I don’t know if it’s that noticeable, but it’s been a bit quieter around here on tentimestea. I think I’ve been developing a bit of blog fatigue. I’m certainly not in lack of food posts and photos (I’ve got 27 drafts at the moment–well, 26 with this one published–in various stages of completion).
But I’ve been feeling a bit tired lately. Maybe because work and studying and the occasional attempt at being social is slowly burning me out. Maybe because I have such a backlog of posts, so by the time I get around to writing them, I’ve already forgotten everything I had to say. Maybe because by the time I get around to posting the posts, I feel less excited about them because it’s been so long. Maybe because I realllly don’t like uploading the excessive amount of photos I take.
(Yes, the photos must be the main culprit.)
Part of this fatigue has manifested itself into lazy proofreading. In fact, almost no proofreading. Which should not come as a surprise to any readers of this blog as it is absolutely replete with errors and quite frankly I’m very prone to long-winded and cluttered run-on sentences and the occasional excessive adjective.
The run-on sentences are really too much trouble for me to deal with (after all, “I have made this longer than usual because I have not had time to make it shorter” and I can be, despite appearances, occasionally quite the busy person), but when I was skimming through last week’s post I had to let out an audible gasp at my use of “it’s” instead of “its.” No, I didn’t actually gasp–I’m usually not the best with grammar–but it was as though that single word was written in a font five sizes bigger than the surrounding text. It turns out that the use of it’s/its has possibly become one of my pet peeves–when I’m reading something it really stands out to me, and yet I always seem to type “it’s” irregardless. (So let me know if you see me using it improperly so I can quickly change it!)
But on to the quiche. Quiche is oh goodness one of the richest and loveliest things. I’ve been wanting to make it since seeing Johanne’s lovely spring-vegetable filled quiche on the French Gardener Dishes. The only problem with making it yourself is that you see all the butter and cream and eggs and cheese that goes into it…
This quiche has managed to jump the very, very long queue because I wanted to post this before the end of the fiddleheads season. We usually cook fiddleheads only with some butter and salt and pepper, but then your leftovers can be used for the quiche (if you have any).
You might not think it, but the pastry was light and flaky, even under a thick layer of custard (though I needed to bake it more to get more colour on the bottom), buttery and a bit salty.
I also had quite a bit of fun with all the herbs…I only wish I had some parsley though! Ever since it fell to the vicious onslaught of aphids I’ve been sorely missing its presence.
Fiddlehead and chive quiche
1 stick butter
75 g spelt flour
75 g white flour
generous pinch salt
The method is to pile the flour and salt on the counter, cut the butter into thin pieces, and incorporate it using the heel of your hand into large flakes as opposed to rubbing it in with the finger tips. Follow the procedure outlined here by Chez Pim. My description is quite subpar and nowhere near as handy and useful as her photo guide!
Adapted from the French Gardener Dishes and her delightfully golden asparagus and caramelized shallot quiche.
10 cremini mushrooms
1 large slice red onion
large handful chives
large chunk of 3 year aged cheddar
handful of soft, unripened goat cheese
125 mL heavy cream
125 mL milk
2 tsp dijon mustard
2 tsp grainy mustard
some herbs: lengths of chive, chive flowers, sage leaves, sprigs of thyme, fronds of dill, parsley leaves would be nice here
Preheat oven to 375.
Clean fiddleheads, boil in salted water until cooked through and just tender (8 minutes or so). Drain.
Chop mushrooms into dice, saute in a pan with a pat of butter until well-browned. Finely chop the red onion and chives. Grate the cheddar and crumble the goat cheese.
Whisk together the eggs, cream, milk, mustards, and season with a pinch of salt and some pepper.
Roll out the pastry on a floured surface until nice and thin (a 1/4″ thick or so). Cut into pieces and use them to line the tart pans, re-roll the excess and scraps until all pans are lined.
Arrange the chopped mushroom, onion, chives and cheeses on the bottom of the pans. Cover with the egg mixture, filling each tart nearly to the top. Arrange fiddleheads and the herbs on top.
Bake the small tarts for around 25 minutes or until set and slightly golden on top.
Let cool a bit before unmoulding. Serve with yoghurt and shaved radishes (oh parsley would also be nice here as well).