Issue Date: April 9, 2006
Spring holiday entertaining
An easygoing spring brunch
From savory starter to strawberry finish, this meal rocks! And Pam's yummy recipe gives you five different quiches without the fuss of a crust.
By Pam Anderson
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Salmon "Tartare" Spread on Kettle-Style Potato Chips
Champagne or Sparkling Cider
Crustless Quiche
Asparagus orMixed Green Salad
Strawberry Cream Parfaits with Coconut Macaroons
You're in charge of this year's holiday brunch, and serving quiche seems like a good idea -- until you remember the crust. The pastry layer often turns soggy and, at least for me, is not worth the calories.
So where is it written that quiche has to have a crust? Here, I offer an easy crustless formula with five flavor options. Because these quiches make up and bake so quickly, you can prepare two different ones and forget about who can and can't eat what. Add some steamed asparagus or dressed baby greens to the table, and you're finished.
Start everyone with a glass of bubbly and Salmon "Tartare" Spread served on kettle-style potato chips, sesame crackers or toasts. End the meal with Strawberry Cream Parfaits with Coconut Macaroons, which are as irresistible as they are stunning.
Pam Anderson has four cookbooks, including "Perfect Recipes" for "Having People Over" (Houghton Mifflin, $35).
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Salmon "Tartare" Spread
1/4 cup capers, packed in brine and drained
8 ounces good-quality smoked salmon
2 Tbs. chopped fresh dill
2 Tbs. extra-virgin olive oil
1/2 tsp. finely grated lemon zest
1/4 cup finely diced red onion
Kettle-style potato chips, sesame crackers or toasts
Pulse capers, until coarsely chopped, in a food processor fitted with a steel blade. Add salmon, dill, oil and lemon zest; pulse until salmon is finely chopped and well-mixed. Stir in red onion. Serve with kettle-style potato chips, sesame crackers or toasts. If you assemble the hors d'oeuvres (rather than letting guests make their own), top each tartare-covered toast or chip with a thin slice of lemon, rind and all.
Makes about 1 1/3 cups
Per 2 TBs. serving of spread: 54 calories, 4g protein, 0.6g carbohydrates, 4g fat (0.6g saturated), 5mg cholesterol, 0.2g fiber, 280mg sodium
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Crustless Quiche (master recipe and choice of fillings)
Filling (see below)
4 large eggs
1/2 cup evaporated milk
2 tsps. Dijon mustard
1/2 tsp. salt and 1/4 tsp.ground black pepper
Dried herbs (see page 12)
Cheese (see page 12)
Prepare filling ingredients, then set aside. Grease a 9-inch Pyrex pie plate. Adjust oven rack to center position, and heat oven to 400 degrees.
Whisk eggs, milk, mustard, salt and pepper. Stir in herb of choice, cheese of choice and prepared filling. Pour mixture into the greased pie plate; bake until just set, about 20 minutes. Remove from oven and let rest 5 minutes. Cut into wedges and serve.
Serves 6 Complete nutrition information below.
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Strawberry Cream Parfaits with Coconut Macaroons
3 pints strawberries, hulled and sliced
6 Tbs. plus 1 1/2 Tbs. sugar
2 cups heavy whipping cream
1 tsp. finely grated orange zest
3 cups (about 8 ounces) crumbled,store-bought coconut macaroons
Mix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.
When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.
Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.
To assemble, choose six goblets that hold at least 12 ounces; in each, make two layers in the following order: scant 1/4 cup macaroons, scant 1/4 cup whipped cream, 1/4 cup strawberries. Refrigerate until ready to serve, up to 2 hours.
Serves 6
Per serving: 479 calories, 3g protein, 46g carbohydrates, 33g fat (23g saturated), 82mg cholesterol, 3g fiber, 89mg sodium
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Use these fillings in Crustless Quiche
Each crustless quiche yields six portions, but why not make a second quiche using a different set of flavors so your guests can enjoy some variety? All these fillings have lots of flavor.
Find Pam Anderson's Ham, Swiss & Asparagus Quiche at allrecipes.com.
Bacon, Leek & Goat Cheese
1/2 pound sliced bacon, cut into 1-inch pieces
1 large leek, 8 to 10 ounces, darkest green section trimmed; light green and white section quartered lengthwise, sliced thin and washed thoroughly
Scant 1/4 tsp. dried thyme leaves
6 ounces crumbled goat cheese
Heat a 12-inch skillet over medium-high heat. Add bacon; fry until crisp, 5 to 6 minutes. Drain bacon in a small colander set over a bowl to catch the drippings. Return 2 Tbs. drippings to the skillet. Add leek; sauté until tender, 5 to 6 minutes longer, then scrape into colander along with the bacon.
Prepare master recipe for Crustless Quiche; when instructed, add thyme, cheese and bacon-leek filling to the egg mixture.
Serves 6
Per serving: 314 calories, 16g protein, 7g carbohydrates, 25g fat (12g saturated),186mg cholesterol, 0.5g fiber, 677mg sodium
Crab, Corn & Red Pepper
2 Tbs. olive oil
1/2 small red bell pepper,cut into small dice
6 ounces (2 cups) frozen corn, thawed and drained
8 ounces pasteurized lump crabmeat, picked over
2 green onions, thinly sliced
1/4 tsp. dried basil leaves
5 ounces (about 1 1/4 cups) grated Monterey Jack
1 ounce (6 Tbs.) Parmesan
Heat oil in a 12-inch skillet over medium-high heat. Sauté pepper until just tender, 2 to 3 minutes. Add corn; sauté to heat through. Stir in crab and onions; remove from heat. Prepare master recipe for Crustless Quiche; when instructed, add basil, cheeses and crab filling to the egg mixture.
Serves 6
Per serving: 297 calories, 22g protein, 10g carbohydrates, 19g fat (8g saturated), 207mg cholesterol, 1g fiber, 644mg sodium
Spinach, Mushrooms, Tomatoes & Feta
3 Tbs. olive oil, divided
1 10-ounce package sliced mushrooms or baby bellas
Salt and pepper, to taste
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
12 cherry tomatoes, halved
2 green onions, thinly sliced
1/4 tsp. dried oregano leaves
6 ounces (about 1 1/2 cups) crumbled feta cheese
Heat 2 Tbs. oil in a 12-inch skillet over medium-high heat. Sauté mushrooms, seasoning with salt and pepper, until golden brown, about 5 minutes. Transfer to a bowl. Add remaining oil, spinach and tomatoes; season again with salt and pepper. Sauté to evaporate some liquid, 2 to 3 minutes. Stir in onions. Add to mushrooms in bowl. Prepare master recipe for Crustless Quiche; when instructed, add oregano, feta and spinach filling to the egg mixture.
Serves 6
Per serving: 248 calories, 13g protein, 10g carbohydrates, 18g fat (7g saturated), 173mg cholesterol,3g fiber, 723mg sodium
Sausage, Cheddar, Apple & Sage
8 ounces breakfast sausage
1 large Granny Smith apple, peeled, cored and diced
1/4 tsp. dried rubbed sage
6 ounces (about 1 1/2 cups) grated sharp cheddar cheese
Heat a 12-inch skillet over medium-high heat. Add sausage and break up; fry until brown, about 5 minutes. Drain in a colander set over a bowl to catch the drippings. Return 2 Tbs. drippings to the skillet. Sauté apple until golden,3 to 4 minutes. Add to colander. Prepare master recipe for Crustless Quiche; when instructed, add sage, cheese and sausage filling to the egg mixture.
Serves 6
Per serving: 348 calories, 18g protein, 8g carbohydrates, 27g fat (13g saturated), 204mg cholesterol, 0.7g fiber, 836mg sodium
Clarification: The nutrition information online for Great Granola Feb. 24-26) was for a 1/2-cup serving. See details at usaweekend.com.
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