Thursday, August 17, 2017

It's the Time of the Season for Tomato Quiche

Newspaper clippings, I have a few. I enjoy reading the Wall Street Journal for its Slow Food Fast column and saved this quiche recipe by Chef Edouard Jordan of Salare restaurant. His story growing up is particularly interesting, of his working Mom and how she quickly made dinner. Perhaps she inspired him to be a chef?

Although it is for spring, one could adapt the recipe with any vegetables. I used tomatoes, since they are in abundance at this time. Cherry tomatoes, to be exact. I sautéed them as per the recipe, and used a store-bought crust, but could make the crust next time.

The sautéeing emphasizes the tomatoes' sweetness. Picture not available! The cheddar cheese with the tomatoes evokes a cheese and tomato pie, and the base is a lovely custard. Try it for a simple, delicious meal!

Spring Quiche with Mushrooms and Asparagus
by Edouardo Jordan
Total Time: 35 Minutes Serves: 4
  • 3 tablespoons olive oil
  • 1 cup morels or any spring mushrooms, and cut into bite-size pieces
  • Salt and freshly ground black pepper
  • ¼ cup sliced yellow onions
  • ½ cup chopped asparagus
  • ¾ cup shredded sharp cheddar
  • ⅓ cup cream
  • ⅓ cup milk
  • 3 eggs
  • 1 (9-inch) prebaked pie shell
1. Preheat oven to 375 degrees. Warm 2 tablespoons oil in a medium sauté pan over medium-high heat. Add mushrooms and cook until they release liquid and sear, about 3 minutes. Season with salt and stir in onions and asparagus. Sauté until onions soften and asparagus is bright green, about 3 minutes. Season to taste with salt.
2. Scatter half the cheese across bottom of pie crust. In a medium bowl, beat together cream, milk, eggs and a generous pinch each of salt and pepper. Pour sautéed vegetables over cheese and top with egg mixture and remaining cheese. Bake quiche until base sets and browns slightly at edges, about 20 minutes. Before slicing, let quiche cool 5 minutes.