TCB Magazine | tncraftbeermag.com
Spring Asparagus-Ham Quiche STOUT MUSTARDRUBBED CRUST
• 1 cup all-purpose flour • 1⁄4 teaspoon salt • 6 tablespoons butter, chilled and cut into small pieces • 4 tablespoons ice water • 1 tablespoon stout mustard (see recipe below) Place the flour and salt in a medium bowl. With a pastry blender, cut the butter into the flour mixture until it becomes like coarse meal. Add the water, 1 tablespoon at a time, and mix well with a wooden spoon. With your hands, gather the dough up into a ball, pressing, rolling, and shaping until it is smooth and round. Flatten slightly, seal in plastic wrap, and place in the refrigerator for at least 1 hour. Roll the dough out on a lightly floured surface into an 11- or 12-inch circle. Drape the dough over a 9- or 10-inch quiche or tart pan. Press the dough to the bottom and sides, taking care not to stretch it. Rub the mustard onto the pastry surface and place it in the refrigerator for about 30 minutes. Preheat the oven to 375 degrees. Prick the crust with a fork. Line the crust with aluminum foil, pour beans or pie weights into the bottom, and place the pan in the oven to bake for 12 minutes. When the crust is nicely browned, remove and allow to cool.
SAVORY CUSTARD • 1 1⁄4 cups half-and- half • 3 large eggs • 1⁄2 cup grated Parmesan cheese • 1⁄4 teaspoon salt • 1⁄4 teaspoon black pepper
• 8-10 asparagus spears, trimmed and blanched • 1 cup sliced deli ham, cut into strips • 1 cup shredded white cheddar cheese Reduce the oven temperature to 350 degrees.
go to tncraftbeermagazine.com/recipes for the full recipe. 26
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