|Happy First Birthday, Year-Old Quiche Photos! - Photo by Wasabi Prime|
Thankfully, the quiche itself is not a year old. It was enjoyed many months ago last spring, when I got the bee in my bonnet to make the most of all the wonderful springtime greens and favorite vegetables. I get excited with asparagus is in season, when I know I'm not paying triple for a bundle that was hauled over from Mexico. I get even more excited when the first signs of spring kick the herb garden back into action -- the rosemary plants start producing more leaves and I'll often get little garlic greens (ghetto ramps, I call them) from spare, puny bulbs I just shove into the ground from the previous season. I want to eat it ALL, but not have the flavors overshadowed by some heavy protein. My thought was simply: Quiche.
|All the Favorite Things! Fresh herbs, asparagus, eggs and mushrooms - Photos by Wasabi Prime|
|Building the Quiche-Beast - Photos by Wasabi Prime|
The cooked vegetables were folded into the egg mixture, and some pieces were reserved to top the quiche as it baked, just as a decorative element. I saved the asparagus tips, some artichoke hearts and part of the mushrooms to be the topping, and because the egg whites give the custard some stiffness, the ingredients stay on top, no sinking. A shaving of a strong/tart flavored cheese is nice, like Asiago or Fontina, right as the quiche comes out of the oven.
This is less of a recipe, more of a OMG a Technique post. You can fill a quiche with whatever you want, my springtime ingredient list is just a suggestion. The best part of the quiche was getting the eggs to just the right texture without being too dense, having an even distribution of filling, and a nice, tall slice. The main points to take note of would be:
- Springform pans are your BFF for savory pies - you can get a nice, thin, high-walled crust, and blind baking it first keeps it from getting soggy.
- Separate the eggs - about 10 for one large springform pan, 9 if you want to add a lot of vegetables to the filling.
- Whip the whites to a soft peak; beat the yolks into a custard with cream and seasonings. Gently fold the two together right before pouring into the crust.
- Baking temperature doesn't change for any of this -- 350 to 375 degrees, depending on your oven; just until the quiche isn't jiggly in the middle.
|Waste nothing! Extra quiche filling makes for great baby quiches - Photo by Wasabi Prime|
|Rustic sounds so much better than messy - I love galettes! - Photos by Wasabi Prime|