Coconut Leek and Asparagus Quiche

Emily and I hosted a brunch about a month ago and this was the perfect way to round out the meal. I was so busy running around that I didn't really get a good picture, but this is by far the best quiche I have ever made. Yes, it is work. And yes, it is worth it. The coconut milk (sorry Dad!) really deepens the flavor and balances out the flavors of the leeks. This is definitely on the list to make again. Adapted from simplysogood.

Ingredients

1 single pastry pie crust (I use the one on the King Arthur Flour website)
1 can coconut milk + enough regular milk to make 2 cups (you could also just use 1 c whole milk +1 c cream)
7-8 egg yolks (we used 7 and it was fine)
1/2 tsp salt
pinch of nutmeg
pepper to taste
olive oil
1 1/2 TBS fresh parsley (can use dried, just reduce)
1/3 C freshly grated Parmesan (we used fontina)
1 leek, white and light green parts only (can use more)
5-6 asparagus spears, sliced, leaving the tops whole for decoration

Bake crust in quiche pan (pie dish) at 375 for 15 minutes, until a light golden brown. You may want to poke holes in it before baking so it doesn't bubble.

Wash leeks. Heat oil in a frying pan. Saute leeks until softened. Spread onto cooled crust. Sprinkle asparagus slices over the top as well 2 TBS of cheese.

In a medium bowl, combine coconut milk, eggs, salt, pepper, nutmeg and parsley. Pour into crust. Sprinkle remaining cheese over top and place asparagus tips in a decorative design.

Bake at 350 for about 30 minutes or until custard sets and doesn't jiggle when shaken. Cool for 10-15 minutes before serving.

Apple Pie Bars

Turns out I like pie. Like, a lot. Cake with frosting: no. Pie with or with out ice cream: yes. So when I saw a recipe for apple pie bars, I new I wanted to make them. I just had to wait because you really shouldn't make an entire pan of treats that just you will eat. When I was invited to a "Fall Fiesta Bonfire" last weekend, I knew I wanted to take these. I was not disappointed. I cut the recipe in half so to make them in a 9x13 instead of a jellyroll pan, which made them a little thicker than I think they are supposed to be. Thick or thin, they are still delightful. Adapted from mybakingaddiction.com

Crust
3/4 C unsalted butter

6 Tbs sugar
1 1/2 C flour
dash of salt

Filling
3 lbs tart apples, peeled, cored and thinly sliced (I used granny smith)
3 Tbs brown sugar
1-2 tsp cinnamon
dash of nutmeg

Topping
2 cup oats (quick cooking is better, but I used old fashioned and just processed them a bit)
3/4 C flour
2/3 C brown sugar
3/4 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
2/3 C cold butter, cut into small cubes
nuts optional

Preheat oven to 375. Line 13x9 with parchment. Combine butter and sugar for crust and beat until fluffy and lighter in texture and color. Slowly add flour and salt and beat until a soft dough forms. Evenly over bottom of the pan and press down to create crust. Bake 15 minutes. Let cool while making remaining parts.
In a large skillet, add apples and brown sugar. Apples should let out some juice, but you may add some water or butter if you are worried about burning. Cook on medium high heat for about 10 minutes or until the apples are soft. Add nutmeg and cinnamon. Continue cooking until liquid has evaporated (5-10 min.) Let cool.
In a large bowl, combine everything except butter (and nuts if using.) Cut in butter until mixture is coarse and small clumps begin to form. Add nuts.
Pour apples over the crust. Lightly toss topping evenly over apples. Bake for about 45 min-1 hour, turning the pan halfway through baking process. Cool before cutting and enjoy! 

Tart Cherry Galette

 Yes, that is my foot in that picture. With a beautiful tart cherry galette. So what? Maybe I am the worst at photography, but it doesn't change how good the food I make is.
 The family ward has an annual pie party which we went to yesterday. I made apple pie. I wasn't really thinking and I made extra pie dough thinking a double batch of this recipe would lead to a double pie crust. One batch makes a double pie crust. So I did the sensible thing when we got home from the party and made a tart cherry galette and a peach galette. Sensible might not be the right word.
 I am justifying at least the cherry galette after hearing a story on NPR this week about cherries as an anti-inflammatory for joint pain. In reality, I am just helping to heal myself after that car accident badness a few weeks ago. I am sure this will reduce the amount of physical therapy for me in the coming weeks.
 Okay. So maybe it won't. But at least it tastes good.
 Oh and I think this is my favorite pie crust recipe. It comes from King Arthur Flour and I have never had a problem with it. My go-to pie dough recipe. Try it. It's as easy as pie.

Peach Galette. Also a
 delightful way to get fat.

Crust
2 1/2 c flour
3/4 tsp salt
1/3 c shortening
1/2 c cold unsalted butter
1/2 c ice water

Combine flour and salt. Cut in shortening into pea-sized lumps. Cut in butter until you have small flakes (I think the original recipe says flakes the size of a finger nail.) Add water, two tablespoons at a time, mixing with a fork. When dough begins to hold together, transfer to a  piece of wax or parchment paper. Sprinkle any dry spots with water. Fold dough 3-4 times to bring together. Divide in half and form 2 round disks. Roll the edges of the disks until smooth to prevent cracking when rolling out dough later. Wrap disks and refrigerate until ready to use.

Cherries
2 c tart cherries
1/2 c sugar
1-2 tsp cinnamon
1-2 TBS cornstarch

Bring all ingredients to a boil. Stir, cooking on low until cherry juices have thickened. Remove from heat.

Galette
Roll out one of the disks of dough. Place in pie pan and trim edges. Pour cherries into crust. Bring down the edges of the crust, folding over on itself every inch or two. Bake at 375 for 45 minutes or until crust has browned. Cool and enjoy!

Bigger than Chocolate Meringue pie

So I am doing a little catch up, and this was from about a week after thanksgiving. I still had the whole milk, so I made the following. It is basically a Chocolate Meringue pie, that I put in a pie 9 x 13 pan. 

Here is the recipe with what I did, but also thoughts on what I would change (in italics):

My cute new roommate, Jessie

Pie Crust: 
3 c flour
1 t salt 
1 c shortening
ice cold water

*do not use all of pie crust, just line the sides and bottom of pan, be sure to put fork holes in the crust * Bake until golden brown at a temp of 375 (for about) 

*This time, because I had it, I used the butter flavored shortening which gave the crust a little different flavor, that I kind of liked*

Chocolate Pudding 
4 c whole milk
1 C sugar
2/3 C + 2 T cocoa powder
8 t cornstarch  (I want to go down to at least 6 t next time) 
6 large egg yolks  (Save your egg whites for the meringue) 
3 t vanilla extract (increase to 5) 
2 t almond extract (leave out) 

½ t salt (bump up to ¾ t) 
Put 3 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.

Meanwhile, whisk the remaining 1-cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. (I used the kitchen aid.) Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more. Cover with saran wrap.

http://www.foodnetwork.com/recipes/tyler-florence/chocolate-pudding-recipe/index.html

Meringue

Beat 6 egg whites and ¾ teaspoon cream of tartar at high speed of mixer until foamy. Slowly add remaining 3/4 cup sugar, 1 tablespoon at time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).

Pour pudding into cooled baked pie crust. Spoon meringue onto pudding and carefully spread making sure to completely cover pudding and edge of crust. Bake for about 25 minutes at 325 or until lightly golden brown.
http://www.food.com/recipe/chocolate-meringue-pie-119236

Mile High Lemon Meringue Pie

This recipe comes from the Kingsford cornstarch box. Mom made it for Thanksgiving. We'll see if it makes it  until tomorrow. It really is a mile high with the meringue
1-1/2 cups sugar
1/3 cup corn starch
2 cups water
5 egg yolks, lightly beaten
1/2 cup lemon juice
1 tablespoon freshly grated lemon peel
2 tablespoons butter OR margarine
1 (9-inch) baked deep dish pie crust
MERINGUE
5 egg whites
1/2 cup sugar
1 teaspoon corn starch

 Mix sugar and corn starch in a saucepan. Stir in water and beaten egg yolks. Cook over medium heat, stirring with a whisk until mixture reaches a boil. Reduce heat and continue stirring for 1 minute until very thick. Remove from heat; stir in lemon juice, lemon peel and butter until smooth.
Pour hot filling into pie crust.
To make MERINGUE: Beat egg whites with electric mixer at high speed until soft peaks form; gradually add sugar and corn starch, beating until stiff peaks form (tips stand straight), about 3 minutes.
Spoon meringue over hot lemon filling, sealing meringue to the edges of the crust. Use the back of a spoon to swirl meringue and draw up into peaks. Place oven rack in bottom third of preheated 375°F oven.
Bake 10 minutes, until peaks are lightly browned. Cool at room temperature for 30 minutes.
Chill for a minimum of 3 hours before serving