Look at this citrus?! I love fresh produce partially because it’s so beautiful and these cara cara orange and blood oranges are just about the prettiest sight, aren’t they? I’m obsessed (and they are so delicious!) It’s day two of Galentine’s Week is all about the food. While you don’t really need presents to celebrate all your pals, a coffee date and/or food should absolutely be in order! This Galentine’s Day Breakfast setup looks a bit intensive, but it’s really not. The only recipe here is for the quiche, which isn’t actually that much work. And I’m teaming up with Melissa’s Produce (my favorite source for tasty produce) and Chef’s Toys (a paradise for food lovers based here in LA) to give you everything you need to recreate this breakfast all on your own (along with a few fun extras)…
I love the idea of quiche but don’t love all the milk and cheese they usually include. This recipe has neither though you could easily top it with goat cheese! Besides the quiche, I just sliced tons of great fresh fruit. Here I did cara cara oranges (less tart than navel oranges), blood oranges, mangos, and apples. I tossed a spring mix with by favorite balsamic vinaigrette, and put some cookies from the bakery on the table. No muss. No fuss. My one little touch was the place setting, but it was simple. Trader Joe’s sells a bunch of wildflowers for $2-3. I just cut a few sprigs out of the bunch and placed them next to the forks. So, so easy and it looks really great!
The recipe for the quiche is below as is the entry form for the giveaway. So what will you receive to recreate your own Galentine’s Day Breakfast? From Melissa’s: fire roasted red peppers, dried mushrooms, swiss chard, seedless lemons, mangoes, dragon fruit, blood oranges, Clean Snax (seriously one of our favorites at snack time), steamed butternut squash, steamed beets, and steamed lentils. From Chef’s Toys: fluted tart pan, square plates, microplane zester, pie server, and an 18″ bamboo cutting board.
a Rafflecopter giveaway
Giveaway open to residents of the continental US age 18 and older. We cannot ship to international addresses or P.O. Boxes. Ends midnight Monday, February 13. Winner will be selected and contacted on Galentine’s Day – February 13, 2017.
Roasted Red Pepper, Mushroom, + Chard Quiche
Prep 65 minutes
Cook 15 minutes
Total 80 minutes
- 1 1/2 Cups flour
- 1/2 teaspoon salt
- 4 Tablespoons chilled butter, cut into small cubes
- 1/4 Cup vegetable shortening
- ice water
- 4 baby bella mushroom, thinly sliced*
- 1 roasted bell pepper, chopped
- 1 Cup finely chopped rainbow chard
- 1 teaspoon lemon zest
- 4 eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon thyme
- 1/4 teaspoon garlic powder
*if using dried mushrooms, place approximately 0.3 ounces dried mushrooms in boiling water. Let sit 20 minutes. Drain mushrooms.
- In the bowl of a stand mixer, mix flour and salt. Add cubed butter and shortening. Mix until mixture looks like coarse breadcrumbs. Sprinkle in ice water 1 tablespoon at a time just until dough holds together (2-4 tablespoons). Turn dough onto floured surface and roll into 12" circle.*
- Preheat oven to 425 degrees. Place rolled out dough onto tart pan. Push dough into bottom and sides of pan. Use a knife or finger to remove extra dough from sides of the pan. With a fork, poke holes every inch or so across the bottom to prevent bubble and cracking. Place tart shell on rimmed sheet pan. Bake 15 minutes. Check for puffed spots. Use back of a fork or spoon to gently deflate bubbles. Bake 10 minutes. Remove from oven.
- Meanwhile combine sliced mushrooms, bell peppers, chard, zest, beaten eggs, and seasonings in a small bowl. Mix thoroughly.
- Lower oven temperature to 375 degrees. Carefully pour egg and vegetable mixture into quiche shell. Return to oven. Bake 40 minutes.
- Remove from oven. Let rest 15 minutes before removing from pan and serving.
*dough can be made ahead of time. Wrap in plastic wrap and refrigerate up to two days. Dough will need a few minutes to warm before rolling.
quiche dough recipe via Williams Sonoma
Recipe by Luci Petlack, Luci's Morsels