At one time, the typical North American pantry included a single cannister of flour. Today, supermarkets stock a host of milled options, reflecting increased consumer demand for diversity in the baking aisle. Whether you are exploring health trends, culinary interests or ethnic cuisines, when it comes to flour, there are more choices than ever.
I chose a mixture of rye and all purpose for my crust today because I think rye pairs well with these quiche ingredients. Rye flour is almost malty and sweet in flavor with hints of molasses. Rye also has the benefit of being lower in gluten than wheat flour, which means the dough can be handled longer before becoming tough as compared to traditional pastry. Rye pastry, besides being flavorsome and flaky, is great paired with both sweet and savory fillings.
One of the things I find most fascinating about working with food, is that even if you’ve been doing it for a long time, there’s always something new to try, or a new way to try something you’ve already perfected. Food is amazing!
Leek & Mushroom quiche w/ Rye Crust
In a small bowl, whisk together flours & salt. Using your fingertips, rub in butter until coarse meal forms & small lumps remain. Slowly sprinkle dough with cold water, 1 Tbsp at a time, quickly stirring with a fork or your fingers until the dough becomes sticky & begins to clump together.
Form dough into a disk & wrap in plastic wrap; refrigerate for at least one hour. Once chilled, roll out dough on a lightly floured surface. Carefully transfer the dough to a quiche pan & neaten edges.
To avoid a soggy quiche crust, prebake the crust on 400 F. Using a fork, lightly prick the bottom of the crust. Take a sheet of aluminum foil & layer it on top of the pie crust, gently nudging it down so its snug on the bottom & the sides. Fill the foil covered crust with pie weights to hold it in place. Bake 10-15 minutes. Remove from oven & remove pie weights & foil.
Cook rice; set aside. In a skillet, brown ground turkey. Transfer to a plate & set aside.
Wash & trim leeks well. Dry with paper towel & slice thinly. In the skillet, heat oil & butter combo. Add the leeks & a pinch of salt. Cook, stirring, until they begin to soften, about 5 minutes. Add garlic & mushrooms & saute until browned.
Preheat oven to 350 F. In a bowl, whisk together eggs, milk & seasonings. Grate cheese.
Place cooked ground turkey on bottom of crust. Top with cooked rice & a small bit of the cheese. Next add the leek/mushroom mixture. Sprinkle the remaining cheese on top. Carefully pour egg/milk mixture over the entire quiche.
Bake for 30 minutes or until set & just beginning to brown on top. Remove from oven & allow to sit for at least 15 minutes before serving.
- I divided my pastry & made 2 individual quiches instead of one 9-inch size. Just a matter of personal preference.
A tian itself, is a no-frills round earthenware dish that goes from the oven to the table. Its usually filled with layered, overlapping vegetables and sometimes a sauce, baked in the oven and served as a main or side dish.
The classic vessel is a truncated cone, flattened at the base and flaring outward to a wide rim. It is traditionally glazed on the inside but is unglazed on the outside.
As far as the ingredients go, tian and ratatouille generally share a lot of similarities. Both use some combination of vegetables such as squash, potatoes, onions and tomatoes, etc. The difference between the two is largely found in how they are prepared and cooked. With tians, thinly sliced vegetables are aesthetically arranged in a casserole baking dish. Ratatouille, on the other hand, usually involves cooking cubed or thinly sliced vegetables in olive oil until they create a hearty stew.
If your a vegetable lover, this recipe will work for you. We rounded it out with some nice chicken/turkey sausage but I’m sure just adding a loaf of French bread would be just great.
French Tian w/ Chicken & Turkey Sausage
Preheat oven to 375 F. Coat a baking dish with olive oil spray.
In a large skillet, heat 1 Tbsp olive oil over medium heat. Sauté onions until translucent, about 8 minutes. Add garlic & cook for another 60 seconds. Spread onion mixture on the bottom of the greased baking dish.
Slice potatoes, zucchini, squash & tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with salt, pepper & dried thyme to taste. Drizzle the last Tbsp of olive oil over the top.
Cover the dish with foil paper & bake for 35 minutes, or until the potatoes are tender. Uncover & sprinkle the parmesan cheese on top & bake another 25-30 minutes or until browned.
Persimmons are a wonderful fruit, typically available in Canada from October to January. Their exquisite, delicate texture & flavor is hard to describe. They have sometimes been compared to that of a peach or a mango.
Fuyus are about the size and shape of a medium tomato, somewhat squat. Their color ranges from deep reddish orange to a vivid golden orange hue with a flower-like top or stem.
Many people prefer to eat persimmons fresh but they are a wonderful addition to many recipes. At breakfast try adding them to smoothies, as a topping for yogurt or granola or as a filling for crepes. The sweet tenderness of persimmons also works well in salads and as a compliment to various meat dishes.
Today we are having persimmon with our chicken. I just can’t resist using them when they are available.
Persimmon Chicken Thighs
Season chicken thighs with salt & pepper. In a large skillet, heat 1 Tbsp coconut oil & sear the chicken thighs for 3 minutes on each side. Remove thighs from pan & set aside.
Add the rest of the coconut oil & the onions. Sauté the onions for 2 minutes; add ginger, garlic, persimmons, rosemary, thyme & a little more salt & pepper. Sauté for another 3-4 minutes.
Add the chicken broth & bring to a simmer, stirring well, making sure to scrape any pieces off the bottom of pan. Add chicken thighs back to the persimmon mixture, cover & cook for another 12-15 minutes or until the chicken is no longer pink in the middle.