No. 453Recipe Card Posted on Leave a comment

Chard & Mushroom Quiche-ish

Chard & Mushroom Quiche-ish | Bijouxs Little Jewels

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.

GOING CRUSTLESS

I have been experimenting with ‘crustless’ versions of many classics sweets such as apple & pumpkin pie which have been a success and this a sort-of tart Summer Simple Tomatoes with Ricotta & Romano Cheese. Chard & Mushroom Quich-ish is a full-fledged crustless savory recipe. Cutting down on prep time and the calories, crustless quiches came on my radar. The recipe I adpated is from a fellow blogger, back in the golden age of food blogs.

VEGETABLE QUICHE

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.

Chard & Mushroom Quiche-ish | Bijouxs Little Jewels

Chard & Mushroom Quiche-ish | Bijouxs Litle Jewels

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.

Chard & Mushroom Quiche-ish

Chard & Mushroom Quiche-ish

 

Wishing you all love and luck.

No. 370Recipe Card Posted on 4 Comments

French Fresh Grape Tart

French Fresh Grape Tart | Bijouxs Little Jewels

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.

French Fresh Grape Tart | Bijouxs Little Jewels

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. 

French Fresh Grape Tart | Bijouxs Little Jewels

French Fresh Grape Tart | Bijouxs Little Jewels

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.

No. 369Recipe Card Posted on Leave a comment

Summer Salad of Apricots, Lentils & Triple Cream Cheese

Summer Salad of Apricots, Lentils & Triple Cream Cheese | Little Kitchen Jewels

Eating seasonally, in the moment is the best. Organic Blenheim apricots appeared at my back door, a gift from a friend, still warm from the summer sun. This fragile fruit needed to be consumed ASAP. So I bring a Summer Salad of Apricots, Lentils & Triple Cream Cheese, a summer jewel. Continue reading Summer Salad of Apricots, Lentils & Triple Cream Cheese

No. 129Recipe Card Posted on 5 Comments

Summer Tomato Sauce

Back to Bijouxs No. 1! Time to revisit a no-cook summer favorite, perfect Mason jar cuisine – Summer Tomato Sauce – a colorful collection of summer to top pasta, grilled vegetables or bruschetta – the taste of summer made Mason jar simple. Continue reading Summer Tomato Sauce