Ok, now I’m officially really behind on #dblogweek. I have skipped the Changes prompt altogether, though I would like to come back to it. I am now just a day late on the “Foods on Friday” topic.
I actually had the intention of sharing my entire gastronomic day and taking pictures of everything I ate yesterday. However, if I ever have the occasion to show you my food logs on the mySugr app, you’ll see I’m not very good at remembering to take a pic before I dig in.
So I’ll share with you the culinary adventure I had today. We have a new organic and local farmers’ market just up our street each week. It’s quite small so farmers only bring what you have ordered in advance. This was our first week ordering and we opted for a “family vegetable basket”, not knowing exactly what would be in it but willing to give it a try. The box we brought home had a few kilos of potatoes, a big bunch of white carrots, some rhubarb, 2 gorgeous heads of lettuce and a huge amount of blette. “Blette?”, you ask. Well I had to look it up to know that it was silverbeet or chard in English. I’ve eaten it here in France at friend’s houses, but I had never cooked it myself.
Anyway, my objective of the day was to prepare this silverbeet in a way that my children (who have never tasted it), might not completely reject it. I decided to add it to a quiche, in a similar way I sometimes do with spinach. Here is the (mostly) photographed recipe:
about 1kg (2.2 lbs) of silverbeet
a couple of heaping spoonfuls of crème fraiche
a bit of milk
Some cubed or sliced ham or lardons
some grated cheese (Use whatever cheese you like. I used emmenthal but would have preferred to use conté, just didn’t have any in the house.)
grated parmesan to top it off
Cut the stems off the silverbeet.
Wash both stems and leaves.
Drain the the silverbeets. Chop the onion and sauté in a large frying pan in some olive oil. Add the drained blettes and sauté as desired.
Roll out the pastry. I am fortunate to be able to buy gluten free frozen puff pastry dough, and grabbed one out of the freezer this morning to let it thaw gently in the fridge all day. Another way I sometimes make a gluten free quiche “crust” is just to use leftover brown basmati rice to cover the bottom of the quiche pan. That said, a lower carb version of this could be made with no crust at all. (Just be sure to butter the bottom of the pan!).
Have your favourite 4 year old cut up the ham. 🙂
Scatter the ham and grated cheese on the bottom of the pastry. In a bowl, mix the eggs, cream and milk.
Top with grated parmesan and bake for about 25 min at 210°C (400F).
Get your favourite 6 year old to set the table (with a little help from her dad to pour the wine).
Enjoy with the whole family.