I was so lazy this week. Looking to add a little more roughage to my diet, I piled a whole head of barely chopped kale into a pie dish, submerged it with custard, and threw it in the oven.
I suspected it would be good. I make crustless quiche nearly once a week, always with uncooked greens, always with fresh thyme, always with crème fraîche, always following the Tartine recipe . But I worried a bit about the quantity of greens this time. It was a little absurd.
The result, however, couldn’t have made me happier. My crustless quiche had in fact become crusty, thanks to the upper most layer of leaves poking though the custard surface, which, having cooked for 40 minutes unprotected by the custard, had essentially crisped into a layer of kale chips. Yum.
That said, I felt fortunate to have been cooking for one that evening. The quiche was impossible to cut — the knife snagged greens from right and left at every stroke — and it looked like total slop on the plate. Perfect for me — I love slop — not so perfect for company, not so perfect for sharing with all of you.
Aesthetics asides, I love the flavor of loads of raw greens in quiche. And so I made another one, this time with just a few fewer greens, which I chopped just ever so coarsely. The result? A delectable balance of roughage and custard, suitable even for company.
Without a crust in the equation (a traditional crust that is), this sort of quiche is effortless to whip up for a weeknight dinner. It still takes time, however — 40 minutes in the oven and an essential 20 minutes of resting, which allows its light and creamy texture to set. But if you’re looking to make the whole shebang, here’s Tartine’s quiche recipe in its entirety.
This is how I chopped the greens second time around — the smaller pieces make for a slightly nicer eating experience.
- 5 large eggs
- 3 T. all-purpose flour
- 1 cup crème fraîche (see recipe below)
- 1 cup whole milk
- 1 tsp . kosher salt
- ½ tsp . freshly ground black pepper
- 1 T. fresh thyme*, finely chopped
- 1 to 3 cups** uncooked coarsely chopped kale or chard or mustard greens, etc
- Thyme is amazing (seriously, so good), but tarragon, chives, basil, really whatever herb you like will work.** Aesthetically, 1 cup is perhaps the ideal amount, but if you’re looking to add some more roughage to your diet, 2.5 to 3 cups will do the trick. Definitely give it at least a rough chop.
** Aesthetically, 1 cup is perhaps the ideal amount, but if you’re looking to add some more roughage to your diet, 2.5 to 3 cups will do the trick. Definitely give it at least a rough chop.
- Preheat the oven to 375ºF.
- Place 1 egg and the flour in a large bowl and whisk until smooth. Whisk in the remaining 4 eggs until blended.
- In a medium bowl, whisk the crème fraîche until smooth. Whisk in the milk. Pour the egg mixture through a fine mesh sieve held over the milk mixture. Whisk in the salt, pepper and thyme (or other herb).
- Pile your greens into a pie plate. Pour the egg mixture over the greens, then press the greens down with a spatula so they are submerged in the custard. Place in the oven and bake for 10 minutes. Reduce the oven temperature to 325ºF and bake until the filling is just set, about 30 minutes longer. The center of the quiche should still feel slightly firm, rather than liquidy, when touched. Let cool on a wire rack for at least 20 minutes to allow the custard to set up, so that it will slice neatly. It can be served warm or at room temperature. To serve a fully cooled quiche warm, cover it with aluminum foil and reheat it in a 325ºF for about 15 minutes.
Notes
- To make crème fraîche, place 2 cups heavy cream in bowl. Add 2 tablespoons of yogurt or 2 tablespoons of buttermilk. Stir to combine. Cover bowl with plastic wrap and let sit at room temperature for 12 to 24 hours. Stir. Mixture will be nice and thick. Store in the fridge until ready to use.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
I was so lazy this week. Looking to add a little more roughage to my diet, I piled a whole head of barely chopped kale into a pie dish, submerged it with custard, and threw it in the oven.
I suspected it would be good. I make crustless quiche nearly once a week, always with uncooked greens, always with fresh thyme, always with crème fraîche, always following the Tartine recipe . But I worried a bit about the quantity of greens this time. It was a little absurd.
The result, however, couldn’t have made me happier. My crustless quiche had in fact become crusty, thanks to the upper most layer of leaves poking though the custard surface, which, having cooked for 40 minutes unprotected by the custard, had essentially crisped into a layer of kale chips. Yum.
That said, I felt fortunate to have been cooking for one that evening. The quiche was impossible to cut — the knife snagged greens from right and left at every stroke — and it looked like total slop on the plate. Perfect for me — I love slop — not so perfect for company, not so perfect for sharing with all of you.
Aesthetics asides, I love the flavor of loads of raw greens in quiche. And so I made another one, this time with just a few fewer greens, which I chopped just ever so coarsely. The result? A delectable balance of roughage and custard, suitable even for company.
Without a crust in the equation (a traditional crust that is), this sort of quiche is effortless to whip up for a weeknight dinner. It still takes time, however — 40 minutes in the oven and an essential 20 minutes of resting, which allows its light and creamy texture to set. But if you’re looking to make the whole shebang, here’s Tartine’s quiche recipe in its entirety.
This is how I chopped the greens second time around — the smaller pieces make for a slightly nicer eating experience.
- 5 large eggs
- 3 T. all-purpose flour
- 1 cup crème fraîche (see recipe below)
- 1 cup whole milk
- 1 tsp . kosher salt
- ½ tsp . freshly ground black pepper
- 1 T. fresh thyme*, finely chopped
- 1 to 3 cups** uncooked coarsely chopped kale or chard or mustard greens, etc
- Thyme is amazing (seriously, so good), but tarragon, chives, basil, really whatever herb you like will work.** Aesthetically, 1 cup is perhaps the ideal amount, but if you’re looking to add some more roughage to your diet, 2.5 to 3 cups will do the trick. Definitely give it at least a rough chop.
** Aesthetically, 1 cup is perhaps the ideal amount, but if you’re looking to add some more roughage to your diet, 2.5 to 3 cups will do the trick. Definitely give it at least a rough chop.
- Preheat the oven to 375ºF.
- Place 1 egg and the flour in a large bowl and whisk until smooth. Whisk in the remaining 4 eggs until blended.
- In a medium bowl, whisk the crème fraîche until smooth. Whisk in the milk. Pour the egg mixture through a fine mesh sieve held over the milk mixture. Whisk in the salt, pepper and thyme (or other herb).
- Pile your greens into a pie plate. Pour the egg mixture over the greens, then press the greens down with a spatula so they are submerged in the custard. Place in the oven and bake for 10 minutes. Reduce the oven temperature to 325ºF and bake until the filling is just set, about 30 minutes longer. The center of the quiche should still feel slightly firm, rather than liquidy, when touched. Let cool on a wire rack for at least 20 minutes to allow the custard to set up, so that it will slice neatly. It can be served warm or at room temperature. To serve a fully cooled quiche warm, cover it with aluminum foil and reheat it in a 325ºF for about 15 minutes.
Notes
- To make crème fraîche, place 2 cups heavy cream in bowl. Add 2 tablespoons of yogurt or 2 tablespoons of buttermilk. Stir to combine. Cover bowl with plastic wrap and let sit at room temperature for 12 to 24 hours. Stir. Mixture will be nice and thick. Store in the fridge until ready to use.
Prep Time: 15 minutes
Cook Time: 40 minutes
5 large eggs
3 T. all-purpose flour
1 cup crème fraîche (see recipe below)
1 cup whole milk
1 tsp . kosher salt
½ tsp . freshly ground black pepper
1 T. fresh thyme*, finely chopped
1 to 3 cups** uncooked coarsely chopped kale or chard or mustard greens, etc
- Thyme is amazing (seriously, so good), but tarragon, chives, basil, really whatever herb you like will work.** Aesthetically, 1 cup is perhaps the ideal amount, but if you’re looking to add some more roughage to your diet, 2.5 to 3 cups will do the trick. Definitely give it at least a rough chop.
** Aesthetically, 1 cup is perhaps the ideal amount, but if you’re looking to add some more roughage to your diet, 2.5 to 3 cups will do the trick. Definitely give it at least a rough chop.
- Preheat the oven to 375ºF.
- Place 1 egg and the flour in a large bowl and whisk until smooth. Whisk in the remaining 4 eggs until blended.
- In a medium bowl, whisk the crème fraîche until smooth. Whisk in the milk. Pour the egg mixture through a fine mesh sieve held over the milk mixture. Whisk in the salt, pepper and thyme (or other herb).
- Pile your greens into a pie plate. Pour the egg mixture over the greens, then press the greens down with a spatula so they are submerged in the custard. Place in the oven and bake for 10 minutes. Reduce the oven temperature to 325ºF and bake until the filling is just set, about 30 minutes longer. The center of the quiche should still feel slightly firm, rather than liquidy, when touched. Let cool on a wire rack for at least 20 minutes to allow the custard to set up, so that it will slice neatly. It can be served warm or at room temperature. To serve a fully cooled quiche warm, cover it with aluminum foil and reheat it in a 325ºF for about 15 minutes.
Notes
- To make crème fraîche, place 2 cups heavy cream in bowl. Add 2 tablespoons of yogurt or 2 tablespoons of buttermilk. Stir to combine. Cover bowl with plastic wrap and let sit at room temperature for 12 to 24 hours. Stir. Mixture will be nice and thick. Store in the fridge until ready to use.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Find it online : https://alexandracooks.com/2012/03/02/crustless-quiche-loaded-with-kale/
This is the BEST banana bread! I got the recipe from a college friend’s mother, who brought the bread to every lacrosse game. It is super moist, perfectly sweet, and always was the first to disappear from the dessert buffet. Make it!
It likely comes as no surprise that many fond memories of childhood sports center around food. From the orange slices at halftime, to the post-game treats, to the end-of-season celebrations, food visions rival the victories, the losses, the nail-biters.
When I think of soccer season, I especially remember one thing: Valentina’s brownies and rice crispy treats. Valentina, a tall, striking Venezuelan, never missed a game and always arrived with big smiles, huge hugs, and loads of treats, the perfect antidote for a colossal whopping.
When I think of lacrosse season, I especially remember another surrogate mother, Mrs. Myers, and again, her treats. Mrs. Myers’s banana bread was moist, perfectly sweet, and always first to disappear from the dessert buffet — I looked forward to it before the games even started. Midseason I remember even devising a post-game-buffet plan of attack, hitting up the dessert table first, tucking slices of banana bread under a napkin, sometimes stashing them in my bag for later. What can I say? This stuff was gold.
I was lucky enough to obtain Mrs. Myers’s recipe from her daughter, a dear friend with whom I spent many hours in the kitchen, mostly baking, always some sort of biscotti , often cinnamon flavored with chocolate chips. I’ve been making this banana bread for over 15 years now, and it never fails to please, kids and adults alike.
As I am now a soccer mom myself, I can attest not only to the magnetic power of this legendary banana bread but also its spirit-boosting and soul-healing properties. Make it!
PS: Favorite Pumpkin Bread
How to Make the BEST Banana Bread, Step by Step
First, gather your ingredients:
Note: You can use frozen bananas here. Be sure to thaw them completely and allow the liquid to drain off.
You need about a quart of ripe bananas (roughly 6 to 8).
In a stand mixer, this batter comes together in just about 10 minutes.
Divide the batter between two well-buttered loaf pans. I love these Chicago Metallic 8.5 x 4.5 – inch loaf pans for this recipe. The banana bread browns beautifully, and I never have an issue getting the bread out of the pans.
Bake the banana bread for roughly one hour @ 350ºF.
Let cool briefly, then transfer the loaves to a rack to finish cooling.
It is so moist and delicious. Truly the best!
Description
This is the BEST banana bread! I got the recipe from a college friend’s mother, who brought the bread to every lacrosse game. It is super moist, perfectly sweet, and always was the first to disappear from the dessert buffet. Make it!
Notes:
Overripe bananas freeze beautifully — just peel them and place them in a ziplock bag in the freezer. When you’re ready to use them, place them in a colander in the sink to drain — they’ll give up a lot of liquid and look totally repulsive, but they work beautifully.
To freeze the baked banana bread , be sure to let it cool completely. Wrap in foil; then tuck into an airtight bag. Freeze up to 3 months. Thaw overnight at room temperature.
To make homemade buttermilk: Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill the cup with milk until it reaches the 1/2-cup line. Let it stand for five minutes.
Loaf Pans: I love this Chicago Metallic 8.5 x 4.5 – inch loaf pan for this recipe. You need two pans for this recipe.
Flour: unbleached, all-purpose is best
Eggs: I almost always use 4 eggs, because the eggs I buy are fairly large. Recently, the eggs I purchased were on the small side, so I used 5 eggs. I can never tell the difference between using 4 or 5 eggs, so use the amount you wish. 4 eggs will likely suffice.
- 2 cups ( 424 g ) sugar
- 1 cup ( 226 g ) butter, softened
- 3 cups ( 384 g ) sifted flour (or not … I never sift)
- 1 tsp . baking soda
- 1 tsp . table salt or 1.5 teaspoons kosher salt
- 4 to 5 eggs, see notes above
- 2 tsp . vanilla extract
- 1 cup nuts, optional (I never add nuts)
- 1/2 cup buttermilk
- 1 quart mashed bananas, about 6 to 8 (ripe to overripe)
- Preheat the oven to 350ºF. Butter two 8.5 x 4.5-inch loaf pans. (Butter generously to ensure no sticking.)
- In a stand mixer, cream butter and sugar until light and fluffy.
- Meanwhile, in a separate bowl, whisk together flour, baking soda and salt.
- With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas.
- Add the flour mixture in two additions, and mix until just combined. Divide batter between the two prepared pans. Bake for approximately 1 hour.
- Remove from oven and turn loaves out onto cooling rack immediately. Let cool.
- Prep Time: 10 minutes
- Cook Time: 1 hours
- Category: Quick Bread
- Method: Oven
- Cuisine: American
