Quiche is the best, am I right? The only problem with it is there are about 1,000 calories in one slice. It's rich and creamy and buttery and well...that about says it. It's definitely worth it as a splurge, but neither of us would want to eat it all that frequently. Well, we would. But we won't.
This recipe will help you get back on track to give while also delivering a breakfast reminiscent of the richest quiche. It's great! Served with a simple salad dressed with a light vinaigrette, it makes for the perfect meal any time of day.
Mushroom Tart
from Canyon Ranch Spa executive chef Scott Uehlein, Nourish
printer-friendly recipe
Ingredients:
For the crust:
1 c. unbleached all-purpose flour
1/4 tsp. salt
4 TBSP (1/2 stick) unsalted butter, cold and cut into pieces
4-6 TBSP water
For the filling:
olive oil cooking spray
2 large shallots, minced (about 1 c.)
1 lb. mushrooms, cleaned and thickly sliced (I used button and cremini)
4 large eggs
2 egg whites
3/4 c. nonfat or 1% milk
1/2 c. half and half
1 c. aged gouda, shredded
1/2 tsp. salt
1/2 tsp. freshly-ground black pepper
1/4 tsp. freshly-grated nutmeg
Directions:
1. Preheat oven to 350 degrees.
2. In a food processor, pulse flour, salt, and butter pieces until it resembles coarse sand. A few pea-sized pieces may remain. Stream in water, one TBSP at a time, until the dough mostly comes together. Pour dough out onto a floured surface and allow to rest five minutes.
3. Roll dough out until it is about 14 inches across. Fit into a ten-inch tart pan. Fill with pie weights or dry beans.
4. Bake for 12-15 minutes, or until crust just starts to brown. Remove weights or beans and allow to cool. Decrease oven temperature to 325 degrees.
5. Spray a large saute pan with cooking spray and place over medium heat. Saute shallots and mushrooms until shallots become transparent and mushrooms release their juices. Allow to cool slightly.
6. Meanwhile, whisk together eggs, egg whites, milk, half and half, gouda, salt, pepper, and nutmeg.
7. Once shallots and mushrooms have cooled a bit, pour into bottom of tart shell. Pour egg mixture over the top and shake slightly to distribute ingredients.
8. Place tart pan on a rimmed baking sheet to catch any spills and place in the oven. Bake for 30 minutes. The center should be set, but still jiggly.
9. Allow tart to cool for about five minutes. Cut into eight wedges and enjoy!
One year ago: lemon chicken soup with orzo
This recipe will help you get back on track to give while also delivering a breakfast reminiscent of the richest quiche. It's great! Served with a simple salad dressed with a light vinaigrette, it makes for the perfect meal any time of day.
Mushroom Tart
from Canyon Ranch Spa executive chef Scott Uehlein, Nourish
printer-friendly recipe
Ingredients:
For the crust:
1 c. unbleached all-purpose flour
1/4 tsp. salt
4 TBSP (1/2 stick) unsalted butter, cold and cut into pieces
4-6 TBSP water
For the filling:
olive oil cooking spray
2 large shallots, minced (about 1 c.)
1 lb. mushrooms, cleaned and thickly sliced (I used button and cremini)
4 large eggs
2 egg whites
3/4 c. nonfat or 1% milk
1/2 c. half and half
1 c. aged gouda, shredded
1/2 tsp. salt
1/2 tsp. freshly-ground black pepper
1/4 tsp. freshly-grated nutmeg
Directions:
1. Preheat oven to 350 degrees.
2. In a food processor, pulse flour, salt, and butter pieces until it resembles coarse sand. A few pea-sized pieces may remain. Stream in water, one TBSP at a time, until the dough mostly comes together. Pour dough out onto a floured surface and allow to rest five minutes.
3. Roll dough out until it is about 14 inches across. Fit into a ten-inch tart pan. Fill with pie weights or dry beans.
4. Bake for 12-15 minutes, or until crust just starts to brown. Remove weights or beans and allow to cool. Decrease oven temperature to 325 degrees.
5. Spray a large saute pan with cooking spray and place over medium heat. Saute shallots and mushrooms until shallots become transparent and mushrooms release their juices. Allow to cool slightly.
6. Meanwhile, whisk together eggs, egg whites, milk, half and half, gouda, salt, pepper, and nutmeg.
7. Once shallots and mushrooms have cooled a bit, pour into bottom of tart shell. Pour egg mixture over the top and shake slightly to distribute ingredients.
8. Place tart pan on a rimmed baking sheet to catch any spills and place in the oven. Bake for 30 minutes. The center should be set, but still jiggly.
9. Allow tart to cool for about five minutes. Cut into eight wedges and enjoy!
One year ago: lemon chicken soup with orzo