EGGS
A Quiche for All Seasons
We love making quiches here at the farm because we always have a lot of eggs, it can be adjusted to whatever seasonal ingredients are available and it can be made the night before so lunch is ready in the middle of a busy day at the farm. Our quiche is not a traditional recipe as it is egg heavy with just a little milk or cream. We also use 100% whole spelt flour which works quite well in this crust recipe.
Spring- nettles, chives/ramps/green garlic, asparagus, Hagbard (can substitute parmesan)
Summer- tomatoes, zucchini, basil, Feta
Autumn- Mushrooms, sage, onions, Signe (emmenteller)
Winter- Kale, potato, leek, Camelia
QUICHE
1 recipe Whole Wheat Quiche Crust
10 eggs
125 mL Cream or Milk
Cheese
Vegetables
WHOLE WHEAT QUICHE CRUST142g whole wheat spelt flour
½ teaspoon salt
¼ teaspoon baking powder
107g cold unsalted butter
70-85 g ice water
1. Mix together the flour, salt and baking powder in a medium bowl
2. Add the butter and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones.
3. Add the ice water a little at a time, mixing until the dough is nearly cohesive. If you grab a handful, some of it will hold together, but some will crumble away.
4. Scoop the mixture out onto a piece of parchment or waxed paper, and flatten it out a bit.
5. Using the parchment or waxed paper, fold the dough over on itself — first from one side, then from the other. You'll find that the dry crumbs are becoming incorporated with the cohesive dough. If there are still dry areas, spritz them with additional water, and fold the dough in on itself again. Keep folding and gathering until just a few dry crumbs remain unincorporated; this should only take a few folds.
6. Shape the dough into a disk about 1" thick, and refrigerate it for 30 minutes or longer; this rest period allows the flour to absorb the water, making the dough easier to roll out.
7. When you're "ready to roll," remove the dough from the fridge. If the dough has been refrigerated longer than 30 minutes, let it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit.
8. Roll the dough to the size needed (about 12" to 13" for a 9" pie). Place it in a pie pan, and refrigerate it while you prepare your filling. Fill and bake as directed in your recipe.
Mayonnaise
5 each Egg yolks
1/2 teaspoon Dijon Mustard
1 teaspoon Lemon Juice
to taste Salt
125 mL Olive Oil (not extra virgin)
125 mL Neutral vegetable oil like Rapseed or Sunflower Oil
1. In a mixing bowl, combine the yolks, salt, mustard, lemon juice and 1 tablespoon water. Mix well.
2. With the mixer running, slowly add the oil. Adjust the seasoning to taste. If the mayonnaise gets too thick before all of the oil has been added, add a little water.
DO NOT KEEP LONGER THAN 5 DAYS.
This mayonnaise can be used plain but it is also very good with either a little fresh garlic crushed into a paste or roasted garlic. Chopped parsley also works well.