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Leek, Asparagus,Chanterelle And Gruyere Mini Quiche For Fiesta Friday #59


Mini quiche

Mini quiche

I am not re-inventing the wheel here, quiche in all it’s forms with varied and myriad ingredients has been made over and over but no matter how many times you see, eat or make it’s always delicious. I decided to make individual quiche, no cutting just grab and go.

I like to blind bake my crust so it doesn’t get soggy, use half and half in the custard, I’m generous with the cheese and vegetables making this a substantial and satisfying meal. I used fresh asparagus, chanterelle mushrooms, a young leek, and some lovely gruyere. One of my favorite meals is a fresh salad with quiche and look at this salad that Margi@La petite casserole made.

Angie@The Novice Gardener and her cohosts this week Jhuls@The Not So Creative Cook and for the first time Mila@Milk And A Bun are ensuring that a good time is had by all, the drinks are flowing and the food is plentiful. Thank you all!!

Quiche With leek, asparagus, chanterelle, gruyere

Makes approximately 8 mini tarts(4 inch)

Recipe for double crust flaky pastry I used my go to Julia Child recipe

Approximately 1/2 lb gruyere grated

4 large or extra large eggs

1 1/2 cup half and half

asparagus (enough for 3 stalks on each quiche)

mushrooms (I used chanterelle) about 1 cup chopped

1 spring or young leek cut into rounds and cleaned thoroughly

pinch nutmeg

salt and pepper to taste

Blind baking your pie crust:

1. Press your pie dough into tart pans and refrigerate (I like to make the night before and refrigerate covered overnight. Preheat oven to 400 degree’s

2. Place parchment in each tart pan and add beans or pie weights

3. Bake for 15 minutes, remove parchment and pie weights and bake for another 15 minutes or until just lightly browned.

Making the quiche:

Place mushrooms and asparagus on baking sheet lined with parchment, brush with olive oil and bake at 375 for 15 minutes. Remove from oven to cool and keep the oven temp at 375 degrees.

Heat a tbs of butter in saute pan and saute the leeks after they have been cleaned and dried.

Grate the cheese and set aside.

Beat the eggs and half and half, salt, pepper and nutmeg.


Place some cheese at the bottom of each tart pan, add leek and mushroom filling to the top of each pan, pour enough egg custard to fill each, lay the asparagus on top and add a little more of the grated cheese. Bake for 20-25 minutes or until the egg is set.

Enjoy with a fresh salad.





Roasted Chanterelle’s, Baby Eggplant And Shallots

Ready to Roast

Ready to Roast

The other night I went to visit a very good friend of mine, her little pug had just had surgery and I wanted to visit and see how she was doing. When you go to the hospital to visit a sick friend you usually bring flowers, for this sweet little pug I brought a piece of pork tenderloin, she was happy with that.

While visiting they asked me if I would like some mushrooms and eggplant, they are friends with a Long Island Farmer and were given a windfall of delicious fresh chanterelle mushrooms and baby purple eggplant. Of course I said YES thank you!!

The mushrooms are beautiful and fresh and the eggplant is tiny, a couple of bites and you are done with it. I decided to oven roast, we all know oven roasting adds so much flavor to just about anything. So quickly cleaned the mushrooms removed the stems (kept them for stock) and eggplant, cut the little eggplant in half lengthwise, tossed in some olive oil, sprinkled on sea salt and generously peppered, added garlic cloves, shallots and some thyme sprigs. Baked in a 400 degree oven for 20  minutes stirring occasionally, remove from oven, cover with foil turn off the oven and put them back in, let sit for 15 minutes,  et voila!

I already have an idea of how I will use these lovely roasted beauties. Stay tuned!!



Mushroom Wellington With Port Wine Reduction And A Roulade

Happy New Year! I hope you all are doing well, staying healthy and weathering this pandemic. 2020 Has been a rough year, there is no glossing over that. My hopes and wishes for everyone is that 2021 will be a year of health and happiness and prosperity for you all. The holidays this year were different to say the least, most of the time was spent alone, well thank goodness I have Jenna Rose, she is always good company, even when she is sleeping which is most of the time. I baked cookies for friends and clients and Jenna and I delivered them, on Christmas Day a dear friend came over and I made dinner. She is vegetarian, I wanted to make something special and thought a Wellington would be nice so I researched and zeroed in on 4 recipes, I took bits and pieces from each, added my own touches and voila, a delicious mushroom Wellington. It may sound imposing but actually its quite simple, especially when you can buy amazing pre made puff pastry (Dufour’s). The filling can be made in advance and putting it all together before baking is a simple process. The port wine reduction is in my opinion what takes this over the top.

Dessert was a roulade, I used Erin Mcdowells recipe on Food52 and for the first time ever I had a beautiful roulade without any significant cracks. I saved her recipe for both chocolate and vanilla sponge, and both recipes are keepers. Its a simple non fussy dessert, chocolate sponge with a whipped cream filling served with a warm fudge sauce. I was on the fence about the dessert until Christmas morning, after deciding to give this a go I literally made it in the morning and served at dinner. Quick and easy!

Mushroom Wellington With Port Wine Reduction

Serves 6

Port Wine Reduction

1 shallot chopped

2 cloves garlic chopped

1 1/2 c good port wine

1 1/2 cup mushroom stock

1-2 sprig of fresh thyme

salt and pepper to taste

1 tbs butter

Chop shallot and garlic and saute in olive oil until soft and tender. Add the port and mushroom stock, season with sat and pepper and put the sprig of thyme in. Bring to a boil on high heat and then reduce to medium and continue to gently boil until it is reduced to about 1 cup of liquid, it should be thick and look like syrup. Pour through a sieve and save the shallot and garlic you will use that for the Wellington. I recommend making this the day before serving. When ready to serve add to a sauté pan and cook it reducing even more so that it is thick and yields a bit more than 1/2 cup, add the butter.

The Wellington

3 leeks, cleaned well and sliced ( only white and light green parts) save the rest for stock but clean it well, leeks are full of grit.

16 oz of assorted mushrooms, sliced. I used Baby Bella, cremini, oyster, chanterelle

1 packet of frozen spinach drained, all the liquid should be squeezed out.

2 oz cream cheese or soft goat cheese

1 heaping cup fresh bread crumbs

Reserved shallot and garlic from port wine reduction

6-8 tbs butter

1 sheet puff pastry

1 egg beaten with a splash or water or cream for egg wash

Put most of the butter in a heavy skillet and melt on medium high heat. Add the leaks and sautés until softened, add the mushrooms and continue to sauté until there is no liquid and the mushrooms are lightly browned. Remove to a bowl.

Add remaining butter and the breadcrumbs and toast until golden brown, add to the bowl with the leeks and mushrooms. Add the drained spinach, reserved shallot/garlic from reduction and cream cheese and mix until all ingredients are incorporated. Lay a long sheet of plastic wrap on your work surface and spoon the mixture onto it shaping into a log, Wrap it well and refrigerate at least an hour preferably overnight.

Putting it together

Preheat oven to 400 degrees. Roll out the chilled puff pastry, place the log on the short end with a 2 inch overhang. You should have enough pastry so that the ends can be turned in so the filling does not fall out. Brush the edges with the egg wash. Bring the 2 inch overhang up on the log and start rolling until the end. Place on parchment lined baking sheet seam side down. You can make shallow cross pattern on top being careful not to slice through all layers of the puff pastry or decorate with cut out leaves or whatever you like. Brush with egg wash and bake for about 45 minutes or until the Wellington is golden brown. Serve with the reduction.