This summer, we've been enjoying fresh herbs in our breakfasts thanks to Country Willows gardener, Cassie. We have access to delicious mint, rosemary, lettuce and basil every morning.
It's exciting to go outside with the kitchen scissors and snip some herbs to add to our dishes. We have two favorite ways to use these herbs, which make even the simplest meals more delicious.
Mint is perfect to add to our fruit courses while the edible pansies dress up our smoothies. Rosemary is not only the perfect plate garnish but plays a major role in this month’s chef’s recipe.
"Creamy eggs with herbs and cheese and caramelized shallots so sweet they bear no resemblance to their former raw selves work together against a crisp crust that has fresh rosemary, infused in every bite. It’s pure comfort food!" say’s Innkeeper Linda Kilcollins.
Caramelized Shallot and Gruyère Quiche with Rosemary Crust
For the Crust:
- 1 1/4 cups all-purpose flour
- 1 tablespoon fresh rosemary
- 1 teaspoon kosher salt
- 1/2 cup (1 stick) cold, unsalted butter
- 2-3 tablespoons ice water
For the Filling:
- 2 tablespoons butter
- 4 shallots, thinly sliced
- 5 eggs
- 1 cup cream
- 1/3 cup Greek yogurt
- 2 teaspoons fresh rosemary, minced
- 1/2 teaspoon kosher salt
- 1 cup shredded Gruyère
In a large bowl, combine the flour, fresh rosemary, and the salt for the crust. Stir to mix. Add in the butter. Using a fork or pastry cutter, cut the butter into the flour until it has pea-sized clumps. Drizzle the first two tablespoons of water over the crust and mix. If the crust is starting to hold together slightly, gather into a disk and press together. Add the extra tablespoon of water if the crust is not holding together quite yet.
Wrap the disk of dough with plastic wrap and place in the refrigerator to rest while you prepare the rest of the quiche. It can be held for up to two days in the refrigerator or in the freezer for up to a week.
To bake the quiche: Preheat the oven to 375º F. In a small sauté pan over medium-high heat. Add in the shallots and stir to coat in the butter. Cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 minutes until shallots are golden brown and caramelized.
In a medium bowl, beat the eggs. Whisk in cream, Greek yogurt, rosemary, and salt.
Roll out the pastry dough to fit a 10″ tart pan or an 8″ pie plate. Press the dough into place, trimming any excess dough. Evenly layer the caramelized shallots and the Gruyère on the crust. Pour the egg mixture over the top.
Bake for 40-45 minutes until center of the quiche is set and the top is turning golden brown. Let rest before slicing. Serve warm.
Makes 8 slices.