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In celebration of spring, our pastry chef has created this wonderful quiche filled with asparagus. It's never too late to enjoy this early spring vegetable.
1 1/2 cups all-purpose flour
5 ounces unsalted butter, well chilled and cubed
pinch of salt
3 tablespoons ice water
Place flour and butter in food processor and pulse until crumbly. Add egg, salt and ice water and process for 30 seconds more until ball forms. Flatten dough into a disk and cover with plastic wrap. Chill for 15 minutes. Roll out chilled dough to fit a 9-inch pie pan. Perforate with a fork and bake blind (foil-lined and pie weights to cover the bottom) for 15 minutes.
1 pound asparagus
Clean one pound of fresh asparagus and cut into 3/4-inch pieces. Place in 4 cups of boiling water for 4 to 6 minutes until tender. Drain and cool under running water. Set aside.
1 1/2 cups whipping cream
pinch of salt
dash of white pepper
1-2 gratings of fresh nutmeg or 1/8 teaspoon ground nutmeg
In a medium bowl, whisk ingredients together until smooth and well-blended.
2 cups shredded Swiss cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon basil
1/4 teaspoon marjoram
dash black pepper
In a small bowl, mix together thoroughly.
Place 2/3 asparagus in bottom of baked shell. Place 2/3 cheese mixture over asparagus. Pour 2/3 egg mixture over cheese. Repeat layering process with remaining ingredients. Bake in 350-degree oven for 50 minutes. Let cool 15 minutes before cutting. Serve with fruit. Serves 6-8.
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