Life, style & food in the District
I know what you’re thinking: It does not sound like these two foods pair together.
And by golly, you’re correct!
These two items are not meant to be served together. Rather, this post was inspired by how I spent my Mother’s Day weekend – One item was on the brunch menu I prepared for my family and the second was part of the gift I made for my mother. But both recipes are too good to not share, so here you go!
First, it must be noted: This quiche is really tasty, if I do say so myself. But I also need to admit that I totally cheated on the crust (yes sir, that crust is straight out of the Whole Foods freezer aisle). In my defense, I had a hellish week and there was no way I was going to make a crust from scratch in addition to all of the other preparation/cleaning/attempt to make the early morning yoga class to save my sanity that my Mother’s Day brunch required.
I call this dish a “Swiss Quiche” because I made this savory little pie with Swiss cheese and Swiss chard (get it?), along with mushrooms, onions, white wine and other delicious goodies.
The heirloom salsa was inspired by my garden/food theme of the Mother’s Day gift this year. (Yes, I do themes for gifts sometimes – I know I am insane and am slowing starting to realize why I have no free time…) It requires nothing more than shopping and chopping, and is definitely a recipe I plan on repeating this summer… with margaritas… and chips – mounds of chips – served by the pool.
So make, eat, enjoy and repeat – Love you all!
5 large eggs
¾ cup milk (traditionally you should use heavy cream – but I used skim and it was just fine – you could even use soy!)
1 onion, chopped
1 bunch Swiss chard, ribbed and chopped
8 ounces of sliced white mushrooms
2 large cloves of garlic, chopped
¼ lb Swiss cheese, thinly sliced or grated
2 tbsp salted butter
2 nine-inch pie shells
Extra virgin olive oil
On medium-high heat, sauté the onion in about 1 tablespoon of extra virgin olive oil and 2 tablespoons of salted butter for roughly 5 minutes. Add in the mushrooms and continue to sauté for an additional 4-5 minutes; salt and pepper to taste. Throw in the chopped garlic and add some white wine to the pan (go around the pan twice!) until the liquid reduces and thickens some. Once the liquid reduces, add in the Swiss chard and cook until just wilted (roughly 3 minutes). Take the pan off the heat and set-aside to let it cool slightly.
In the meantime, whisk together the eggs, the cheese, the milk and a pinch of salt and pepper. When the pan mixture cools, add to the egg mixture – Whisk together and divide evenly among the two piecrusts.
Bake in a 350-degree oven for about an hour, or until an inserted knife comes out clean. Enjoy!
Fresh Heirloom Tomato Salsa
4 large red tomatoes, chopped into small pieces
3 medium heirloom tomatoes (I went for color and grabbed a yellow, a purple and a green tomato)
1 white onion, finely chopped
2 cloves of garlic, minced
1 jalapeno, minced
1 bunch of cilantro, chopped
Juice of 1 lime
Coarse salt (to taste)
1 tbsp extra virgin olive oil
Combine all of the ingredients together and serve with chips or on top of fish, tofu or tacos!