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| Recipes from Harbor Knoll Quiche Leueen
This recipe makes one scrumptious 9" Quiche that provides 6-8 servings. | - 1 9" pie shell
- 1 1/4 tablespoons flour
- 1/3 teaspoon salt
- 1/3 teaspoon black pepper
- 2 tablespoons freshly grated Parmesan cheese
| - 1 tablespoon parsley
- 3/4 cup milk
- 6 eggs
- 1 cup ham, finely diced
- 2 cups freshly grated cheddar cheese
|  While the pie shell is par-baking in the oven, stir together all the dry ingredients in a medium bowl. Add milk & mix. Then add the eggs & mix until smooth. Set aside. In pie shell, sprinkle diced ham, then the grated cheeses. Stir & pour the milk-egg mixture over the ham & cheese. Bake in 350 degree oven for about 30 minutes. Quiche should be golden brown. Let Quiche cool for at least 10 minutes before serving.
| Winter Salad with Blue Cheese, Pear and Walnuts
This salad is offered for guests of our Winter Escape Rest Cure. - 1 lb Mesclin salad (we love Sang Lee's when in season)
- 1/4 lb blue cheese
- 2 Bosc pears
- 1/4 lb bacon
- 3 ea endive, heads
| - 1/2 cup walnuts
- 2 oz Modena vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
| Cut bacon into pieces and cook. Wash salad and dry. Place salad in bowl. Cube Blue Cheese and Pears. Mix cheese and pears with salad. To make dressing, add the vinegar and oil. Dry the bacon. Dress the salad and add walnuts and bacon. This is a warm salad (salade tiede) and should be served while bacon is still warm, but not hot. Serve the salad with French bread. | |
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