Blue Illusion muses Fabrienne and Marie Bottero generously take us on a tour through their garden to create the perfect French-inspired spring Quiche recipe.
ABOUT THE AUTHOR: Fabrienne is a writer who spends her time between New York City and Tokyo. She regularly contributes to Blue Illusion’s fortnightly L’Édition and has a deep admiration for all things French. Throughout this article, Fabrienne and her mother Marie both wear our Picnic in Provence collection.
With the overflowing garden, my mother and I were eager to pull out some of our favourite fresh recipes, including the Spring Provençal Quiche I'll share with you today!
I was introduced to this recipe the summer I lived in Nice, studying the French language while working at a café owned by a friend. My host family taught me the importance of cooking fresh local food as we perused the market on Cours Saleya, always choosing whatever looked tastiest.
Whenever I eat this quiche, I remember the bright, carefree energy of the Côte d'Azur and the rich memories I made there. I hope this quiche will also find a home and fond memories with you!
One thing that makes the flavours of Provence so special is that it borders Italy, so there is a long history of mingling that has created a uniquely fresh and deep cuisine. You can see some of that influence in this quiche with the basil pesto and parmesan cheese.
2 cups of flour
2 sticks of butter
1 medium-sized shallot (Sautée until lightly browned)
12 stalks of asparagus (Cut short)
¼ cup of fresh parsley (Finely chopped)
½ cup of grated white cheddar
½ cup of grated parmesan cheese
2 tablespoons of basil pesto
4 large eggs
1 cup of heavy cream
⅛ ground black pepper
⅛ grated nutmeg
1 tablespoon of lemon zest
beat until fluffy, add the pepper, nutmeg, & lemon
Heat the oven to 220 degrees Celcius.
In a food processor, put the flour and butter and then pulse until crumbly & evenly mixed. Add the egg and then run the motor just until a ball forms, turn off immediately. Wrap the ball in plastic wrap and chill for at least an hour or up to 2 days. Comme vous voulez!
Butter a 25cm tart pan with a removable bottom and place it on a rimmed baking sheet. On a lightly floured surface roll out the dough to form a 30cm round, rolling from the centre and trimming the edges as needed.
Drape the dough over the tart pan and press it into the bottom and up the sides, folding the excess dough to create thickness on the sides and pinch for uniformity. Use a fork to poke evenly spaced breathe holes in the bottom and sides of the dough.
Chill the filled tart shell for 30 minutes (optional)
While it bakes, prep the filling and make the egg mixture.
Butter a piece of foil and then line the shell with the butter-side down against the dough, weigh down with pastry pebbles.
Bake for 10-15 minutes on the upper shelf of the oven.
Remove the foil and pebbles carefully and return the shell to the oven for 5-7 minutes until golden brown. Let it cool.
Lightly brush some pesto on the bottom of the crust, add the shallots. Pour in ½ of the egg mixture and arrange the 12 asparagus in a wheel-esque design, sprinkle some of the cheddar cheese on top. After, pour the second half of the egg mixture and finish with the rest of the cheese. Sprinkle with parsley, et voilà!
Bake on the lower rack of the oven for 25-30 minutes or until puffy and browned.
Allow to cool before you remove the bottom of the pan. Enjoy with loved ones.