NEVER ENOUGH THYME QUICHE RECIPE
As the summer garden flourishes with Thyme, it often feels like there isn’t ample time to savor a relaxing quiche in the open air, so let’s whip one up!
Quiche
In my household, quiche has consistently been that classic recipe we prepare for festive brunch get-togethers.
It’s something we can prepare a day ahead and simply pop into the oven for a delightful brunch together.
The quiche collection in my family has expanded throughout the years; some prefer meat, others don’t, and an assortment of dairy-free and gluten-free choices have started to replace our traditional quiche.
On one occasion, when the request was for a gluten-free crust (ugh), I devised one of the finest quiche recipes ever: Potato Crusted Quiche!
It resembled a nest of home fries filled with plenty of delicious, eggy goodness inside!
Never Enough Time
My latest quiche, however, was crafted for summer, a season when my gardens overflow with herbs and vegetables, and I long to be outdoors.
I aimed for a straightforward yet decadent quiche that I could prepare in advance and small enough for individual servings.
Single servings facilitate easy transport to various spots in the garden, by the pool, or on the deck.
This method also enabled me to create numerous crusts in mini tart shells, freeze them, and just take them out when the time came to fill and bake.
This tactic provided me with extra time to care for my thyme and less time confined in the kitchen during those lively outdoors moments.
Thyme
Thyme consists of small clusters of leaves that are incredibly flavorful. They are more potent than oregano or marjoram, needing only a little when cooking with them.
Initially, I attempted to cultivate thyme in my garden, which was unsuccessful, then in pots on my deck, which thrived better; yet, it was the pots I cared for indoors during the winter that taught me a lesson about thyme; it prefers cooler conditions!
The first recipe I mastered using fresh thyme was a Master Class video with Gordon Ramsay demonstrating Fondant Potatoes. Goodness, those are amazing.
I was astounded by his generous use of thyme, added directly to the hot cast iron skillet along with the potatoes. He simply tossed whole sprigs of thyme into the hot pan.
The thyme crackled and sizzled, releasing an extraordinary aroma, which also infused a delightful flavor into the potatoes.
Thyme Quiche
I was determined to craft a straightforward quiche that featured minimal ingredients yet powerfully highlighted the taste of the fresh thyme from my garden.
An uncomplicated, easy-to-assemble pie crust, or a store-bought crust if you’re truly pressed for time.
Eggs, cheese, garlic, and ample thyme combine in the crust and bake to perfection in under 30 minutes. This is in contrast to a full-size quiche, which may take an hour to bake.
Mini Quiche Pans
Even though I possess half a dozen charming tart-sized baking dishes that I enjoy using when it’s just me at home, I have a more efficient idea for larger gatherings.
When preparing various quiche recipes for a big get-together, or simply making multiple quiche crusts to stash in the freezer, I prefer to utilize Mason Jar Lids as a simple and very budget-friendly solution.
mini quiche dish.
Ingredients Required
- Butter
- Flour
- Eggs
- Creamy Cheese
- Garlic
- Fresh Thyme
- Salt and Pepper
Tools Necessary
- Mini Tart trays
- Mixing bowl
- Whisk
- Rolling pin
- Garlic press
- Cutting board
- Chopping knife
- Measuring spoons
- Oven
- Base
- 8 tbsp Butter chilled
- 1/2 tsp Salt
- 1 Egg beaten with enough water to equal 1/4 cup
- 1 3/4 cup Flour additional for rolling out
- Filling
- 6 Eggs
- 4 oz Cheese soft or hard
- 1 Garlic clove minced
- 1 tbsp Fresh Thyme chopped
- 4 Thyme sprigs
- Salt and pepper as desired
-
Preheat the oven to 350°F
-
Base – Combine the butter, salt, and flour in the food processor and pulse until mixed. While the machine is on, gradually add the beaten egg (measuring 1/4 cup liquid), until a dough ball forms, adding more flour or a splash of cold water if necessary to achieve a smooth dough ball.
-
Split the dough into 4 portions for individual quiches or create one large quiche. Roll the dough on a floured surface just enough to fit the pans/pan.
-
Filling
-
Beat the eggs with garlic, salt, pepper, and thyme until airy and fluffy.
-
Distribute evenly into the prepared base/bases.Lay thin slices of creamy cheese atop each quiche.Garnish with a sprig of thyme.
-
Bake until the crust turns golden and the eggs set in the center, roughly 30 minutes.
- Yields 4 mini quiches or 1 medium quiche.
Post Comment