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.
A grilled cheese sandwich remains a classic little jewel in the kitchen, but a thick slice of brioche toast with melting cheddar cheese, topped with a sweet-savory apple mostarda is a new little jewel to savor.
There are many ‘toast’ recipes out there, you know the avocado kind. This toast version takes the favorite grilled cheese in a new direction. The inspiration for the flavors of this sandwich comes from apple pie topped with cheddar cheese, a classic. Here a buttery slice of brioche bread is topped with a tart goat cheddar, put under the broiler, then topped with sweet-savory apple mostarda, think chutney. A buttery-rich sandwich to love.
Mostarda is a typical condiment of Northern Italy, usually made by caramelizing fruit with sugar and mustard. These condiments are great accompanying roasts and on the cheese plate. The most famous mostarda recipe is the one from Cremona, made with figs and pears known as Mostarda di Mele, which is widely available online, and also combined with many types of fruits. I discovered a mostarda recipe in one of my favorite cookbooks and restaurants in L.A. Apples and rosemary lead the flavor profile, since I was gifted a bounty of apples a mostarda made sense. This condiment is delicious, versatile and simple to prepare.
BRIOCHE & CHEDDAR CHEESE
After discovering I could make a wonderful tea sandwich loaf via the pro Nancy Silverton, I though I’d try her brioche, also in a favorite cookbook. I baked the brioche in my pullman pan that I used to bake her Tea Sandwich Loaf. The bread was lovely, although my oven has hot spots and uneven heating which makes it a challenge not to over-bake.
Whether you bake your own bread or pick up a wonderful loaf from the bakery, this sandwich topped with the Apple Mostarda is a little jewel. Stay well.
Oh my darling Clementines, you are in season again. Now residing in the central coast citrus circle, the crops are plentiful, especially my favorite Pixie Clementines. What better way than to use in a cake and even better use the whole fruit, Pixie Poppy Seed Cake, the sweetest season. Continue reading Pixie Poppy Seed Cake
Yes, time to clear the decks. This lighter version of the classic Chinese restaurant soup starts another year New Year off right. Hot and Sour Soup, a bowl that is a little jewel. Continue reading Hot and Sour Soup
Summer arrived this winter, via a box of lobster rolls ordered from a dear friend as a very special New Year’s treat-California-StyleLobster Roll, a special little jewel from the kitchen. Continue reading California-Style Lobster Rolls