes. Let cool slightly before cutting.
Serve warm or chilled.
RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM
Cast-Iron Chicken Pot Pie
Makes 1 (10-inch) pie
- Crust (recipe to follow)
- 1 pound chicken thighs
- 2¼ teaspoons salt, divided
- 2 tablespoons oil
- 1 cup (4 ounces) onion, small diced
- 1 cup (4 ounces) celery, small diced
- 1 cup (4 ounces) carrot, small diced
- 4 cloves garlic, pasted
- ¼ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 tablespoon Dijon mustard
- ¼ cup plus 1 tablespoon flour
- 8 fluid ounces heavy cream
- 12 fluid ounces chicken stock
- 1 cup (4 ounces) frozen peas
- 2 tablespoons freshly chopped parsley
- 1 egg, beaten
Crust
- 2¼ cups (322 grams) all-purpose flour
- ½ teaspoon salt
- ¾ cup (6 ounces) unsalted butter, chilled
- 2.5 fluid ounces ice water
Prepare the crust by pouring flour into a mixing bowl, season with salt, and mix to combine. Using a pastry cutter, cut butter into pea-sized pieces and add to bowl. Add water and work flour into a dough until fully incorporated. Roll dough out onto a lightly floured surface. Cut into strips and weave into a lattice or leave whole. Cut crust to fit cast-iron skillet you are using and place in refrigerator to chill while you prepare the filling.
Preheat oven to 425 degrees F
Preheat a 10-inch cast-iron skillet over moderate heat. Season chicken with 1 teaspoon salt. Coat surface of preheated skillet with oil and fully cook the chicken. Remove chicken from skillet and medium dice when cool enough to touch. Set aside to be reintroduced later.
Add onion, celery, and carrot to skillet. Cover and steam until soft, approximately 10 minutes. Add garlic, season with pepper, thyme, mustard, and remaining 1¼ teaspoons salt. Sauté for an additional 2 minutes uncovered. Mix in flour, removing any clumps. Deglaze skillet with heavy cream, whisking to combine. Add chicken stock and cooked chicken thighs, then bring to a simmer. Remove from heat and mix in peas and parsley.
Cover filling in skillet with prepared pie crust. Brush crust with egg and place skillet in oven to bake for approximately 25 minutes or until crust is golden brown.
Serve warm.
RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM
Teacup Pecan Pies
Makes 5
- Crust (recipe to follow)
- 3 large eggs, beaten
- 8 fluid ounces corn syrup
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 1 fluid ounce unsalted butter, melted
- ¼ teaspoon salt
- 1¼ cups pecans chopped, additional for garnish
- Whipped cream and cinnamon as needed, for garnish
Crust
- 1¾ cups plus 2 tablespoons (268 grams) all-purpose flour
- ¼ teaspoon salt
- 5 ounces butter
- 2 fluid ounces ice water
Preheat oven to 425 degrees F.
Prepare the crust by pouring the flour into a mixing bowl, season with salt, and mix to combine. Using a pastry cutter, cut the butter into pea-sized pieces and add to bowl. Add water and work flour into a dough until fully incorporated. Roll the dough out onto a lightly floured surface. Line 5 individual teacups with pie crust and place in the refrigerator to chill for at least 1 hour.
Lightly brush the pie crusts with some of the beaten egg, then combine the remaining egg with the corn syrup, brown sugar, vanilla extract, butter, and salt in a mixing bowl. Divide the pecans among the 5 pie crust–lined teacups and pour the filling over them. Top with pecans for garnish, if desired. Place in preheated oven, loosely covered with parchment and reduce the oven temperature to 350 degrees F. Bake for 45 minutes, or until set and crust is browned.
Serve warm or at room temperature. Garnish with a dollop of whipped cream and sprinkle of cinnamon. Refrigerate if not eaten right away.
RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM
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