Swiss Chard, Mushroom, and White Cheddar Quiche

November 4, 2010

Martha has this recipe in November Living as a breakfast idea, but I like to serve quiche for dinner with a salad. I was excited about this because Swiss chard and mushrooms are high up on my list.

I started with a store bought pie crust (sorry Martha) and cut the recipe in half to make it in a pie pan instead of on a baking sheet as the recipe says. Here are the proportions I used:
1 1/2 tbsp butter
1/2 lb baby bella mushrooms, sliced
1 garlic clove, minced
6 oz Swiss chard, stems removed washed and coarsely chopped
5 eggs
1 1/2 cups half and half
1 1/4 cups shredded white cheddar

I baked my pie crust ahead, but wish I hadn’t since it got too brown, so I would say skip that. Melt half the butter in a skillet and cook mushrooms until tender about 8 minutes. Season with salt and pepper and remove. Then add the rest of the butter and cook the garlic about 1 minute. Add chard and salt and pepper. Cook covered, stirring occasionally, for 6 minutes. Raise the heat and cook off the liquid. Mix with mushrooms. Whisk eggs and half and half with salt. Sprinkle half the cheese on the bottom of the pie crust, then top with the vegetables and the rest of the cheese. Pour egg mixture over it. Bake for 35-40 minutes. Let stand for 15 minutes before serving.

The result? Blech!!! Horrible. There’s too much half and half in this. It was practically white inside and tasted like flavorless cottage cheese. I did not care for it at all. I picked the veggies out and ate those and crust. The leftovers went in the trash. Really, really bad.

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Mushroom Cloud

November 17, 2008

On Friday, Nov 14, Martha made mushroom prints with Seal. Wow! I thought they were amazing and was excited to do with it with mini-Martha. I even thought we might be able to frame them and give them as a gift.

First stop¬† – the store. I bought two pieces of 12×12 cardstock for 50 cents each at Joanns. They had never heard of spray fixative and acted like I was a lunatic (don’t you hate that? Are they there to serve the customer or what?). I found that at Michael’s for $6.49. Then off to the grocery store where we bought portabellas for $2.07 and shitakes for 67 cents.

We came home and removed the stems.  Mini-Martha placed the mushrooms on the papers. We covered them with bowls for 24 hours.

Number 1

Number 1

Number 2

Number 2

The result? NOTHING. One portabella made a little bit of a mark. One shitake left a white mark. That’s it. Total dud.

Now, Martha probably had her mushrooms brought in that day from her own private mushroom patch, so I wonder if this craft depends on having absolutely fresh mushrooms. If so, it would have been nice to be told that (no idea how one would find those in November when there are no farmers markets open here in upstate NY). I’m really, really disappointed in this and so is mini-Martha. Thumbs down, Martha.

The other thing I have to say is Martha said you should save the mushrooms and eat them after the craft. Mine had started to mold! Yuck!

Number 1 completed

Number 1 completed

Number 2 completed

Number 2 completed


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