Tarragon Garlic–Infused Green Onion Goat Cheese Quiche

Tarragon Garlic–Infused Green Onion Goat Cheese Quiche

Tarragon Garlic–Infused Green Onion Goat Cheese Quiche Stock Food Photo

© Nicole Branan | Image ID: 33-956

Full Size Image Dimensions: 6016 pixels by 4016 pixels

 

Image Descriptions: An overhead view of a green onion quiche with tarragon on a rustic farmhouse table.

Image Keywords: tart, custard, baked, crust, crumbs, plate, scallion, spring onion, herb, forks, produce, basket, missing slice, slice, round, cheese, egg, farm table, organic, horizontal, food, wood surface, sprig, stock food photo, stock food image, stock photography, food photography

 

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Recipe Notes:  I got the idea to infuse the cream and milk for this quiche from chef Vivian Howard, who did the same in a green onion gratin she made in one of the episodes of her super interesting show A Chef's Life. The process is very simple, you just add a good amount of fresh tarragon and a few garlic cloves smashed with the blade of a knife to your dairy, let the mix simmer for half an hour and then strain it. I finished the filling in a straight-forward quiche fashion with eggs and cheese and used goat cheese here because I like the light and creamy texture and the tangy, gamy flavor that it adds to savory tarts.

 

Tarragon Garlic–Infused Green Onion Goat Cheese Quiche

(by Nicole Branan/Filling adapted from Chef Vivian Howard's gratin recipe.)

This recipe makes one 9–inch quiche.

Ingredients:

For the crust:

For the filling:

  • 0.75 cup heavy cream
  • 0.75 cup whole milk
  • 2 garlic cloves, smashed
  • 2 large sprigs fresh tarragon (~6 inches or so in length)
  • 0.25 teaspoon salt
  • ~20 thin green onions, root cut off
  • 3 eggs
  • 4 ounces goat cheese

 

Directions:

Pre–bake the crust until it's starting to brown:

  • If you’re using 177 Milk Street’s recipe, prepare and chill the dough as directed, then roll it out and fit it into your greased tart or pie pan.
  • Freeze the crust for 10 minutes and heat the oven to 375 degrees F. while the crust is in the freezer.
  • Line the crust with aluminum foil and fill with pie weights, then bake for 20 minutes.
  • Remove the foil and the weights and continue to bake for another 10 minutes.
  • Take the pre–baked crust out and let it cool a bit but leave the oven running at 375 degrees F.

For the filling:

  • While the crust is pre–baking, combine cream, milk, garlic, tarragon and salt in a saucepan.
  • Bring the mix to a low simmer and cook uncovered on a low simmer for 30 minutes.
  • While the cream is simmering, cut the scallions in half lengthwise. Set aside.
  • Strain the milk/cream into a container you can easily pour out of, such as a large liquid measuring cup. Set aside.
  • In a large bowl, whisk the eggs and then whisk the goat cheese into the eggs (you’ll have to smash the larger pieces of cheese a bit with the whisk).
  • Pour the milk/cream mix into the egg/goat cheese mix and whisk until smooth. Fill the custard back into the measuring cup (no need to clean the cup before you do that).
  • Place the cut scallions into the pre-baked crust. (To arrange them into a spiral pattern like I did in the photo, you will need to cut them in half).
  • Carefully pour the custard into the pie crust and bake at 375 degrees F. until the filling has set (25–30 minutes).
  • Serve the quiche warm with a simple green salad dressed with olive oil and balsamic vinegar; the acidity of the vinegar works very well with the creamy quiche filling. 

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