Why hello! We’re back!
It has been an almost unprecedented length of time between blog posts–Caty, as semi-avid readers of the blog will know, has posted every once in a while about her concoctions in her dorm kitchenette, but the two of us have not blogged together since Christmastime. Half a year, nearly! This is due to the fact that geography has separated us for much of this semester– she’s been kicking butt at school in NYC and writing for NYU Spoon, while I was traversing Peru and volunteering at an orphanage. (I decided not to dedicate an entire post to Peruvian cuisine as it was not my favorite, but you all might be delightfully disgusted to know I sampled both alpaca and guinea pig meat while I was there, as well as some more appealing empanadas and tamales.)
However, we’re both back in our little town, and though we’ve been sad to end our years’ adventures I think it’s safe to say one of the upsides of summertime is going to be blogging more frequently and being able to enjoy each other’s company again. Summer is a beautiful time to cook; one of my favorite things to do this time of the year is pick over fruit and veggies at farmer’s markets and make something delightful to eat on the porch on a sunny late afternoon. So, rest assured we will be bringing you lots of treats to look at (and make, if you want!) in the upcoming months.
We kicked off our summer cooking a couple days ago with these scrumptious mini quiches. Quiche has been one of my favorite foods since I was little, partially since I am a sucker for anything with a pie-like crust, and these little guys were no disappointment. Quiche is wonderful because you can put really anything you like in it and it’ll still taste good. Most kinds of cheese and meat bits work great, as well as virtually any vegetable. We ended up making these with goat cheese and a small assortment of veggies (sundried tomatoes, swiss chard from the garden, and mushrooms) and they were delectable. The crust is buttery and couldn’t be easier to make; we used the same reliable 4-ingredient dough recipe we’ve been counting on for years now. It’s the perfect summer snack or meal and so easy and adaptable. Enjoy.
Mini Quiche Tartlets
1 recipe pie dough
2 tablespoons olive oil
1 bunch Swiss chard, stems and leaves divided, both chopped
1 clove garlic
¼ cup sundried tomatoes, minced
¼ cup mushrooms, sliced and sautéed if desired
1 cup milk
2 ounces goat cheese, divided
- Preheat oven to 350. Press pie dough into four greased mini tart/quiche pans, poke with a fork a couple of times, and cover with aluminum foil. Fill aluminum foil with pie weights or dried beans and bake for 10 minutes. Remove the aluminum foil/pie weights/beans and bake for another 5 minutes. Let cool completely.
- Meanwhile, prepare the chard. Heat olive oil in a skillet over medium heat and add chopped Swiss chard stems and a dash of salt. Cook until softened, about 5-7 minutes.
- Mince the garlic with another dash of salt. Add garlic and chard leaves to the skillet and cook another 5 minutes. Remove from heat and cool.
- In a medium bowl, beat eggs and milk with a wire whisk. Season with salt and pepper.
- After the crusts have cooled, divide 1 ounce of goat cheese between the four crusts, then add chard, tomatoes and mushrooms. Top with the remaining goat cheese. Pour the egg mixture on top of vegetables.
- Bake the quiches at 350 for 20-25 minutes, or until set.