Books by the old Leather Chair

  • Snow In The Summer
  • My Bible
  • The Power of Silence
  • What Comes Next and to Like It
  • Encore Provence
  • A Year in Provence

Wednesday, June 3, 2015

Vegetable Tart

I make a quiche with chicken and broccoli, also make it with spinach and mushrooms.
Instead of putting in a crust, I add 1/4 cup flour and 1/2 tsp baking soda and it makes its
own crust.   Do not know where I came upon this information and have been doing it for years.
So simple and so good.

This one always reading recipes and usually changing

Nancy at Good Food Matters,
 shared this recipe in a Quinnoa crust and when I have this on
hand going to make her way

At 1:00 today I made Nancy's vegetable tart and used my no crust method. 

It was so tasty, 1 zucchini, 1 yellow squash, 1/2  green pepper, 1/2 red pepper, red onion,
all sliced, dipped in olive oil, salt and pepper sprinkled on top and baked for 15 minutes at 375 degrees.

Mix 1 cup of cream, 3 eggs and 1 cup of shredded cheese, add 1/4 cup of flour and 1/2 tsp baking soda,    Bake 375 degrees for 35 to 45 minutes.

Sliced beautifully
Next time I make, which will be soon, going to add fresh sliced mushrooms.
This is so simple and tasty and will be so good to have on hand.

Nancy, thank you.


Judy said...

I love the, makes it's own crust idea!
How easy.

nancy at good food matters said...

Looks really delicious, Ernestine. I'm glad you like the custard---it's a favorite of mine. Very versatile. I'll have to try your "no crust" method, which is new to me. Thank you! Nancy

Marcie said...

Looks delicious! I often make a frittata with similar ingredients and use a little already cooked brown rice in it. It doesn't make a crust exactly, but does add substance. Slices and serves so easily.

Wisewebwoman said...

I make frittata but must throw in quinoa and cream and cheese now. Thanks Ernestine!


Sandra said...

Interesting to hear about the no-crust method! I avoid cream and milk, so will have to invent something else! Your finished dish looks very delicious!

Rebecca said...

Thanks for the no-crust method. I'm a little surprised that only 1/4 cup of flour is needed. I'm gong to try this SOON! It looks & sounds delicious.

Tabor said...

love these. NOw I have to remember to come back and try them!