quiche Archives — Edible Aria

In this crust-less quiche, stinging nettles are briefly blanched in salted boiling water, then shocked, chopped and combined in a rich custard with buttered green garlic, browned cipollini onions & porcini mushrooms, fresh oregano and shredded pecorino cheese..

Stinging Nettle and Porcini Quiche with Green Garlic, Cipollini and Pecorino

For the Custard (adapted from a recipe by Michael Ruhlman)

2 cups fresh whole milk
1 cup fresh heavy cream
6 pastured eggs (about 10 oz)
1 teaspoon sea salt
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon red pepper flakes

Whisk the eggs until frothy then stir in the remaining ingredients.

For the Filling

1 cup fresh stinging needles
1 tablespoon pastured butter
2 tablespoons green garlic, thinly sliced
1/3 cup porcini mushrooms, thinly sliced
1/4 cup cipollini onions, coarsley chopped
1/2 cup pecorino cheese, grated
1 tablespoon fresh parsley, coarsley chopped
1 1/2 tablespoons fresh Italian oregano, coarsely chopped

Plunge the nettles into a pot a lightly salted boiling water and blanch for 2 minutes (the leaves will turn bright green). Immediately drain and plunge into a bowl of ice water to stop the cooking process. Drain and chop as you would spinach.

Melt the butter in a heavy skillet over medium heat until shimmering. Add the green garlic, mushrooms and onions and cook until light golden brown. Remove from heat and allow to cool.

To Assemble

Lightly butter a casserole or glass pie pan then add a layer of sautéed vegetables. Top with half of the cheese and herbs, then add 1/2 of the custard mixture. Repeat with a second layer. Bake in a 350 degree oven until browned and set, about 30 minutes depending on the depth of your dish. Allow to cool 15 minutes before serving.

Stinging Nettle on Foodista Stinging Nettle

Edible Aria has been reviewed by Meatless Monday

Yellow and green zucchini, bell peppers and scallions in an egg and cream custard with mace and a pinch of red pepper flakes in a whole wheat shell..

Summer Squash Quiche with Black Grapes and Beemster Garlic Cheese

For the pie dough (adapted from Michael Ruhlman)

6 oz whole wheat flour
4 oz (1 stick) pastured butter
1 oz filtered ice water
1/4 tsp sea salt

Combine the flour and butter in a mixing bowl and rub the butter into small beads. Add the ice water and salt and mix gently until just combined. Refrigerate 15 minutes until ready to roll out. Roll the dough out to about 1/8 inch thickness and place inside of a buttered glass or ceramic pie tin. Use a fork to poke a few holes in the bottom of the crust to allow the steam to escape, then bake blind at 325 degrees for 10 minutes. Set aside to cool.

For the filling

Lightly sauté sliced green and golden zucchini, scallions and bell peppers in a little olive oil until just softened. Seat aside to drain.

Mix together 4 pastured eggs, 1 cup fresh milk, 1 cup fresh cream, 1/2 teaspoon mace, 1/4 teaspoon red pepper flakes and season with sea salt and cracked pepper.

To assemble

Spread the drained vegetables evenly on the bottom of the crust. Fill the shell with the custard mixture and bake at 325 degrees for about 75 minutes or until set in the middle. Don’t overcook.

Allow to cool, then refrigerate overnight. Serve cold with a wedge of cheese and some fruit or reheat slices in a 375 degree oven for 10 minutes.