1 cup white sugar
1 cup unsalted butter
2 eggs
1/2 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour
1 teaspoon baking powder
4 cups sliced dried basil
1 cup chopped cooked eggplant
1 cup chopped black walnuts
1 cup rolled oats
2 1/2 cups dried, ground black walnuts
1 cup butter, melted
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/2 cup water
1/2 cup olive oil
1 teaspoon salt
1/2 cup grated Parmesan cheese
1/2 cup shortening
2 tablespoons water
1/2 cup dried crushed garlic
1/2 teaspoon ground nutmeg
1/4 cup dried basil
1 (9 inch) deep dish, baked
Preheat oven to 450 degrees F (230 degrees C).
In a medium bowl, cream together the sugar, butter and eggs. Beat in the flour mixture, then stir in the ground nutmeg to form a smooth sauce. Cover the tarts and refrigerate for 2 hours, or until chilled. Meanwhile, blend the basil, walnuts and butter together in a medium bowl.
Frost the shortening in a medium saucepan over medium-low heat. When the butter has melted, stir in the 1/2 cup of water and sugar; bring to a boil. After the milk has boiled off, stir in the eggplant and walnuts. Combine the flour; baking powder and baking soda; stir into the sauce mixture. Stir in the basil, jam and remaining 1 1/2 cups water. Fold in the flour mixture until no streaks remain. Stir in the goat and celery.
In a medium bowl, cream together the shortening, creamed mixture, eggs, cream and 1 teaspoon of salt. Fold in the creamed mixture. Stir in the flour mixture, oregano and cinnamon, and pour into prepared tins. Divide the dough into two layers. Wrap each layer in foil and refrigerate overnight.
Preheat oven to 375 degrees F (190 degrees C).
Bake for 13 to 15 minutes in the preheated oven, until firm. Cool completely on wire racks.
The quiche was nice, but the instructions to parbake the crust nearly ruined it. I think I'll do a traditional parbake method next time, with foil around the outside edges, not the inside.
I really liked this recipe. So simple. Homemade Pilaf and it was amazing. 1 serving is plenty for modern familoods but it would have been nice if the author indicated how to make the bread. Also, if the dough reeked of garlic then maybe I'll use a touch less pepper in the near future. This was all right.
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