Sundried Tomato Quiches with Spinach and Goat Cheese
This is one of many versions of quiches I made at my restaurant. Doing them as minis allowed me to have different types and they were crustless, so it made them gluten-free.
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4 eggs
¼ cup milk
4 ounces chopped spinach
2 scallions, finely chopped
6 halves of sundried tomatoes, minced
1/4 cup goat cheese, crumbled
1/4 teaspoon salt
1/4 teaspoon white pepper
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1. Preheat oven to 350 degrees.
2. Grease the cups of a muffin tin.
3. Whisk, eggs, and milk.
4. Fold in all other ingredients.
5. Using a 1/3 cup measure, scoop egg mixture into muffin tin cups.
6. Place the pan in preheated oven and bake for 25 minutes.
tea leaves from 2 servings of Pu-erh tea, finely chopped
1. Preheat the oven to 350°F.
2. Have a 9×9-inch square tart pan with removable bottom ready, placed on a baking sheet so that you can easily transfer to and from the oven.
3. In a medium bowl mix the crust ingredients until the butter has evenly coated all the crumbs.
4. Pour the crust mixture into the tart pan, and press it out firmly and evenly all over the base and up the sides of the pan.
5. Bake the crust for about 10 minutes.
6. Remove the pan from the oven and set it on a wire rack to cool.
7. Begin by simmering the cream in a small saucepan with the tea steeping for about 10 minutes over medium-low heat.
8. Remove the pan from the stove, but leave the tea steeping and while you work on the chocolate.
9. In a large microwave-safe bowl, melt the chocolate with the butter in the microwave on power level 5, microwaving for 1 minute at a time, then stirring, and repeating, until it is all melted and smooth.
10. Remove the tea steeping from the cream and add the cinnamon and tea-steeped hot cream to the chocolate mixture and stir until it is smooth.
11. Add the vanilla, almond extract, and salt.
12. Let the chocolate ganache you’ve just made sit on the counter, for an hour or so, to cool and set just enough that it is still pourable, but not super liquid.
13. Transfer the ganache to the tart shell using a rubber spatula, being sure to not get chocolate on the edges, and also to not disturb the delicate edges of the crust.
14. Let cool completely, cover, and refrigerate until the filling is set, about 4 hours and up to 8 hours before proceeding with the recipe.
15. In the bowl of an electric mixer fitted with the paddle attachment, whip the mascarpone, cream, sugar, cinnamon, and tea leaves on low, to combine, then on medium-high, until the mixture is thick and holds firm peaks.
16. Don’t overbeat, or you’ll make butter.
17. With an offset spatula, spread the topping over the set tart, leaving pretty swirls and peaks of cream.
18. Don’t worry if a little ganache is peaking through the cream.
If you want to make this vegan just replace the butter with olive oil.
4 large red onions with peel
2 tablespoons olive oil
¼ cup butter
½ teaspoon cinnamon
1/2 teaspoon of cumin
3 tablespoons couscous
1 ¼ cup of vegetable broth
2 tablespoons chopped dried apricots
1 tablespoon raisins
2 tablespoons toasted pine nuts
1 tablespoon chopped parsley
salt and pepper
1. Heat oven to 400 ° F.
2. Horizontally cut the onions cap (and set aside).
3. Slightly trim the bottom so that the onions are securely in the pan.
4. Place the onions in a baking dish, add a glass of water and sprinkle the onions olive oil.
5. Cover the onions with their caps and bake for about 1 hour.
6. Then remove the cap, to cool the onions and with a teaspoon to empty the central part.
7. Chop the pulp extracted.
8. Heat 2 tablespoons of olive oil and 2 tablespoons butter in a pan, fry for a few minutes the chopped pulp of onions with cinnamon, cumin, and couscous.
9. Once the couscous begins to brown, add ½ cup of broth and season with salt and pepper.
10. Remove from heat, let stand the couscous for 5 minutes and then add the apricots, raisins, pine nuts, and parsley.
11. Stuff the onions with the mixture of couscous, cover with the cap and add the remaining broth and butter.
12. Bake for 25 minutes.
13. If darken too much, cover with aluminum foil or a lid.
I do prefer fresh corn for this recipe, but when it is winter it is impossible to get good fresh corn in Wisconsin, so frozen is the next best option. I also use evaporated milk to get a great mouth feel without the calories. Enjoy!
2 tablespoons butter
1 cup onions, chopped
2 to 3 red potatoes, chopped
1 large carrot, chopped
½ cup celery, chopped
1 sweet red bell pepper, minced
4 cups fresh or frozen sweet corn
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried basil
1 to 1 ½ cups veggie stock
1 cup evaporated milk
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1. In a medium, soup kettle begin cooking the onions, potatoes, and carrot in the butter over medium-low heat for 10 to 15 minutes, stirring constantly.
2. Add celery and keep cooking for 5 to 10 minutes.
3. Add peppers, corn and seasonings.
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4. Stir well and cover.
5. Reduce heat, letting it cook for 5 to 10 minutes.
6. Add broth and puree about half of the soup in a food processor.
7. Add the milk and heat until warm, about 5-10 minutes.
