I was on a tart kick. I made erbazzone twice in a week's time. The first time, I served it with a root vegetable soup, and it was good complement. But the second time! I found a magical combination with a lentil and chard (with truffle oil!) dish. Magical. I believe I usually skimp on the chard in my erbazzone, but this time I used two humongous bunches and that was the ticket.
Fennel and Leek Tart with Poppy Seeds! It's more like a quiche. With the erbazzone the eggs just bind everything together with breadcrumbs and cheese. But with this one, there is a custard and the vegetable are in it.
I used frozen puff pastry for each crust - so quick and lovely. I was going to use frozen pie crust, but the ingredient list is way too long and has way too many unknowns. This crust is butter and flour. Nothing your grandmother wouldn't recognize.