It was a Smitten Kitchen-inspired bonanza on Sunday when I baked a Leek and Swiss Chard Tart in a slightly modified Foolproof Pie Dough crust. The recipes, which came from Bon Apetitit and Cooks Illustrated respectively, were both featured on Smitten Kitchen and make a delicious pairing. I omitted the sugar and added some whole wheat flour to the crust (and next time I’d use way less fat – it’s SO rich). And I just used 5 whole eggs instead of separating out a couple yolks in the quiche. But I highly recommend the general concept. This was a great way to use up a lot of my extra chard and taste the first leeks from my garden.
Mmmm! That looks delicious! Did you have some left over for breakfast?
I have to admit that when I make quiche, I almost always use a frozen pie shell or frozen pastry. But I basically just have a base recipe of 2 eggs, 1 cup cream, salt, pepper and nutmeg to which I can add whatever I have sitting around that needs to be used up and seems to work together. Quiche is remarkably adaptable that way.
That looks really delicious! Also, I’ve been cooking a ton of SmittenKitchen stuff lately – it’s she’s read my mind. Whenever I’m searching for a recipe I inevitably come across one of hers that just looks fabulous.