Broccoli-Mushroom Quiche and a Tip

One of the things I like about quiche is that it is a great way to use up bits of vegetables or meats that may be hanging around in the fridge. I had a little broccoli and mushrooms on hand so I quickly blanched then chopped the broccoli, and sauteed the sliced mushrooms in a little butter.


I used a traditional recipe for quiche; eggs, cream or half & half, cheese and the cooked veggies.





To assure a thoroughly baked bottom crust I usually partially bake the pastry crust, then add the filling and finish baking.

I also want to share another tip I learned years ago that you may find useful. Maybe you already know about this technique, but at the time I did not.

It believe it was almost 30 years ago... I had purchased a quiche pan from Williams-Sonoma, and included was a W-S recipe for broccoli quiche. The directions instructed to brush the inside of the pastry with Dijon mustard before adding the filling.

I tried it, and found that I loved the subtle flavor this added so I've been using this method with many quiches ever since. It works particularly well with most any kind of ham or bacon quiche.

I usually reserve a little of the quiche ingredient(s) for garnishing the baked quiche; it serves a dual purpose!

It lets everyone know what kind of quiche it is, and ...

in the event your quiche doesn't slice perfectly you can use the garnish as camouflage. :)

Quiches are perfect for brunch, lunch, dinner or snacks. Served warm from the oven or at room temperature ~ and fun for a picnic, too.

With fruit or greens salad it makes one of my favorite meals.

Refrigerate leftovers, and they can be microwaved, or heated in a 350*(F) oven until heated through. I like the radiant or convection oven best for reheating, the crust tastes better to me than when it is microwaved... but I wouldn't turn down a slice warm from the microwave.

Use your favorite recipe for the quiche, but if you don't have one there are plenty available by doing an internet search.

Thanks for stopping by today, and for any comment you might like to leave. I always LOVE to hear from my readers! xo

Mushroom Tarte Tatin

Another gem by Donna Hay, from her book No Time To Cook

If you follow my blog you know I adore Donna's recipes.

And I reach for this book often because most of the recipes are designed to serve two. (But they can be easily doubled, tripled, etc.)

You may be familiar with the original version of Apple Tarte Tatin, created by one of the Tatin sisters who operated their family's Inn in France; this is a savory version of the recipe.

The good news is ~ it's a one pan dish ~ and the assembly procedure is the same as for the original apple tatin recipe except the chopped leek, and mushrooms replace the apples, and the crust is store-bought puff pastry.

I baked it in my 8-inch black cast iron skillet which worked perfectly, though any ovenproof pan will do.

I chose 2 large portabella mushrooms, thickly sliced, as well as these Chanterelles, but most any 'meaty' mushrooms would do. I added a splash of Dry Cocktail Sherry to the mushrooms as they finished cooking but you can omit it.


Assembled just as one would a sweet tatin, the fruit is placed on the bottom of the pan (in this case a combination of leeks and mushrooms), then the crust is placed on top, brushed with egg wash, then baked. When the crust is done the pan is flipped, and the tatin is served crust side down.






The directions state to place two layers (8-inch rounds) of the puff pastry on top of one another, (over the mushrooms) then into the oven to bake.

However, I don't think two layers are necessary because I found that the crust browned too quickly before the center baked and puffed completely.

I gently tented with foil when it was about 3/4 through baking time to prevent the outer layer of the crust from burning. Next time I'll just use a single layer of puff pastry.

But it was absolutely delicious! Paired with a simple green salad, it makes an elegant little dinner for two, or sliced into wedges for a lovely nibble with drinks.

If you would like a printable copy of the recipe, you can find it HERE on my recipe blog.

Off topic, I had to share this mug and plate with you ~ a dear friend just sent me a set of four and each one depicts a different style of chair.

I just love them!

Merci Beaucoup mon cher. Elles sont si belles!

Thank you for stopping by today everyone. I hope you have a good week.

Individual Crustless Quiches

I enjoy making these very much, we love them for breakfast, lunch, or dinner.

They can be made ahead and reheated successfully, too.

They are equally good served hot, or at room temperature plain, or with a sauce, or salsa.

Just like traditional quiche with pastry the filling possibilities are seemingly endless.

Because we are overrun with zucchini (!!!) ~ that was the filling of choice this time.

Served with a Spicy Tomato-Artichoke-Olive Salsa. (Harry and David's, from the jar.)

Choose any herbs you like ~ thyme is my favorite so that went in, and since the lavender is blooming I added a wee pinch of that, just to add a nuance as it can easily overpower everything else.

Sometimes just a little sprig on top is enough ~ in the warmer months when the gardens are blooming I often garnish with edible flowers ~ it makes for a prettier presentation ~ especially on a boring brown food as this. :)

One of the things I adore about "cooking" as opposed to baking is there is lots of wiggle-room for improvisation as a dish is coming together.

These quiches are no exception ~ I knew I wanted them taller than a traditional quiche or frittata so I selected deep ramekins. You can butter the interior, but in the interest of health I used olive oil cooking spray.

Then dusted generously with seasoned, dry bread crumbs mixed with finely grated Parmesan. (You want a nice coating, but shake out the excess.)

For just the filling, follow any favorite quiche recipe. I sliced the zucchini thinly on the mandoline, added a little fresh, minced garlic, the seasonings, and gently mixed with the egg mixture.

Again, in the interest of our dietary requirements ~ I used an egg substitute, and soy based "Silk" (TM) creamer. If your body can handle the full fat version of quiche, by all means go for it!

I love they way they look when you cut into them ...

Of course you can serve these right from the ramekins, but I wanted to unmold them; in order to add body so they would hold their shape when unmolded I added a few tablespoons of the dry bread crumbs to the egg mixture before baking, this time I only used grated Parmesan as the cheese.

I baked them in a bain marie (water bath) at 350* (F) until just firm; then allowed them to cool a bit before unmolding. I sprinkled a little more finely grated Parmesan on the tops (formerly the "bottoms") and placed them under a hot broiler for a few moments to allow the cheese to melt and to add a little color. Can be served immediately, or allowed to cool, then cover and refrigerate for up to 3 days. They reheat in the microwave very well.

Whether you make the full-fat version, or the lower fat/cholesterol version I hope you love them as much as we do.

Thank you for stopping by today ~ please feel free to leave a comment;

I love hearing from you!! :)

Leek Quiche in Puff Pastry

It is such an easy quiche to make, using frozen puff pastry. Sauteed sliced onions can be substituted for the leeks or you can use your choice of meat or vegetable filling.

I really like the way leeks and onions take on a subtle sweetness when they are sauteed then baked.

Choose any cheese(s) you prefer. I happened to have Asiago and Gruyère on hand. Swiss, Jack, Cheddar, Brie; any combination would be suitable.

One of the things that helps this type of quiche go together so quickly is frozen Puff Pasty and these French square tart/quiche pans with removable bottoms.

One Pepperidge Farm frozen puff pastry sheet, rolled out just slightly fits perfectly in each pan.

I use the square pans for sweet tarts (fruits and custards) as well. It's so easy to cut neat, even portions from the square shape.

To read more about the square tart pan

see Side Bar ---->

Or click link below:

Gobel 9-Inch Square Quiche Pan

If you have a scrap of dough you might want to cut a decoration and bake it off as a garnish~

I don't use an exact recipe; just sprinkle your cooked vegetable over the dough in the pan, sprinkle with cheese, then pour the whisked eggs (add some fresh minced herbs to the egg/cream mix if you like) to about 1/8 to 1/4 from the rim of the pan. Place on baking sheet and bake.

Here's the general guideline for 1 square 9-inch tart pan:

Preheat oven to 400 degrees (F)

For one square quiche I used one very large, well washed, trimmed leek (the darkest green part tends to be tough so I trim that part off and discard, or use for stock). Slice or chop the leek, saute in a large skillet in a little oil (or 1/2 oil and 1/2 butter) over medium high heat for about 5 minutes or so, until just tender, then set aside to cool slightly.

Roll the thawed puff pastry out gently until it is about an inch larger on each side.

Press into the tart pan, firmly press the pastry to the sides of the pan. Dock the bottom (prick with a fork) at 1/2 to 1-inch intervals all over.

Then a trick I learned from a French chef: Brush the dough with a thin layer of Dijon mustard.

Distribute the cooked leek evenly over the dough in the pan, add a layer of shredded cheese over the leek.

In a bowl whisk 2 or 3 eggs with one cup of half & half, or a mixture of half & half and heavy cream. Pour over the cheese and leeks (you may add a little more cream if necessary to just cover the leek and cheese.) Leave about 1/4-inch to 1/8th-inch space as the filling will puff as it bakes.

Sprinkle a little additional cheese over the top and bake:

Place tart pan on a rimmed baking sheet, in the middle of hot oven and bake for about 35 minutes. Begin checking at 20 minutes , if it is browning too quickly loosely tent with aluminum foil.

I allow mine to bake until the top begins to develop golden brown patches on the top, which I find very appealing ~ the extra baking time also assures the bottom crust won't be soggy.

Cool at least 5 to 10 minutes before cutting to allow the custard to set, then remove the tart pan from the base. Cut into serving pieces. Serve warm or at room temperature.

This time I lightly steamed some fresh asparagus, then drizzled with white truffle oil vinaigrette.

Usually I serve it with some lightly dressed lettuce greens; baby spring greens are a nice accompaniment to a rich quiche.