{"id":10268,"date":"2014-09-06T08:41:44","date_gmt":"2014-09-06T13:41:44","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=10268"},"modified":"2014-09-06T08:41:44","modified_gmt":"2014-09-06T13:41:44","slug":"quiche-a-la-coquard-recipe-with-prairie-fume-wine","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2014\/09\/06\/quiche-a-la-coquard-recipe-with-prairie-fume-wine\/","title":{"rendered":"Quiche \u00e1 la Coquard Recipe with Prairie Fum\u00e9 Wine"},"content":{"rendered":"
\"Barrels<\/a>

Barrels at Wollersheim Winery in Wisconsin<\/p><\/div>\n

Yes, wine is produced in Wisconsin. We visited Wisconsin a few years ago and in addition to cheese discovered some delightful wineries to visit and write about. One of the largest wineries is Wollersheim Winery in Prairie du Sac which also offered us a wonderful experience. Don’t miss a visit to Wollersheim Winery if you have the opportunity.<\/p>\n

Below is a recipe for Quiche\u00a0\u00e1 la Coquard from Wollersheim.<\/p>\n

If you make the quiche and want to send a photo of it to be added to the recipe, please do.<\/p>\n

Cheers,
\nKathy<\/p>\n

Quiche \u00e1 la Coquard<\/b><\/p>\n

INGREDIENTS: For the Crust<\/i><\/b><\/p>\n

\u00bd cup margarine, cut up
\n1 \u00be cups flour
\n1 egg
\n1 tablespoon cold water<\/p>\n

INGREDIENTS:\u00a0For the Filling<\/i><\/b><\/p>\n

1 \u00bc cups milk
\n\u00bc cup Prairie Fum\u00e9 wine (semi-dry white wine)
\n3 eggs
\nSalt and pepper to taste
\n1 cup chopped ham (optional)<\/i>
\n1 cup chopped leeks, saut\u00e9ed
\n1 cup grated Cheddar or Swiss cheese
\nOptions to add:<\/i> Prairie Fum\u00e9 Cheese Spread, saut\u00e9ed vegetables<\/p>\n

PREPARATION:\u00a0For the Crust<\/i><\/b><\/p>\n

    \n
  1. Place ingredients in food processor or mixing bowl. Mix until a ball is formed.<\/li>\n
  2. With hands, spread over the bottom and up the sides of a 10-inch quiche dish or suitably sized pie plate.<\/li>\n<\/ol>\n

    PREPARATION: For the Filling<\/i><\/b><\/p>\n

      \n
    1. Beat milk, wine, eggs, salt and pepper.<\/li>\n
    2. Sprinkle ham, saut\u00e9ed leeks and cheese over the dough.<\/li>\n
    3. Pour egg, milk and wine mixture over the dough.<\/li>\n
    4. Bake at 375\u00b0F for about 45 minutes until top is lightly browned.<\/li>\n
    5. Allow to cool at least ten minutes before serving. Can be served hot or cold.<\/li>\n<\/ol>\n

      MAKES:<\/b> 6 to 8 servings<\/p>\n

      Recipe provided by Wollersheim Winery<\/a> in Prairie du Sac, Wisconsin<\/p>\n

       <\/p>\n