This Brie and Bacon Tart was sold from our take out shop. The combination of brie, bacon and caramelized onions is hard to beat. Unlike a quiche, I have used a combination of low fat cottage cheese and plain yogurt as well as eggs for the liquid. Not only does it reduce the calories from cream which is usually used, but this combination allows the flavors to come through since the cottage cheese/yogurt mix does not coat your tongue as does cream. Continue reading
This particular Crustless Quiche is made even better by removing the crust and substituting low fat cottage cheese and low fat yogurt for the heavy cream, you have a fast, healthy entrée that just happens to be delicious.
Many years ago, when we made savory items as well as sweet at my bakery, I developed this quiche base as a low fat alternative to the cream. Interestingly, when we tested side-by-side versions of the original quiche filling with cream and this one, we were most surprised. The low fat version had much more taste to it. It turns out the cream coats the taste buds so whatever cheese, vegetables or meat you have added to your quiche cannot be fully appreciated. With the low fat variety, there is no coating of the taste buds so, consequently, the other flavors are free to come through much stronger. Continue reading
One of the things I like so much about this recipe is that it does not use a yeast dough for the crust. That eliminates a lot of waiting time. This crust is so full of flavor and is very easy to use and to make. After the initial roll out of the crusts, I trim them into perfect 9″ circles by using an 9″ cardboard circle. This isn’t because I am seeking perfection but because it is easier to enclose the filling if the circles are relatively perfect.
The calzone pastry is an all purpose savory pastry that I used for the Goat Cheese Pesto Tart. It makes great crackers rolled fairly thin, brushed with egg white and sprinkled with more cheese.
If you want a really great pastry use Kerry Gold butter with garlic and herb. Lacking that any butter makes a great savory pastry dough for calzones. Continue reading