- Course: Appetizer, Main Course
- Total Time: Under 4 Hours
- Skill Level: Challenging
- Cost: Moderate
- Favorited: 12 Times
It should be noted that the quiche filling will be far too strong if it is made with anything other than fresh, new-crop garlic cloves, however many times they have been blanched in boiling water.
For the pie crust:
- ¾ cup (scant) all purpose flour
- 4½ tablespoons (generous ½ stick) butter, cut into cubes
- Pinch of salt
- 1 to 2 tablespoons ice water
For the filling:
- 20 peeled new-crop garlic cloves
- Freshly ground pepper
- 7 ounces ripe tomatoes, peeled and chopped
- ½ cup milk
- 1 teaspoon saffron threads
- 2 large eggs
- 1 large egg yolk
- 1/3 cup sour cream
- 1/3 cup heavy cream
- 3/8 cup (rounded) light cream cheese
- ¼ cup freshly grated Parmesan cheese
For the pie crust, put the flour, butter, and salt into a food processor and briefly blend together until the mixture resembles fine bread crumbs. Now tip into a large, roomy bowl and gently mix in the water, using cool hands or a knife, until well amalgamated. Knead together, then put into a plastic bag and rest in the refrigerator for at least 1 hour before rolling.
For the filling, put the garlic cloves into a small pan, cover with water, and bring to a boil. Drain and refresh with cold water, then repeat. Drain and refresh again, cover with water once more, add a little salt, and simmer for several minutes until very soft. Drain and set aside.
Put the tomatoes and a little seasoning into a stainless steel pan and allow to simmer for a good half an hour or so, at least until the mixture is well reduced and jammy (it needs to be spread onto the pie crust base).
Preheat the oven to 350°F and put a baking sheet inside to heat up. Roll out the dough on a lightly floured counter, as thinly as you dare, then use to line an 8-inch, 3-inch-deep tart pan and prick the base. Line the pie crust with foil and dried beans, slide onto the hot baking sheet, and bake “blind” for about 15 minutes. Remove the foil and beans and return the pie crust to the oven for another 10 to 15 minutes until it is golden, crisp, and well cooked through, particularly the base.
Put the milk into a small pan with the saffron, warm through, and leave to infuse for 5 minutes. Blitz the eggs, egg yolk, and cooked garlic together in a food processor until smooth. Add the sour and heavy creams, the cream cheese, and Parmesan and briefly blend again. Pour into a bowl and stir in the saffron-infused milk. Season lightly.
To assemble the tart, spread the tomatoes over the pie crust and then pour in the saffron custard; you may find it less nerve-racking to half-fill the pie shell first and spoon or ladle in the rest once it is in the oven. Bake for 30 to 40 minutes, until set and pale golden on the surface. Allow to cool for at least 10 minutes before eating, as hot quiche tastes of very little.
© 2009 Simon Hopkinson
Note from Cookstr's Editors
Nutritional information includes 1/8 teaspoon of added salt per serving.
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