It’s no surprise that I love quiche. Evidence: smoked salmon quiche, Brussels sprouts quiche, tomato + pesto quiche and asparagus + mushroom quiche. Today I’m adding a new one to the list – shiitake mushroom + green garlic (or spring onion) Parmesan quiche.
This is my newest creation and it’s all thanks to the return of Headhouse Farmers’ Market. I’ve told you before that Greg and I work at a farmers market in the city on Sundays for his family’s farm, Three Springs Fruit Farm. After a winter hiatus, the market is back up and running and I couldn’t be happier to be back at it again. Each week we get to come home with fresh and local produce that is always, truly the best.
Anyway, let me tell you about green garlic. Our next door neighbor at market always has the best vegetables. Greg and I get mushrooms from him every single week, but a few weeks ago decided to pick up some spring onions as well, or so we thought. We went home with the mushrooms and spring onions and I made a quiche for dinner. It was so excellent with the veggies, plus some fresh thyme I had in the fridge and a sprinkle of Parmesan cheese. It wasn’t until the next week at market I discovered that the spring onions were in fact, not spring onions, but actually something called green garlic. I loved the previous weeks quiche so much, that home I went with more green garlic.
After some research, here’s what I found: “Green garlic is simply immature garlic and looks like a slightly overgrown scallion or green onion,” about.com told me. For more info, click here. Huh, how about that. Either way, I’m glad to have tasted something I never had before and to learn something new.
Don’t be scared though, this quiche is not overly garlic-tasting at all. You could continue to tell me I’m using spring onions and I would believe you. I do think spring onions would produce a similar taste in this quiche, so that’s why I included them in the title. If you use spring onions, make sure they are plump and full looking, and preferably locally grown (always the best!). But, if you are at a market this weekend and see green garlic, pick it up and give something new a try!
A few more notes on the quiche – the thyme is essential. It gives a taste that is subtle but makes a big difference. Use fresh or dried, whatever you have on hand – see the recipe for specific amounts. And, the Parmesan in this is amazing. It adds just the right salty/buttery taste without being heavy or overpowering. Enjoy this springtime quiche!
- 1 prepared pie crust
- 2 tablespoons olive oil
- 2 cups (or more!) shiitake mushrooms, chopped
- 5 stalks green garlic (or spring onions), sliced
- 2 garlic cloves, minced
- Several sprigs of fresh thyme, lightly chopped (or 1/4 teaspoon dried, ground thyme)
- 2/3 cup grated Parmesan cheese
- 5-7 eggs (depending on the size of your crust)
- 1 cup whole milk (or half & half)
- 1/2 teaspoon black pepper
- Scant 1/2 teaspoon salt
- Preheat oven to 400*.
- Roll pie crust out into pie pan.
- Add 2 tablespoons olive oil to a medium pan over medium heat. Once hot, add the mushrooms and green garlic. Saute for several minutes, until the veggies have softened and are slightly golden. Add the garlic cloves and stir. Remove from heat.
- Beat together the eggs, milk, salt and pepper using a mixer or a whisk. Mix well, until eggs seem very light and aerated.
- Add the veggies to the bottom of the pie crust, then sprinkle on the Parmesan. Pour the egg mixture into the crust.
- Bake in the preheated oven for 20-30 minutes**, or until quiche is just set, but cooked through.
- I used green garlic, but spring onions will work as well.
- **Quiche can be tricky as ovens vary. Quiche cooks differently in different ovens so sometimes it takes some experimenting to find the right baking temperature and time for your oven. Mine takes exactly 20 minutes in a 400* oven, but keep in mind that you may need to adjust the temperature/time to accommodate your oven.**