Garlic Confit Quiche
"Shallots are for babies; Onions are for men; Garlic is for heroes." - unknown author
This small plant variety manages to single-handily have it's own festival, better known as the Gilroy Garlic Festival. Having this essential knowledge, isn't it time it had it's own quiche. Check out the easy to follow recipe for garlic confit at A Chow Life Then read on to see how to bring a classic quiche to life with a dose of your house-made garlic confit.
- 1 olive oil crust
- 18-20 cloves of garlic confit
- 2.5 oz Boursin garlic and chive cheese
- 10-12 Roasted Tomatoes
- 8 oz (approximately one bag) Cleaned and dried Spinach
- 1 Tbsp olive oil
- 1 clove raw garlic
- 4 large eggs
- 3-4 large heaping Tbsp sour cream
- 1/4 cup shredded Parmesan cheese
- 1/2 tsp Kosher salt and 1/4 tsp pepper
Preheat oven to 400 degrees Fahrenheit. Make one olive oil crust. (see below for instructions)
While crust is baking, blend eggs,sour cream and salt and pepper.
Heat olive oil in saute pan. Poke a raw garlic clove with a fork and use this to spread olive oil in pan. Once oil is heated add the 8 oz of raw spinach to the pan and, once again using fork with garlic, slowly saute spinach until wilted. Once wilted, remove from heat and drain on a paper towel.
Remove crust from oven. Break up Boursin cheese into small morsels and disperse on quiche crust bottom. Some pieces may melt if the quiche is still hot. This is not a problem. Next, spread the cloves of garlic confit using a clean fork or spoon onto the crust so that each quiche has a bit of garlic. Do the same with the roasted tomatoes. Then add the drained spinach over all of the previous ingredients. Finally pour the egg mixture into the quiche filling to the top of the crust. Top with the grated parmesan cheese.
Bake in oven at 400 degrees Fahrenheit for 25 minutes until knife comes out clean.
Tips and Cautions:
- Make extra roasted tomatoes and add to the top of open faced sandwiches.
- Follow Garlic Confit Recipe exactly; as garlic in oil carries a risk of botulism. Do not keep it longer than one week to be on the safe side.
Glass of red pinot noir...I'm loving Cloudline right now even if only scoring 87 wine points. It goes very nicely with this quiche.
-8 oz Whole wheat pastry flour and All Purpose flour 50/50
- 1 teaspoon fine sea
- 1 teaspoon
- 60 ml (1/4 cup)
- 120 ml (1/2 cup) cold
Makes enough to line a 28- to 30-cm (11- to 12-inch) quiche pan.
Grease the quiche pan lightly with butter and flour.
Combine the flour, salt, and herbs in a medium mixing bowl. Whisk together. Add the oil and mix it in with a fork. Add the water, mix with the fork until it is absorbed, then knead lightly (I do this with just one hand, in the bowl) until the dough comes together into a ball. Do not over knead.
Yes right after kneading....
Turn the dough out on a lightly floured work surface. Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out into a circle large enough to fit your tart pan. Turn the dough by 45 degrees (a quarter of a circle) every time you roll the pin and back, adding a little more flour underneath and on the dough when it seems on the verge of becoming sticky.
Transfer the dough on the rolling pin into the prepared pan and line it neatly. Trim the excess dough, and place the pan in the fridge for 30-45 minutes to rest. Preheat oven to 400 degrees Fahrenheit.
Remove the crust from the refrigerator and prick with a fork and place it in the oven at 400 degrees Fahrenheit. Bake the crust for 10 minutes.