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Crustless Quiche With Mushrooms and Chard MakeS 8 SeRvINGS

the best part about quiche is the flavorful filling surrounded by rich custard. So why not save yourself a whole lot of time (and calories) and skip the crust altogether? In the time it takes to mix and bake a crust, you can assemble another quiche and add variety to the buffet table. this vegetarian version is loaded with chard and mushrooms. Butter, for coating the dish Brown rice flour, for coating the dish 4 tablespoons olive oil (divided) 1 small red onion, finely diced (about 1 cup) 1 teaspoon salt (divided) ¾ teaspoon freshly ground black pepper (divided) 2 cups sliced crimini mushrooms 1 tablespoon chopped fresh thyme, plus 1 tablespoon thyme leaves for garnish 3½ ounces shredded Gruyère (1 heaping cup) 3 cups chopped chard, packed 4 large eggs ¾ cup whole milk ¼ cup heavy cream

Preheat oven to 350 degrees. Grease a 9-inch pie dish with butter. Sprinkle with brown rice flour and tap out the excess. Set a 10-inch sauté pan over medium heat and add 1 tablespoon olive oil. When hot, add the onion, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Sauté until translucent, about 5 to 7 minutes, then transfer to a plate. Return the pan to the heat and add 2 tablespoons of the olive oil. When hot, add the mushrooms and thyme. Sauté until mushrooms have released their liquid. Season with ¼ teaspoon of salt and ¼ teaspoon of the pepper, then transfer to a plate. Return the pan to the heat and add the remaining tablespoon of olive oil. When hot, add the chard and the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Cook until leaves are just wilted (don’t overcook or it will get mushy and lose its beautiful color). Remove to a plate and allow to cool, then squeeze out as much liquid as possible. Sprinkle the onions evenly over the bottom of the pie dish. top with one-third of the cheese, followed by the chard, another third of the cheese, and the mushrooms. Sprinkle the remaining cheese evenly over the top. In a medium bowl, whisk together the eggs, milk and cream. Pour the custard over the filling, starting at the center and spiraling outward to keep from disturbing the layered filling too much. once all custard is in, use your fingertips to press the filling under the surface. Sprinkle the top with thyme leaves. Bake until golden brown and just a little bit jiggly in the middle, about 35 to 45 minutes.

Crustless Quiche With Smoked Salmon, Chives and Roasted Potatoes MakeS 8 SeRvINGS

Roasted potatoes, creamy cheese and smoked salmon add up to a flavorful quiche that doesn’t get weighed down by the addition of a crust. Butter, for coating the dish Brown rice flour, for coating the dish 2 medium red potatoes, unpeeled and cubed Olive oil Salt and freshly ground black pepper 2 medium shallots, thinly sliced 4 ounces smoked salmon, roughly shredded 3 ounces queso barra, shredded (about ¾ cup; or use any creamy, semi-soft, melty cheese) 2 tablespoons chopped fresh chives, plus about 1 teaspoon for garnish 4 large eggs ¾ cup whole milk ¼ cup heavy cream

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MIXpdX.coM DECEMBER 2012

Preheat oven to 350 degrees. Grease a 9-inch pie dish with butter. Sprinkle with brown rice flour and tap out the excess. on a rimmed baking sheet, toss the potato cubes with a generous drizzle of olive oil and a sprinkle of salt and pepper. Roast until potatoes are lightly browned and tender, about 15 to 20 minutes. Set a medium sauté pan over medium heat and add 1 tablespoon of olive oil. When hot, add shallots and season with salt and pepper to taste. Sauté until translucent, about 7 minutes; remove from heat and allow to cool. Sprinkle shallots evenly over the bottom of the prepared pie dish, followed by potatoes, salmon, cheese and chives. In a medium bowl, whisk together the eggs, milk and cream. Pour the custard over the filling, starting at the center and spiraling outward to keep from disturbing the layered filling too much. once all custard is in, use fingertips to encourage the filling under the surface a bit. Bake until golden brown and just a little bit jiggly in the middle, about 35 to 45 minutes. Sprinkle the remaining chopped fresh chives on top and serve.

MIX Magazine December 2012  

Eat • Drink • Get Out • Get Together

MIX Magazine December 2012  

Eat • Drink • Get Out • Get Together

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