Recently I had the wonderful opportunity to kick off the holiday season with some lovely talented ladies, all local here to the Portland area! We gathered for brunch on Sauvie Island in a beautiful barn and feasted together. Everyone brought something to share and we had the most impressive spread! We all loved curating special recipes for this gathering using Tillamook and Bob’s Red Mill ingredients in our kitchen. I highlighted Tillamook’s unsalted butter and Bob’s Red Mill buckwheat flour, making a caramelized onion, chanterelle mushroom & white cheddar quiche with a gluten free buckwheat crust.
Alongside my quiche, Carly made yogurt oatcakes with cranberry-blueberry compote, Mary made warm kale delicata pearl couscous salad, Holly and Natalie made sweet cardamom almond rolls and Alison made Chia seed cranberry parfaits!
Rebekah paired two drinks, one hot and one warm with our feast, an orange spice cake mimosa (oh it was so good!!) and a carob affogato with sweet cream gelato.
Everyone’s dishes were just amazing and the great thing about this gathering is that we’re providing you the recipes! Make sure to check out these ladies’ blogs and corresponding links above for an easy gathering spread that you can create at your own holiday party this month.
Doesn’t get much easier than a pre set menu, right? If you don’t want a full spread, of course you can always pick a few items to make, like my quiche, Rebekah’s mimosas, and Holly and Natalie’s sweet rolls (because breakfast wouldn’t be complete without something sweet).
Enjoy, and I hope you feel inspired to gather friends around to feast together this holiday season!
Caramelized Onion, Chanterelle Mushroom & White Cheddar Quiche with a Gluten Free Buckwheat Crust
Yield 6 people
Lightly adapted from Lomelinos pajer, Bonnier Fakta (May 2016)
- 1 1/4 c. Bob's Red Mill buckwheat flour
- 3/4 c. Bob's Red Mill brown rice flour
- 1/4 t. salt
- 2/3 c. + 2 T. Tillamook unsalted butter
- 1/4 - 1/2 c. filtered water
- 6 eggs
- 1c. Whole organic milk
- 1 c. ½ & ½ organic cream
- 1/3 c. Tillamook unsalted butter
- 1/3 c. onion, sliced thinly in strips
- 5 Chanterelle mushrooms, rinsed and sliced
- 1/2 c. Tillamook white cheddar cheese, grated.
- ¼ t. Pepper, freshly cracked
- ½ t. Sea salt
Prepare crust by adding flour and salt to medium mixing bowl. Stir to incorporate. Grate in butter and stir as you go to keep from clumping. Alternatively, you can also pulse in a food processor.
Slowly add water, first only adding 1/4 c. and then remainder (and more if needed) just until dough clumps together. On lightly floured surface, kneed once or twice until it forms a ball. Place in fridge on a plate for a few minutes to help with the rolling out process.
Preheat oven to 375 degrees and lightly grease a pie pan. On your lightly floured surface, use a rolling pin to roll it out into a wide disk, about 1/4″ thick. Using a floured spatula, start loosening the dough on the edges so it doesn't break. Carefully lift dough over tart pan and press in gently with your fingers on only the base.
Place in fridge to allow to cool for about 5 minutes before crimping the top (this helps again to chill since using gluten free flour). Remove from fridge and crimp the top, or you can leave it open as I did to allow for a more rustic look. Prick base of pan to allow for air flow with fork.
Pre bake crust for approximately 12-15 minutes or until 60% baked through. In the meantime, prepare filling and when crust is done, remove from oven and set aside.
Warm a small saucepan on the stove under medium heat. Add 2 T. butter to melt, then adding onion strips. With a spoon, toss onions in butter to coat. Allow to cook on medium low heat, stirring every 10 minutes for at least 30 minutes. Onions will begin to break down and turn golden. The longer they cook, the sweeter they will be! When finished, remove from heat.
Using the same pan, warm 3 T. butter. Add mushrooms and toss in butter to coat. Allow to cook until soft, around 8-10 minutes. Remove from heat.
In medium sized bowl, add eggs, milk, cream salt and pepper and whisk to combine. Add mushroom and onions to egg mixture. Fill pie crust with filing by gently pouring into partially pre baked crust.
Place quiche in oven at 375 degrees and cook for 35-40 minutes or until filling is firm when pan is slightly shaken. Watch edges of crust to keep them from burning (due to the crust being partially pre baked you may need to put some foil around the edges about 15 minutes in). Remove from oven and allow to cool for 10 minutes before slicing.