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Pork, Chard and Mushroom Quiche
Tomato Salad
Menu Plan for the week of August 23, 2013: Day 3 Recipes
Pork, Chard and Mushroom Quiche
Tomato Salad
Cooking time: 60 minutes for menu 30 minute break Cooking schedule: see below for instructions
Use leftover, sliced pork for this. We'll use more goat cheese next week - it's noted on the Shopping List. You can make the rice earlier in the day. If you have Tomato Salad left - just serve it every night 'till gone.
Pork, Chard and Mushroom Quiche Preparation and cooking time: 60 minutesThe chard is quickly sautéed, mainly to help it fit into the quiche dish. You can use sautéed chicken breasts, leftover pork; chevre or Brie. This is a very flexible recipe.
1/2 cup quick-cooking brown rice substitute Basmati
1 cup (8oz, 240ml) chicken stock
1 egg
1/4 cup (1oz, 30gr) shredded cheese, any flavor it helps to bind the crust
8oz (240gr) sliced pork
7oz (210gr) chard
4oz (120gr) mushrooms
4oz (120gr) goat cheese or other strong, soft cheese
1 tsp oregano
2 tsp olive oil, plus a bit for the dish
3 eggs
1 cup (8oz, 240ml) milk
The Crust: Cook rice in stock according to package instructions. When done, spread out on a plate for 5 minutes to allow to cool a bit.
Lightly oil a 10" (25 cm) pie or quiche plate. Lightly whisk 1 egg. Add 1/4 cup shredded cheese and the cooked rice. Mix well. Pat into the quiche plate, working it up the sides as best you can. Bake in 400F (200C) oven for 8 minutes. Remove.
The Filling: Wash the chard and trim any bad bits. Stack the leaves together and fold over, the long way. Slice into thin strips, using both leaves and stems.
Heat oil in a large skillet. Add the chard to the skillet and sauté until wilted and tender, about 7 minutes. Remove from heat.
Clean and slice mushrooms. Slice cheese 1/4" thick. Slice pork. Whisk eggs and milk together.
To assemble: Lay the mushrooms on the crust, Top with the sliced pork, the cheese and the chard. Sprinkle with oregano. Pour the egg mixture over all and bake for 30 - 40 minutes, until center has set. Remove and let rest 5 minutes. Slice and serve.
Note: When baking quiches or tarts, I put the dish on a sturdy baking tray, before pouring in the egg mixture, for easier handling. The dish can get very full.
Tomato Garlic Salad Preparation and cooking time: 10 minutesI prefer to make this with cherry or grape tomatoes (from my garden) but any, fresh, vine-ripened tomato will work. I make it on Sunday, we have some every night and I just add more tomatoes to it all week as they ripen, - starting fresh whenever we finish it all...
1/2 cup (3oz, 90gr) red cherry tomatoes
1/3 cup (2oz, 60gr) yellow cherry tomatoes - or any variation
1 tbs fresh basil, snipped
1 tbs fresh chives, snipped
3 cloves garlic
2 tbs salad olive oil
1/4 - 1/2 tsp salt - sea salt if you have it.
Finely mince garlic. Put garlic and oil in a small serving bowl and let rest while you deal with the tomatoes. Cut tomatoes in half (that was tough). Snip herbs. Add both to garlic oil and sprinkle with salt. Stir gently. This is good today, better tomorrow.
Cooking Schedule:
60 minutes for menu |
Mince garlic, combine with oil in small bowl |
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