Last year I planted a small herb garden and I'm thrilled to see some of the herbs returning. Beautiful chive blossom buds were the inspiration for this tart. I can't wait until they turn into fluffy purple blossoms. The blossoms and buds can be used for so many different shrubs, vinegars and garnishes. My plan this year is to make chive vinegar with the blossoms to use in salad vinaigrettes, but I'm getting ahead of myself. That's to come...
If you are looking for a light dinner, a weekend brunch or happen to have a garden bursting with spring blooms and alliums, then this quiche is for you. It is so creamy and rich thanks to the addition of yogurt and melted brie that your family and guests will be going back for more.
I love to serve quiche with a plain salad and light lemon and olive oil dressing. Or a chive vinaigrette if your buds have become blossoms already!
Asparagus, Spring Onion and Chive Bud Quiche
For the Crust
1 1/4 cups unbleached all-purpose flour
1/2 tsp salt
1 stick (8 tbsp) cold, unsalted butter, cut into 1/4 inch cubes
3 tbsp very cold water
1 tsp honey
In a stand mixer with a flat beater attachment, stir together the flour and salt. Add the butter cubes slowly, tossing each to coat in the flour mixture before turning on the mixer. Mix on medium speed until the mixture looks like cornmeal with small butter pieces still intact. Add honey and water, as needed until the dough comes together.
Move dough to a floured work surfaced, roll into a ball and flatten into a disk, then wrap in cello-wrap. Chill dough briefly for best results.
While waiting for dough, lightly flour work surface. Once dough is slightly cooled, lightly roll disk, turning clockwise by quarters with each roll until it will fit a 9-inch tart pan. Place dough into tart pan, cover and chill for 30 minutes.
For the Filling (adapted from here)
6 large eggs
1 cup milk
1/2 cup greek yogurt
2 tbsp fresh thyme leaves + more for garnish
2 tbsp oregano chopped
1/2 tsp crushed red pepper flakes
salt and pepper
2 tbsp chopped chives (keep a few whole stems, especially if they have a bud or a bloom on top for a garnish)
1 bunch of skinny asparagus (this means its fresher), ends trimmed (keep 6 stems whole for the quiche top, cut the rest into 1" pieces)
3 spring onions, cut in half lengthwise
1 small wheel of brie (a soft goat cheese would work here too), cut into 12 wedges
Preheat oven to 375 degrees. Remove crust from the refrigerator and place pan onto a baking sheet. Poke 8-10 fork holes into the bottom of the dough, line the crust with parchment paper and fill with pie weights. Place crust into the oven and blind bake until the crust is still a light colour, but is set, about 12-15 minutes. Set crust aside, remove parchment and reduce oven temperatures to 325 degrees.
In a medium bowl whisk together eggs, milk, yogurt, thyme, chives, oregano, red pepper flakes, salt and pepper.
Place asparagus pieces and brie pieces onto the baked crust. Pour the filling into the quiche crust ensuring ingredients are evenly distributed. Top quiche with whole asparagus, spring onions and 1/2 the whole chive stems.
Transfer baking sheet with quiche on it to the oven and bake for 1 hour, checking after 50 minutes. You want the filling to still wiggle, but eggs to be cooked thoroughly in the centre. Let quiche sit for 10 minutes. Top with remaining chive stems and fresh thyme leaves. Serve.
Enjoy!
Krista
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