In my last post I showed off some of the great local vegetables that I can get at Shoku-no-Eki, our local fresh-from-the-farm market. I decided to make a quiche with the spinach, gyouja ninniku (as I said before, I think these are ramps or a relative of them), shallots, onions, and garlic, along with some fresh farm eggs. For quiche and carbonara, I especially like the “futago tamago” or double-yolked “twin eggs.”
First I started with a half batch of Martha Stewart’s pate brisee. For some reason, whenever I’ve made pastry dough here in Japan, the flour becomes completely saturated with butter before I add any of the water. I got some advice from my mom when I made my last tart that the water helps keep the crust from shrinking as it bakes, so I reduced the butter in the recipe and made sure to add at least a bit of water to finish the dough. It wasn’t much, and as you can see, the crust still shrunk a little bit from the edges. It’s definitely a recipe that I was happy with, though, so I’ll continue to work on it. Instead of rolling out the crust, I took the lazy approach and just plopped it into the pan and used my fingertips to press it evenly around the pan. Next, it went into the oven to blind bake.
While the crust was baking, I made the filling. First I browned a few tablespoons of finely chopped bacon. Then I sauteed half an onion, a clove of garlic, and a few shallots. After that, I added the chopped gyouja ninniku and spinach to wilt. After that I mixed up some cream and eggs, stirred in the vegetable filling, poured it into the crust and sprinkled some pecorino romano on top before popping it back in the oven to bake. With a salad on the side, what a delicious dinner it was!