From Peter Christian's Tavern...  

 

PC's Quiche

Serves 8 – 10

Pastry:

1.       In a mixing bowl combine:

                    1 ¼ cup                flour
                    ¼ cup                   whole wheat flour
                    ½ tsp                    salt.

2.       With a pastry blender, cut in until mixture resembles oatmeal:
                    ½ cup                   butter

3.        In a measuring cup, whisk together:
                    1                          egg
                    ½ cup                   ice water.

4.       Add water to flour mixture until you can make a ball out of the dough that
         holds together well.

5.       Roll out on a floured surface and fit into a 10” Quiche pan or pie plate.

Custard:

6.       Combine well in a bowl using a whisk:

                    4                          eggs
                    2 cups                  light cream (or 1 cup light and 1 cup heavy)
                    ¼ cup                   sherry
                    Dash                    black pepper
                    Dash                    nutmeg
                    Dash                    cayenne pepper.

 Cheese:

7.       Have on hand:
                    4-6 cups               grated cheese (We use a combination of                                                 Swiss, Mild Cheddar, and Mozzarella.  At                                                 least half of the combination should be Swiss.)

 Assemble:

8.       Sprinkle in bottom of crust:
                    1 cup                    grated cheese
                    ½ cup                   chopped scallions or cooked and cooled chopped onions.

 9.       Cover cheese and onions with:
                    1 – 2 cups             cooked and cooled vegetables or meat of your choice.

 10.     Cover meat or vegetables with remaining cheese.

 11.     Pour custard over cheese within ¼” of the top of the crust.

 12.     Bake at 425 for 10 minutes.

 13.     Reduce heat to 325 and bake another 45 to 50 minutes until

          Golden brown and slightly puffed on the edges.

 14.     Let quiche stand 15 to 20 minutes to set before cutting.

Mustard Chicken Cordon Bleau

Serves 4

 1.       Pound with a meat mallet to an even thickness:
                    4                          8 oz. chicken breasts, skinned and boned

 2.       Spread the inside of each chicken breast with:
                    2-4 T                   Peter Christian's Original Mustard Sauce

 3.       Arrange on each chicken breast, over the mustard:
                    1 oz                      sliced ham (4 oz total)

 4.       Cut into four rectangular blocks, and place one in the
           middle of each chicken breast:
                     ½ lb.                    Swiss cheese

5.       Wrap chicken breast loosely around the chunk of cheese. 

6.       Arrange the breasts in a shallow baking pan so that that they do not touch.

7.       Spread over each chicken breast:
                    2 T               Peter Christian's Original Mustard Sauce

 8.       Sprinkle evenly over all:
                    1 cup           grated Swiss cheese.

9.       Bake at 350 degrees for 25-30 minutes until done.

Boursin

            Makes about 1 cup

1.       Combine and beat until smooth:
                    8 oz            Softened cream cheese
                    1 T             lemon juice
                    ½ t              garlic powder
                    ½ t              basil
                    ½ t              dill weed
                    ¼ t              black pepper
                    ½ t              parsley
                    ½ t              celery salt.