Chard & Mushroom Quiche-ish is a cross between a quiche and a frittata. Going crustless creates a quiche that is a breeze to prepare. A versatile dish that can be served at almost any mealtime, another little jewel from the Bijouxs Kitchen.
Quiche is a flexible, forgiving way to use extra vegetables. The chard and the mushrooms were gifted to me, so I went about to find a simple quiche recipe to use the vegetables. This recipe avoids the heavy cream that is part of most quiche recipes, instead eggs and cheeses provide the base for the vegetables.
Mushrooms and Swiss chard anchor the dish, fresh dill and green onion provide more flavor. The key to Chard & Mushroom Quiche-ish is that instead of a crust, the baking mix provides the body to the quiche-ish. A very useful pan in the kitchen pantry is a tart pan with a removable bottom. I used a 9 inch diameter pan such as this one, going for the non-stick is a good investment, time and energy. I also baked the quiche-ish in a parchement lined sheet pan, just in case of any leaking.
QUICHE-ISH FOR DINNER
Chard & Mushroom Quiche-ish makes for a wonderful light supper or with brunch. Add a fresh green salad with Dijon vinaigrette and perhaps a glass of light white wine.
Oh my goodness, these days do call for pie and a cup of coffee. Rummaging around the kitchen I found a box of frozen puff pastry a few random fresh berries from the farmer’s market a week or two back. Ok, this will work – Quick Berry Slab Pie a simple little jewel. Continue reading Quick Berry Slab Pie
When life you gives you lemons, like really LOTS, you make everything lemon. At home like everyone else, waiting for this storm to pass, thinking of what I have on hand in the kitchen – lots of lemons from my generous friends, so marmalade was in order, which then led to this Rustic Lemon Marmalade Tart, it’s a jewel. Continue reading Rustic Lemon Marmalade Tart
French Fruit Tart, now that sounds complicated, but actually they are very easy to prepare and use the summer’s bounty of fresh fruit. Here, a French Fresh Grape Tart is on the menu, sparkling with glistening grapes, another little jewel from the kitchen.
These French tarts have a wonderful lineage. These tarts originated with a legend in pastry, Michel Richard. I began cooking classes at 21,and was very lucky to have cooked with classically trained chefs in Pasadena at the Inner Gourmet Cooking School. My instructors had worked with Micheal Richard on a project. He ran a lovely pastry shop in Beverly Hills. After working with him on the project, they got his recipe for French Fruit Tarts and passed it along in their cookbook, which accompanied their cooking classes.
These classes are so memorable for me, with guest chefs like Paula Wolfert and wine pairings from Joe Columbo (Yes,Trader Joe).
Really the right time, the right place to begin my cooking career. Armed with a strong start I set out into the culinary world. At that time I was was doing Food & Wine coordination aboard a corporate private jet.The skills and the “unbasics”, as the recipes were known, stay with me, and I go back to these classic French & Italian recipes frequently.
This French Fresh Grape Tart is flexible. I was lucky to find these small Champagne Grapes (despite the name they are not used to make Champagne). Use quality all butter frozen puff pastry, like Dufour brand), berries or 4 cups of your favorite fresh summer fruit and change out the grape jam glaze to apple jelly and there you are, French Fresh Fruit Tarts, always a little jewel in the kitchen.
Sugar & Spice Plum Tart, the newest little jewel from the Bijouxs Kitchen. Fresh plums simply baked in a buttery, spiced crumble of a soft crust with a sugar crusted top. Continue reading Sugar & Spice Plum Tart