Summer Garden Portobello Quiche

August 11th, 2011 § 0 comments § permalink

Makes 1 mini Quiche

Ingredients

1 large portabella mushroom, stem removed
2 eggs, beaten
3 cherry tomatoes, sliced
2 green onions, sliced thin
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
½ tablespoon fresh tarragon, chopped fine
Salt/pepper
2 tablespoons half and half
2 tablespoons gruyere cheese, grated
1 tablespoon parmesan cheese, grated

Directions

Pre-heat oven to 400°F. Gently scoop out the inside of the portabella mushroom using a spoon so it resembles a bowl. Reserve the scoop mixture for another dish. Mix eggs, tomatoes, green onions, fresh herbs, salt and pepper, cream and cheese. Place the portabella mushroom bowl side up on a baking sheet. Pour the egg mixture inside the scooped portabella, filling to the rim. Place in the oven and bake about 25-30 minutes.

Herbed Portabella Quiche

June 23rd, 2011 § 0 comments § permalink

Makes 1 mini quiche

Ingredients

1 large potabella mushroom stem removed
2 eggs, beaten
3 cherry tomatoes, sliced
2 green onions, sliced thin
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
½ tablespoon fresh tarragon, chopped fine
Salt/pepper
2 tablespoons half and half
2 tablespoons gruyere cheese, grated
1 tablespoon parmesan cheese, grated

Directions

Pre-heat oven to 400°F. Gently scoop out the inside of the portabella mushroom using a spoon so it resembles a bowl. Reserve the scoop mixture for another dish. Mix eggs, tomatoes, green onions, fresh herbs, salt and pepper, cream and cheese. Place the portabella mushroom bowl side up on a baking sheet. Pour the egg mixture inside the scooped portabella, filling to the rim. Place in the oven and bake about 25-30 minutes.

Zucchini and Marjoram Quiche

June 12th, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

1¼ unbleached all purpose flour
½ teaspoon salt
½ cup (1 stick) butter, cut into ½ inch cubes
4 tablespoons (or more) ice water
6 eggs
2 small zucchinis, sliced thin
½ cup red onions, sliced thin
½ cup fresh marjoram leaves
Salt/pepper
1 cup half and half
¼ cup gruyere cheese, grated
¼ cup parmesan cheese, grated

Directions

For the crust

In a bowl combine flour and salt. Add butter. Using a wooden spoon and your hands, mix until coarse meal forms. Add 4 tablespoons ice water. Mix until dough comes together in moist clumps, adding more ice water if dough becomes too dry and won’t form into a ball. Gather dough into ball; flatten into disk. Wrap and chill at least one hour. Roll out and form crust and bake in a 350° preheated oven for about 25 minutes.

For the quiche

Mix eggs, cream, salt and pepper and fresh herbs. Blend well. Add cheese. Add the majority of the zucchini and onions saving a few pieces of each for the top. Pour batter into pie crust and place a few leftover zucchini and onions on top for aesthetics. Bake for 45 minutes at 350° or until golden brown on top and/or until a knife inserted in the center comes out clean.

Mushroom Herb Leek Puff Pastry Tartlets

February 3rd, 2011 § 0 comments § permalink

Makes 8

INGREDIENTS

1 package frozen puff pastry, thawed
3 tablespoons butter
1 small leek (white and light green only), cut into 2″ strips
2 cups mixed mushrooms, chopped or sliced (depending on mushroom)
1 teaspoon salt
1 teaspoon black pepper
¼ cup fresh thyme leaves
¼ cup crème fraiche
1 teaspoon lemon zest
¼ cup gruyere cheese
Salt and pepper

DIRECTIONS

Remove one sheet of puff pastry, and cut into 8 equal squares. Using a pairing knife, draw a small frame around each box to create a border (this area will puff and rise as a result of the division). Place on a baking sheet, and chill until ready to use.

In a large sauté pan over medium heat, add butter. Cook leeks and mushrooms, stirring constantly, 5 to 7 minutes. Add salt, pepper, thyme leaves, and continue to cook, 1 to 2 more minutes. Transfer mixture to a lined baking sheet, and let cool.

In a separate bowl, combine crème fraiche, lemon zest, and gruyere cheese, and season with salt and pepper.

Remove puff pastry from refrigerator, and spoon crème fraiche cheese mixture on inside square. Evenly arrange cooled mushrooms and leeks on top of that. Bake for 10 to 15 minutes or until golden and puffed. Serve warm or at room temperature.

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