Barbara Bushs Mushroom Quiche Food

SWISS CHARD, MUSHROOM, AND WHITE-CHEDDAR QUICHE

Steps:

• Make the crust: Pulse butter, flour, and 1 teaspoon salt in a food processor until it resembles coarse meal with some large pieces. Whisk together egg, yolk, and water. Pulse flour mixture, drizzling with egg mixture, until dough forms. Turn out dough onto plastic wrap; shape into a rectangle, and wrap. Refrigerate until firm, at least 1 hour.
• Roll out dough to a 14-by-21-inch rectangle on a lightly floured surface. Refrigerate until firm, about 15 minutes. Coat a rimmed baking sheet with cooking spray. Fit dough into sheet. Fold excess under, and pinch to form a crust that comes 1/2 inch above rim. Freeze until firm, about 30 minutes.
• Preheat oven to 375 degrees, with 1 rack in middle position and 1 rack in the lower third. Line dough with parchment, pressing flush and leaving a 2-inch overhang on all sides. Top with dried beans or pie weights. Fold parchment over crust edges. Bake on lower rack, rotating halfway through, for 40 minutes. Remove beans and parchment. Bake until golden brown and crisp, 15 to 17 minutes more. Let cool slightly on a wire rack.
• Reduce oven temperature to 325 degrees. Make the filling: Heat 2 tablespoons butter in a large skillet over high heat. Cook mushrooms until tender, about 8 minutes (adjust heat if needed). Season with 1/2 teaspoon salt and some pepper; transfer to a bowl.
• Let skillet cool. Add remaining tablespoon butter. Cook garlic over low heat, stirring often, until fragrant, about 1 minute. Stir in chard; season with 1/2 teaspoon salt and some pepper. Cook, covered, stirring occasionally, until tender, about 6 minutes. Raise heat to high. Cook until liquid evaporates. Toss chard with mushrooms. Let cool slightly.
• Whisk eggs with half-and-half and 2 teaspoons salt in a bowl. Sprinkle 1 1/4 cups cheese onto tart crust. Spread mushroom-chard mixture over top. Sprinkle with remaining 1 1/4 cups cheese. Slowly and evenly pour custard over cheese and vegetables. (It should come no higher than 1/4 inch from the top of crust; discard extra.) Bake on middle rack, rotating halfway through, until custard is just set, 35 to 45 minutes. Let stand on a wire rack for 15 minutes. Cut into squares. Serve immediately.

BARBARA BUSH'S MUSHROOM QUICHE

Steps:

• Position rack in lower 1/3 of oven and preheat to 375 degrees.
• Melt butter in large skillet over medium-high heat.
• Saute the mushrooms, onions, garlic, and shallots together.
• Stir in seasonings and cook 2 minutes until liquid is evaporated.
• Let cool 5 minutes.
• In a medium bowl combine eggs with milk or cream and beat well.
• Stir in mushroom mixture and pour into pie crust.
• Bake until filling is puffed, set and starting to brown—about 35 to 45 minutes.

PAELLA OF SANTA BARBARA

Steps:

• Roast or grill bell pepper. Peel, seed, julienne and reserve for garnish. Cut lemon wedges and reserve as well. Chop tomatoes, mushrooms and the other vegetables we found at the market. Saute in the olive oil and allow to cook until liquid evaporates. Cut the chorizo into 1-inch rings and saute for 5 minutes (separately). Add chorizo to the vegetables in your paella pan. Add rice, saffron, almonds, herbs, salt and pepper. Top with stock. Stir well and bring to a boil. Cover and allow to simmer 12 to 15 minutes. In the meantime, clean your seafood. Then at 15 minutes, add seafood and cover. Allow to cook 6 to 8 minutes longer. Serve immediately, garnishing with the bell pepper strips and lemon wedges.