Mushroom and Sun-dried Tomato Quiche, Asparagus and Greens Salad

by Jennifer

The quiche serves 4 – 6;  the salad serves 4.

Mushroom and Sun-dried Tomato Quiche – adapted from the quiche recipe in the Moosewood Cookbook by Mollie Katzen

  • 1 single unbaked pie crust, store-bought or homemade (I used the Fool-Proof Pie Dough recipe)
  • 1 TBS unsalted butter
  • 8 oz. sliced white mushrooms
  • salt and freshly ground black pepper to taste
  • 1/2 cup chopped sun-dried tomatoes
  • 1 1/2 cups shredded Gouda cheese
  • 3 scallions, thinly sliced
  • 4 eggs
  • 1 1/2 cups skim milk
  • 3 TBS flour
  • 1/4 tsp dry mustard
  • Paprika for sprinkling

Preheat oven to 375 degrees.  Prepare a 9” or 10” pan with pie crust dough, crimping edges.

In a small bowl, cover the tomatoes with hot water and let sit until softened, about 15 minutes.  Drain and squeeze the tomatoes dry.

Heat butter in a skillet over medium heat;  cook mushrooms until

they’ve given off their liquid and are golden brown, about 10 – 15 minutes.  Season with salt and pepper to taste.

Whisk together the eggs, milk, flour and mustard.

Scatter cheese over the pie crust;

then scatter the mushrooms and tomatoes.

Sprinkle the scallions over the mushrooms and tomatoes.

Pour the egg mixture over everything,

then sprinkle generously with paprika.

Bake for 50 minutes or until puffed, golden, and the center is solid when the pan is jiggled.

Asparagus and Greens Salad

  • 1 lb. asparagus, trimmed, cut into 2” long pieces
  • 7 cups gourmet salad greens, washed and spun dry
  • 5 TBS extra-virgin olive oil
  • 3 TBS white wine vinegar
  • 1 TBS Dijon mustard
  • salt and freshly ground black pepper to taste

Bring a skillet filled halfway with salted water to a strong simmer;  add asparagus and simmer for 4 minutes.  Drain and rinse the asparagus with cool water;  set aside.

Whisk together the oil, vinegar, mustard, salt and pepper.

Place salad greens in a serving bowl;

add the asparagus, then the dressing, tossing well to combine.

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