Asparagus, Goat Cheese, and Caramelised Onion Quiche


 
Asparagus, Goat Cheese, and Caramelised Onion Quiche - Flaky pie dough, caramelised onion, creamy goat cheese, baked into the perfect quiche. A great way to use up bits and bobs in your fridge. Would also be great with broccoli! #quiche #caramelisedonion #savouryquiche #savoryquiche #asparagus #goatcheese #chevre
Asparagus, Goat Cheese, and Caramelised Onion Quiche - Flaky pie dough, caramelised onion, creamy goat cheese, baked into the perfect quiche. A great way to use up bits and bobs in your fridge. Would also be great with broccoli! #quiche #caramelisedonion #savouryquiche #savoryquiche #asparagus #goatcheese #chevre
Asparagus, Goat Cheese, and Caramelised Onion Quiche - Flaky pie dough, caramelised onion, creamy goat cheese, baked into the perfect quiche. A great way to use up bits and bobs in your fridge. Would also be great with broccoli! #quiche #caramelisedonion #savouryquiche #savoryquiche #asparagus #goatcheese #chevre
Asparagus, Goat Cheese, and Caramelised Onion Quiche - Flaky pie dough, caramelised onion, creamy goat cheese, baked into the perfect quiche. A great way to use up bits and bobs in your fridge. Would also be great with broccoli! #quiche #caramelisedonion #savouryquiche #savoryquiche #asparagus #goatcheese #chevre
Asparagus, Goat Cheese, and Caramelised Onion Quiche - Flaky pie dough, caramelised onion, creamy goat cheese, baked into the perfect quiche. A great way to use up bits and bobs in your fridge. Would also be great with broccoli! #quiche #caramelisedonion #savouryquiche #savoryquiche #asparagus #goatcheese #chevre
Asparagus, Goat Cheese, and Caramelised Onion Quiche - Flaky pie dough, caramelised onion, creamy goat cheese, baked into the perfect quiche. A great way to use up bits and bobs in your fridge. Would also be great with broccoli! #quiche #caramelisedonion #savouryquiche #savoryquiche #asparagus #goatcheese #chevre
Asparagus, Goat Cheese, and Caramelised Onion Quiche - Flaky pie dough, caramelised onion, creamy goat cheese, baked into the perfect quiche. A great way to use up bits and bobs in your fridge. Would also be great with broccoli! #quiche #caramelisedonion #savouryquiche #savoryquiche #asparagus #goatcheese #chevre

Just want to start out by saying a quick THANK YOU SO, SO MUCH for all of the kind words after Wednesday's post! Now that I can finally talk about it the excitement is setting in properly. Please remember that you can vote as many times as you want - so if you have spare minute feel free to pop over and hammer on the refresh button for a bit! 

I thought it was quite fitting to post the recipe for this quiche - it was something that Kate and I came up with. Kate is also a finalist in the 'Baking and Sweets' category along with our best girl Becky. Charleston had better watch out. This particular quicheweekend I flew down to Alabama to visit and we went from internet besties to IRL besties. We were attending a Bennett Brunch hosted by the lovely Brian of Bake from Scratch, and while we had the baked goods side of our contribution sussed, we wanted to take something savoury along too, just because. Asparagus had just come into season and both of us had been meaning to make a quiche for a while, so we kept it simple and went with asparagus, goats cheese, and caramelised onions. When you have strong flavours and fresh produce, I find the best way to go about it is to keep the ingredients to a minimum. My usual go-to for quiche is a filo base, and the contents of the fridge inside, covered with some egg, but this time we kept it classy like the beings that we are. Plus you can't ever go wrong with goat's cheese and caramelised onion. 

So here's a bff quiche recipe for you - we started with Kate's pie crust, which is way less high maintenance than mine, comes together in the food processor, and only needs a short rest, not an overnight nap like mine. We then went in with some onions, which had hung out in the pan just long enough to reduce right back into a sticky caramel mess. Some sharp soft goats cheese topped the onion, then the filling was covered with a cream and egg mixture. Asparagus that had been quickly blanched was then placed on top, in a pattern that managed to hold nicely even in the oven. The result was a little bit fancy, very pretty, and insanely delicious. Savoury quiche win. The recipe doubles really well, so if you have two tart tins, making a second one will be well worth your while (and really, not much more effort).

A few wee notes:

  • Thin asparagus works well! Usually I would just snap the ends off, but I tried to cut each one to a similar length that would fit inside my tart tin.
  • Caramelise the onion while the pastry rests! It may seem like a lot of onion at the start, but I promise it will all cook down into a melty, delicious mess. 
  • If asparagus is out of season / you don't like it / it's too hard to find, this would work perfectly with broccoli too - cut it into thin slices, blanch quickly then arrange on the top. 
  • If you don't have chevre (soft goat's cheese), sub feta cheese.
 

 

Asparagus, Goat Cheese, and Caramelised Onion Quiche

- Makes one 9" quiche -

Crust recipe from The Wood and Spoon

Crust
1/2 batch of Kate's pie crust, rested
1 egg white plus 1 tsp water, whisked

Caramelised onions
4 Medium to large white onions, peeled and sliced thinly
Olive Oil
Large pinch of salt
1/2 Tbsp brown sugar
2 Tbsp balsamic vinegar

Filling
1 medium bunch asparagus, washed and trimmed
1/2 cup caramelised onions
4oz (115g) soft goat's cheese (chevre) or feta
1 cup (240ml) heavy cream
4 eggs, at room temperature
Salt and pepper to season

- PROCESS -

CARAMELISED ONIONS

Heat a large, heavy bottomed pan over high heat. Add about 2 Tbsp oil, and the onions, stirring to coat. Add a big pinch of salt. Reduce the heat slightly, and cook for about 10 minutes, stirring occasionally. After 10 minutes, add the sugar, and stir well. 

Continue to cook the onions for a further 30 to 40 minutes, reducing the heat as necessary and stirring every few minutes. Add a little extra oil or water if needed to stop the onions drying out. 

The onions are done once they are collapsing, and dark brown in colour. They will have reduced significantly. 

Deglaze the pan with the balsamic vinegar, and stir well. Remove from the heat and allow to cool.

CRUST

Preheat the oven to 350˚f. Roll out the dough to 1/4" thickness and use it to line a 9" round Tart tin with a removable bottom, trimming the excess. Line tightly with foil, and fill with ceramic pie weights, rice, or beans.

Bake for 15 minutes, until the pastry has set and is beginning to go golden. Remove
from the oven, remove foil and weights, leave to sit for 5 minutes, then brush all over
with egg wash. Return to the oven for another 5 minutes. Remove from the oven and allow to cool completely on a wire rack.

ASSEMBLY AND BAKING

In a medium bowl, whisk together the cream, eggs, and salt and pepper. Blanch the asparagus in boiling water for 15-20 seconds. Drain and run under cold water. Spread the caramelised onions over the bottom of the prepared tart crust using your hands or an offset spatula. Crumble the goat's cheese over the onions. Pour the egg mixture over the onions and goat cheese, taking care not to overfill.

Arrange the asparagus on the surface of the tart, with all of the spears pointing in the
same direction. You will most likely have to double up on the layers to fit it all in. Bake the quiche for 30-35 minutes, until the filling is set and golden. Remove from the oven and allow to cool. Serve warm or at room temperature.

Asparagus, Goat Cheese, and Caramelised Onion Quiche - Flaky pie dough, caramelised onion, creamy goat cheese, baked into the perfect quiche. A great way to use up bits and bobs in your fridge. Would also be great with broccoli! #quiche #caramelisedonion #savouryquiche #savoryquiche #asparagus #goatcheese #chevre

Asparagus and beet salad with farro, crispy sage, and lemon brown butter


 
Asparagus and beet salad with farro, crispy sage, and lemon brown butter
Asparagus and beet salad with farro, crispy sage, and lemon brown butter
Asparagus and beet salad with farro, crispy sage, and lemon brown butter
Asparagus and beet salad with farro, crispy sage, and lemon brown butter
Asparagus and beet salad with farro, crispy sage, and lemon brown butter
Asparagus and beet salad with farro, crispy sage, and lemon brown butter

Up until recently, salad has always been a side dish thing. Growing up, most of our meals were centered around a meat or protein. It was only once I moved to the states, and we started cutting right back on our meat, that we began having a salad as a whole meal. It's such a great way to use up things that are in the fridge, and you can change it up depending on whatever you have on hand. I do tend to find myself re-making the same things over and over though. A Salad rut, if you will. 

Until this summer. This is the summer that we will eat EPIC salads. I know this, because i've had three of them in the last week alone. Salads that make you dribble a little bit when you taste the dressing. Substantial enough to make a whole meal, and so delicious that Rich finishes off the rest, regardless of the fact that there's enough for 5 people. 

My salad game has been changed by my lovely friend Hetty's new book, Neighborhood. It has been out in Australia for a while, but she just released it into the American world yesterday! I first met Hetty at an event last year, and was instantly drawn in by her bubbly personality and ability to tell it exactly how it is. I was drawn in again by quite possibly the best cauliflower dish I have ever eaten in my life. Her book is an extension of that - it is packed full of beautiful salads, with flavour combinations you had no idea you needed in your life until you try them for the first time. It coincides perfectly with the start of CSA season, and the arrival of beautiful spring and summer vegetables at the farmer's market. It is perfect in the sense that you can look in your vegetable drawer, flick through the book, and you will likely find a simple, delicious recipe that uses what you have. The recipes are flexible and adaptable, and all of them look incredible. I have already made 3 recipes from it, and all of them have been insane. I just ordered a copy for my Mum, because I know she is going to love it just as much as I do. Do yourself a favor and grab yourself a copy - your summer meal plans are about to be taken up a notch. Congrats, Hetty! This book is nothing short of magic.

I had a really hard time deciding what to make from the book - until the words 'brown butter' and 'crispy sage' caught my eye. The salad I went with is farro based, with roast beets and quickly sauteed asparagus. It is then topped off with crispy sage leaves, and a brown butter lemon dressing that is quite possibly one of the best things I have ever tasted. It's filling enough that you can have it by itself as a meal, or it would make the perfect accompaniment to a summer BBQ or weeknight dinner. 

ALSO - I am giving away a copy of Hetty's book! All you have to do is leave a comment down below with your favourite salad combination. Competition closes on the 7th of July at 8pm EST. Open to US residents only.

 

 

Asparagus and beet salad with farro, crispy sage, and lemon brown butter
- Serves 4 to 6 -

Reprinted with permission from Neighborhood. Copyright 2016 by Hetty Mckinnon. Published by Roost books.


Salad ingredients
2 cups (350g) farro, rinsed
1 garlic clove, crushed
4 large golden beets, about 2lb / 1kg, peeled and cut into thin wedges (I used a mix of red and golden)
3-4 Tbsp extra-virgin olive oil
1 lb (400g) asparagus, trimmed and cut into 1 inch pieces
1 cup microgreen sprouts (optional)
1 cup walnuts, toasted
Sea salt and Black pepper

Lemon brown butter dressing
1/2 cup (1 stick / 120g) unsalted butter
1/2 cup fresh sage leaves
Juice of 1/2 a lemon
1 small garlic clove, minced
3/4 tsp dijon mustard
1 teaspoon maple syrup
Sea salt

 

- PROCESS -

Preheat the oven to 400˚f / 200˚c. 

Add the Farro and crushed garlic to a saucepan of boiling salted water and cook for 20 minutes, or until tender. Drain. 

Place the beets on a large baking tray, drizzle over 1-2 Tbsp of olive oil, and season with salt. Roast for 25-30 minutes until tender.

Heat 1 Tbsp of olive oil in a large frying pan. Add the asparagus and cook for 1 1/2 - 2 minutes until just tender but still bright green in colour. 

To make the lemon brown butter, melt the butter in a small saucepan over medium heat. Add the sage leaves and swirl around in the butter until they begin to crisp, then remove them from the pan, sprinkle over a little salt, and leave to drain on absorbent paper towels. Continue to heat the butter until it is browned and smells nutty, then remove from the heat and allow to cool slightly. Carefully whisk in the lemon juice, garlic, mustard, and maple syrup and add a pinch of salt. 

Combine the farro, beets, and asparagus, drizzle over a little olive oil, and season well with salt and pepper. Arrange on a large serving dish and spoon over the lemon brown butter. To serve, scatter over the sprouts, if you like, and the crispy sage leaves and walnuts.

Asparagus and beet salad with farro, crispy sage, and lemon brown butter

Ramp, mushroom, asparagus, and preserved lemon linguine


 
The perfect spring pasta - ramp, mushroom, asparagus, and preserved lemon linguine
The perfect spring pasta - ramp, mushroom, asparagus, and preserved lemon linguine
The perfect spring pasta - ramp, mushroom, asparagus, and preserved lemon linguine
The perfect spring pasta - ramp, mushroom, asparagus, and preserved lemon linguine
The perfect spring pasta - ramp, mushroom, asparagus, and preserved lemon linguine
The perfect spring pasta - ramp, mushroom, asparagus, and preserved lemon linguine
The perfect spring pasta - ramp, mushroom, asparagus, and preserved lemon linguine

I often find myself standing in the kitchen at dinner preparation time, totally unmotivated and underwhelmed. I make food, write about food, photograph food and eat food for a good part of the day, so by the time it gets to dinner, I often can't be bothered to make anything. It is for this reason that I like to have a solid repertoire of recipes up my sleeve that come together quickly, don't require a special trip to the supermarket, and give us a nice little variety. We often have things such as home-made pizza, slow-cooked chilli, or a quick pasta thrown together with ingredients from the fridge. I usually have a fairly diverse range of vegetables on hand, so can usually throw something together. Sometimes the end result is questionable, but we get there in the end.

Everyone seems to be clinging on to spring at the moment here in the city. The greenmarket is the most amazing place to go - I often find myself on a manhattan bound train after my spin class in the mornings, taking me to the market instead of home. The early morning is the best time to go, as you get the first pickings of the produce, get time to chat with the farmers, and it's also the time when the chefs come in to pick up produce for their restaurants. I love watching them select vegetables, and always sneakily take note of the things that they go for first. 

One of my favourite things to do is to pick up a bunch of things that are in season, come home with them, and cook dinner on the fly. During the winter it was mainly root vegetables and pumpkin, meaning that we had loads of soup, gnocchi, pizzas, and rich meat-based pasta sauces. Spring vegetables have been slowly sneaking their way into the market - ramps, asparagus, spring garlic, oyster mushrooms. These all came home with me and made their way into a pasta dish with some white wine, quality parmesan, pasta water (fave ever), and finished off with some preserved lemon to add a little brightness. This dish took me about 20 minutes from start to finish - while the water is boiling you chop everything up, and fry it all off while the pasta is cooking. The skillet is deglazed quickly with some white wine, then the pasta is added along with some pasta water and parmesan. A quick toss and season and you are good to go. Wham, bam, thank you mam. Dinner on the table. Or in our case, collapsed on the couch with a terrible TV show in front of us.

A few wee notes:

  • Don't be put off by the name! You can fill this pasta dish with anything you have on hand - the majority of the base ingredients here are interchangeable. Sub ramps for shallots, spring garlic for a few cloves of regular garlic, oyster mushrooms for any other variety, and preserved lemon for a finely grated lemon zest. I make this very often and just sub in whatever I have on hand.
  • Make sure that you reserve the water from the pasta - you can transfer the pasta to the skillet using tongs, as you don't have to worry too much about draining it as the water ends up in there anyway.
  • Ensure you taste along the way - if you aren't using preserved lemon you will need to up the salt content a little. Make sure that you salt in levels rather than all at once at the end, as it helps give the dish a bigger depth of flavour. I love to finish dishes with a flaky sea salt such as maldon.
  • I used wholegrain linguine, but this will work with most types of pasta. Just make sure that you give the sauce a little time to emulsify at the end and coat everything nicely.
  • Adjust the amount of pasta depending on your serving size - for two people I usually use a small handful of linguine - the circumference is about the size of the circle that is made when I touch my thumb and pointer finger together. 
 

 

Ramp, mushroom, asparagus, and preserved lemon linguine
- Serves 2 -

100-150g (depending on serving size) wholegrain linguine or other pasta
3 ramps, stems and leaves, finely chopped (alternatively use 2 shallots)
2 stems of spring garlic, white and light green sections only, finely chopped (or use two garlic cloves, finely chopped)
150g oyster mushrooms, or any other mushroom of your preference
250g fresh asparagus, trimmed and cleaned, chopped into 2" pieces (if it is not asparagus season, use broccoli, chopped into small florets, and add alongside the mushrooms)
Rind of half a preserved lemon, finely chopped, plus a few slices to garnish, or the zest of one lemon
1/3 cup (80ml) white wine
1/2 cup finely grated good quality parmesan cheese
Salt and pepper to season

- PROCESS -

Bring a large pot of well-salted water to boil. While the water is coming to the boil, chop the vegetables. Add the pasta to the boiling water and cook according to the packet until al dente.

Heat a skillet or frying pan over high heat. Fry the ramps and garlic, along with a big pinch of salt, in a little olive oil. Fry for 2-3 minutes. Add the chopped mushrooms and fry for another 2 minutes, adding a little more oil if necessary. Add the preserved lemon, cook for 30 seconds or so, then add the asparagus and cook for a further 30 seconds, until the asparagus is bright green. Deglaze the pan with the white wine, and cook for 1-2 minutes until the wine has begun to evaporate.

Transfer the cooked pasta to the skillet using tongs. Add the cheese and 1/2 cup of the pasta water. Toss well using the tongs, until the 'sauce' emulsifies and coats the pasta. Continue adding pasta water as needed to help loosen. 

Pile the pasta onto serving dishes, season with flaky sea salt and freshly ground pepper, and place a few slices of the preserved lemon on top. 

The perfect spring pasta - ramp, mushroom, asparagus, and preserved lemon linguine