Four Cheese Quiche

Pastry

2C flour

¼ tsp. salt

½ tsp. sugar

6 oz. unsalted butter, cut in pieces

1/3C water

Filling

6 oz. Vermont White Cheddar cheese, grated

6 oz. Swiss Gruyere cheese, grated

6 oz. aged Monterey Jack cheese, grated

2 oz. Parmesan cheese, grated

1C cream

1C half and half

5 eggs

salt and pepper to taste

For the pastry:  Place the flour, salt and sugar in a food processor and pulse until combined.  Add the butter and pulse to combine.  Pulse in the water just until combined.  Form into a ball, wrap in plastic wrap and chill one hour.  Roll out into a 14-inch round and fit into a 12-inch tart pan with removable bottom.  Chill one hour.  Preheat oven to 400F.  Line the tart with foil and fill with pie weights or dried beans to cover the bottom of the pan.  Bake 15 minutes or until firm.  Remove foil and pie weights, prick the dough and bake another 5 minute.  Let cool while preparing the Filling.

For the filling:  Place the eggs, cream, half and half, salt and pepper to taste in a food processor and process until well combine.  Transfer to a large measuring cup with a spout.  Sprinkle all the cheese except ½ cup into the tart pan and pour the filling over.  Sprinkle the top with remaining cheese. 

Reduce the oven heat to 375F and bake the quiche until it puffs up and is firm – about 50 minutes.  Let cool on a rack 10 minutes.  Remove the tart from the ring and let cool 10 minutes.  Slice and serve.

MAKES:  8 – 12 servings

Pork Tenderloins with corn and mushroom sauce

2 - 3 pork tenderloins, trimmed, cut in half

salt and freshly ground pepper

2 - 3 Tbsp. olive oil

2 – 3 Tbsp. unsalted butter

1 – 1-1/2 lb. assorted wild mushrooms, cut into thick pieces

3 – 4 ears fresh corn, kernels removed

1 small yellow onion, peeled and thinly sliced

1C chicken stock

1/2C fresh cream

1 Tbsp. fresh basil leaves, thinly sliced

salt and freshly ground pepper to taste

Preheat oven to 400F.  Heat a sauté pan over high heat; add one tablespoon butter and one tablespoon olive oil and heat.  Add the wild mushrooms and cook on high heat until somewhat crisp.  Turn off the heat.

In another larger sauté pan, heat 2 tablespoon olive oil until hot.  Salt and pepper the pork and add to the pan.  Sauté 3 – 4 minutes until all sides are golden.  Transfer to a glass dish, cover lightly with foil and place in the preheated oven until almost cooked through – about 10 – 15 minutes depending upon the thickness of the pork.  Meanwhile, add 2 tablespoons butter to the sauté pan and heat.  Add the onions and sauté until soft; add the corn and basil and sauté until tender.  Add the chicken stock and reduce to ¼ cup, add the cream and cook until thickened.  Stir the mushrooms into the corn mixture.  Cut the pork halves into smaller pieces and add to the mixture, cover with foil and cook 5 minutes on low heat until the pork is cooked through.  Serve.

MAKES:  6 servings