quiche

Swiss Chard and Saffron Tart Recipe

By Joanne Bruno | December 3, 2012

Swiss Chard and Saffron Tart

I love the idea of savory tarts, but we’re reaching that point in the holiday season when I am utterly weary of cutting butter into flour and chilling for two hours, only to then fail to roll out a pie crust that doesn’t look like a patchwork quilt. Plus, I’m getting enough saturated fat at dessert…I don’t really need it for lunch and dinner, too.

This week, I discovered yeasted tart dough and my whole worldview shifted. Not only is it easy to throw together, but there is nary a tablespoon of butter in sight making it figure-friendly. While not quite as flaky as as a butter-based crust, it is a bit heartier, which pairs perfectly with this saffron-infused swiss chard filling. Now you truly can have your “pie” and eat it too.

Joanne Bruno is a food writer and third year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well With Others

Serves 6, adapted from The Greens Cookbook

Recipes

Mushroom and Asparagus Quiche Recipe

By MarcusSamuelsson.com | April 24, 2012

Photo: Paul Goyette

Photo: Paul Goyette

We can’t seem to stop admiring the great spring vegetable that is the asparagus! Its crisp and light flavors scream spring and with of their nutritional benefits, we can’t help but feature them yet again in this quick dinner solution for your Meatless Monday.

Although the quiche has been traditionally associated with French cuisine, it actually originated in Germany. The original quiche, the quiche lorraine, was an open pie that had egg and cream custard with bits of bacon. Over time, it has developed into a delicacy that has been widely adapted. Many variants of the quiche have incorporated different vegetables, and this mushroom and asparagus quiche is a perfect example.

The warmth and earthiness of the mushrooms give an extra hint of comfort to this dish. Feel free to use your favorite mushrooms in this recipe. The use of the dinner roll dough ensures this quiche a quick option for your Monday night dinner search.

Photo: Paul Goyette


Recipes

Pesto, Goat Cheese and Tomato Quiche Recipe

By Emma Haberman | March 27, 2012

quiche

Photo: Emma Haberman

I know I’m antsy for summer when all I can think about are tomatoes. Tomatoes are the quintessential symbol of summer – sweet, red, juicy, the perfect addition to practically any dish. Though I’m fortunate to live in New York where most fruits and vegetables are accessible even out of season, there’s nothing like a summer tomato fresh from the vine.

Raw tomatoes may be out of the question for the next few months, but that doesn’t mean you can’t cook with them. Cooking tomatoes can help bring out their natural sweetness, even in the off-season; well-roasted tomatoes caramelize and develop a new unique flavor. In this quiche, tomatoes add freshness to a tart and tangy goat cheese and pesto base. If you have a few eggs on hand, quiche is a quick and easy way to use leftover vegetables. It also keeps well and makes an excellent next day lunch. Read More

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Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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