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Saturday, September 01, 2007

quiche for the pastry averse

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Let's face it, my sordid history with pastry has been somewhat faithfully documented since the inception of this blog. I hate working with pastry. I love eating it. I hate how it deposits itself to my backside after I've eaten it. And so the circle continues.

But it's hard to ignore the sheer comfort appeal of a quiche-like tart. It's yummy, it's quick to put together and it is such a nice dinner to have every once in a while.

So when I came across this next recipe, I was actually quite thrilled, The original called for squishing together pillsbury breadsticks to make a crust, but what with the acquisition of my new kitchenaid, I wasn't going to allow that nasty little shortcut a place in my kitchen.

Why defer to pillsbury when you can force slave labour out of hubs? He had the fortune (misfortune?) to be working from home that day, so against his loud protestations, I kindly coerced him into using the majestic kitchen aid to put together some dough (using the KA pizza dough recipe). I used half for this recipe, and the other half is sitting in my fridge. I don't yet have plans for it, but I will.

This tart was really yummy, and I ended up eating it for three days straight, due to an unanticipated and rather elongated power failure that interfered with other dinner plans. Yummy.

Leek and Potato Tart with Aged CHeddar
stolen and modified from cooking light

time to eat

1/2 lb of pizza dough (use your favourite recipe, one that uses about 3.5 cups of flour, and you'll need half of can also cheat and use a premade dough)
Cooking spray
1 teaspoon vegetable oil
1 cup thinly sliced leek (about 1 large)
1/4 teaspoon black pepper
1 medium peeled baking potato, halved lengthwise and cut into 1/4-inch-thick slices (about 1 cup)
1 cup fat-free milk (I used 2% because hubs bought the milk again)
1/2 cup egg substitute (I used 2 time I would use three to up the egg/milk ratio)
1/3 cup (1 1/2 ounces) grated cheese (I used extra-old cheddar - very yummy!)
2 tablespoons grated fresh Parmesan cheese
1 tablespoon Dijon mustard

1. Preheat oven to 375°.

2. Spread dough into a 9" glass pie plate (take note that if you drop a pyrex pie plate on ceramic, it actually explodes into tiny little bits...seriously, not one chunk is left unscathed....)
my crust is kinda fat

3. Heat the oil in a large nonstick skillet over medium-high heat. Add the leek, pepper, and potato; sauté 4 minutes (I suggest sautéing a little bit longer, up to 10 minutes). Spread leek mixture into prepared crust.
potatoes and leeks

4. Place the milk, egg substitute, cheeses, and mustard in a blender, and process until smooth. Pour milk mixture over leek mixture.
pouring the egg/milk mixture onto the veggies

5. Bake at 375° for 40 minutes; let stand for 10 minutes. (Consider baking for a little longer - my potatoes were still not totally was still awesome, but could have been marginally awesomer). And yes, that is now a word.

Also, shock of all shocks, my tart popped right outta the pan after the requisite 10 minute waitin period.

potato cheddar tarte

Yield: 8 servings (serving size: 1 wedge)

CALORIES 195 (26% from fat); FAT 5.6g (sat 1.6g,mono 1g,poly 0.7g); PROTEIN 8.9g; CHOLESTEROL 8mg; CALCIUM 135mg; SODIUM 435mg; FIBER 1.1g; IRON 1.8mg; CARBOHYDRATE 26.4g

Yum. This would make a great brunch dish too. Thanks for reading! And as always, I live for your comments. :)


Annemarie said...

This looks so delicious! I've made a similar dish, though cased (top and bottom) in puff pastry, no eggs, and instead of potatoes, used zucchinni slices. So tasty! I can't wait to try this one.

fanny said...

Hmmm it looks super yummy!
And your pictures are beautiful.

Torie and Erik said...

Looks yummy, I'll have to give it a try.

In my laziness, I have actually made many a quiche without the crust. Who knew it could taste just as good without the pastry? Just grease the dish, and pour the filling straight in.

Jenny said...

Looks great!
I wonder how it would travel since I am about to go back into packing my lunches mode.

Little sausage said...

That looks delicious! I've been reading your blog for a while now (well, lurking is more accurate) and have finally decided to comment. Your pictures are fantastic. I only wish I had time to try all your recipes!

Jennifer said...

Wow. This looks great. I think we'll be having breakfast for dinner one night this week.

Anonymous said...

I made this last night to eat tonight, and it looks amazing.
I made an herb pizza crust (whole wheat and flax seed as well), and I roasted pepers, asparagus and mushrooms and added those at the bottom with the potatoes.. I cant wait to eat this!

Anonymous said...

I was just thinking how can I have quiche that is healthier without pastry and easy to make and here you go. Thank you so much for sharing your recipe. I'll try it with my white whole wheat pizza dough recipe and see how it turns out. :)

Yours looks absolutely delicious, BTW!

zchamu said...


Here's that other recipe site I was telling you about:

Kajal@aapplemint said...

Hey congrats on your kitchen aid... someday soon even i shall get one :) . the quiche looks fab ! And yeah - talk about all that pastry going to the back side :D

Helene said...

Looks wonderful! You're right it's good any time of the day!

Anonymous said...

I made this on the weekend (with zucchini added) and loooooooved it. I was sad to see the last leftover piece go. It would be nice with some ham or bacon added too (though we are also on a waist-shrinking plan over here so I skipped that idea this time!)

- Lannen from WB

Lor said...

I just made this but with store bought pie crust (Forgive me, we're in the midst of moving at the KA and pie plates are packed) and leftover mozz/parmesan that I had grated in the fridge. I wasn't sure I'd like potatoes and eggs together, but it was delicious!

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