Mollie Katzen Quiche Food

MACEDONIAN SALAD

Macedonian Salad image

Small cubes of roasted eggplant, marinated with fresh vegetables in a lemony, herby vinaigrette

Provided by Food Network

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 large eggplant (about 9 inches long)--or its approximate equivalent in medium or small eggplants--peeled or not, and cut into 1-inch cubes, or even smaller
a little oil for the baking tray
4 tablespoons olive oil
2 tablespoons red wine vinegar
1 medium clove garlic, minced
1/2 teaspoon salt (more, to taste)
Freshly ground black pepper
1/2 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon marjoram or oregno
1 tablespoon fresh lemon juice
1/4 cup (packed) finely minced parsley
2 small scallions, very finely minced
1/2 medium red bell pepper, minced
1/2 medium green bell pepper, minced
1 medium tomato, diced
Olives (Greek, oil-cured, or Nicoise)
Yogurt
Crumbled Feta cheese

Steps:

1) Preheat oven to 375 degrees F. Spread the eggplant cubes onto a lightly oiled baking tray, and roast in the oven about 15 minutes, or until tender enough so a fork can slide in easily. Remove from oven.
2) Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl. Add the still-warm eggplant and stir. Cover, and let sit for at least 2 hours. (At this stage, it will keep in the refrigerator for several days.)
3) Add the remaining vegetables within an hour or two of serving. Serve garnished with olives and yogurt or crumbled feta cheese.

CRUNCHY NUT PIE PASTRY

Crunchy Nut Pie Pastry image

Savory and crunchy and super nutritious, this crust is a great base for Russian Carrot Tart, spinach quiche, butternut squash and leek tart, and other vegetable or cheese tarts. The recipe is from The Enchanted Broccoli Forest by Mollie Katzen.

Provided by fluffernutter

Categories Savory Pies

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup minced nuts (pecans, walnuts,and almonds work well)
1 dash salt
1 1/4 cups unbleached flour (or a combination of white and whole wheat)
4 tablespoons cold butter, cut into bits
3 -5 tablespoons ice water

Steps:

Combine the nuts, salt and flour in a medium bowl or in a food processor fitted with the metal blade. Cut in the butter with a pastry blender. Drizzle in water and mix until dough holds a ball.
St dough on a sheet of plastic wrap or waxed paper. Top with another sheet and roll into a circle. Fit into pie plate and fill.

Nutrition Facts : Calories 230.5, Fat 13.8, SaturatedFat 5.7, Cholesterol 20.4, Sodium 157.4, Carbohydrate 22.8, Fiber 1.7, Sugar 0.6, Protein 4.8

MOOSEWOOD SWISS CHEESE AND MUSHROOM QUICHE

Moosewood Swiss Cheese and Mushroom Quiche image

So, I'm kind of a picky eater and while I like a lot of spices and cusines, there are quite a few basic ingredients out there I can't stand, three being: swiss cheese, mushrooms and...egg. So why in the world would I post this recipe? Only because it completely knocked my socks off! Somehow when you combine all those yucky ingredients in this magical way it turns into the most delicious brunch...or lunch...or dinner ever! Enjoy!

Provided by sofie-a-toast

Categories Savory Pies

Time 55m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 (9 inch) pie crusts
1 1/2 cups grated swiss cheese
1 medium onion, chopped
1 tablespoon butter
1/4 lb sliced mushrooms
salt and pepper
thyme
paprika
4 eggs
1 1/2 cups milk
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon mustard powder

Steps:

Cover bottom of crust with swiss cheese.
In a frying pan, melt butter and saute onions until soft and translucent.
Add mushrooms, a dash or two of thyme and salt and pepper to taste and saute for 5 more minutes or until cooked through.
Spoon veggies over cheese in pie crust.
In a medium bowl, beat all of the custard ingredients together until thoroughly mixed.
Pour custard over mushroom layer until pie is full (there might be some left over).
Sprinkle paprika over the top and cook in a 375* oven for 40-45 minutes.

Nutrition Facts : Calories 576.1, Fat 37.4, SaturatedFat 16.4, Cholesterol 243.7, Sodium 600.7, Carbohydrate 35.3, Fiber 2.6, Sugar 2.5, Protein 24.8

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