Slice a Tomato and place 3 slices around greens.
Dice remaining tomato slices and place in center of greens.
Top with 3 Green Onions, thinly sliced, and several leaves of Basil chiffonade.
Sprinkle with Gorgonzola cheese and Toasted Pine Nuts.
Garnish with Fresh Basil.
Serve with Country French Vinaigrette.
I made this recipe on a week-night and thought it had a few too many steps, so used these shortcuts:
- Instead of chilling the pastry in the refrigerator for 3 hours, I placed it in the freezer for 1/2 hour
- Instead of cooking the bacon, onions, and garlic separately, I sliced the bacon when it was raw, and cooked them all together
|Spinach, Bacon & Garlic portion of the filling|
Despite this classic combination of ingredients, we found this tart lacking in flavor. We served it as a main course, but thought it would be better as a side dish on a holiday buffet.
I like my quiches fluffy and thought this was more like a spinach pie. My favorite recipe comes from The Loaf and Ladle Cookbook. Joan Harlow offers several flavor combinations and encourages you to make your own. For example, she calls her recipe, “Quiche Lorraine…or Somebody”. I’ve used her recipes for over 20 years to make large, individual, and mini quiches for all occasions, and they always turn out great.
|Ready for the oven|
|This Duncan Miller Teardrop pitcher is from our Depression Glass Collection|
“This historic Kusmi Tea blend is a tribute to the Grand Duchess Anastasia Romanov, daughter of Tsar Nicholas II, who mysteriously disappeared in 1918 after the fall of the Russian royal family. Viatcheslav Kousmichoff, the son of the founder, created this blend during his time in London, shortly after the disappearance of the princess.”
- for tea bags, place 4 in a 4-cup Pyrex measuring cup and fill with boiling water
- for loose leaf tea, brew 3 Tablespoons in a Bodum teapot fitted with a strainer