Saturday, April 12, 2014

FFwD - Quiche Maraîchère / Quiche mit Marktgemüse


Today´s recipe for the French Fridays with Dorie group is "Quiche Maraîchère" – a quiche with market-fresh produce.
Das heutige Rezept für die French Fridays with Dorie Kochgruppe ist “Quiche Maraîchère” – eine Quiche mit Marktgemüsen.




As with all quiche recipes, making this quiche recipe requires two main steps, namely putting together the pastry and then preparing the filling.

The key to making the perfect quiche seems to be simplicity, as you can see with this tasty recipe.
Wie bei allen Quiche Rezepten, wird auch diese Quiche in zwei Schritten gemacht, zunächst wird der Teig hergestellt und dann die Füllung.

 Der Schlüssel zur einer perfekten Quiche scheint in der Einfachheit der Selben zu liegen, was mal wieder mit diesem wunderbaren Rezept bewiesen wird.




This classic French pastry.is essentially a rich baked custard, a so-called "royale", with eggs, milk, and/or cream and spices, encased in a crisp savory puff pastry, or a short pastry, also called a pate brisée. It is a recipe that can be adapted to suit anything you fancy. One of the nice things about quiches is that you can add pretty much any ingredient you happen to have lying about or just happen to find in your fridge. We also like our quiches with leek, spinach, cheese and onion, or salmon. Whichever filling you choose, the important thing is to ensure whatever it is it will not leak any water or cooking liquid into the filling. This means that you will have to sautée the onions or leeks, for example and that you have to blanch and squeeze out leafy vegetables such as spinach, broccoli rabe or chard.
Bei diesem klassischen französischen Rezept wird im Wesentlichen eine Royal aus Eiern, Milch und/oder Sahne und Gewürzen hergestellt, die entweder in einem knusprig pikanten Blätterteig oder in einem Mürbeteig, pâte brisée, gebacken wird. Es ist ein Rezept, das sehr wandlungsfähig ist. Das Wunderbare an einer Quiche ist, dass man so ziemlich jede Zutat, die man noch so zufällig in seinem Kühlschrank findet, in die Füllung geben kann. Wir essen auch gerne Quiche mit Zwiebeln, Lauch, Spinat und Käse oder Lachs, aber egal für welche Füllung man sich entscheidet, das Wichtigste ist, dass die Zutaten der Füllung keine Flüssigkeit mehr abgeben. Dies bedeutet, dass man die Zwiebeln oder Porree sautieren muss und Blattgemüse blanchieren und gut abtropfen lassen muss bevor man sie unter die Royal hebt. Es eignet sich übrigens nicht nur Spinat, sondern auch Rübstiel oder Mangold, je nach Saison eben.




The Larousse Gastronomique*, the culinary encyclopedia which can be relied upon for all things foodie, as long as they are French, informs us that, although quiche was made with bread dough in days of yore, both short crust and puff pastry are now quite acceptable substitutes. Dorie´s pâte brisée recipe calls for plain flour, sugar, salt, cold unsalted butter, an egg and ice water. As usual, I made the pastry by hand, with the help of my trusted pastry cutter. After some chilling, I rolled out the pastry, placed it into my rectangular fluted tart pan from France, trimmed the pastry edges slightly above the pan, so it would not shrink, lightly pricked the tart base with a fork and chilled some more. Then, I lined the chilled pastry with parchment paper, filled it with dry beans and baked for 15 minutes, removed the paper and beans and baked for another 10 minutes until the pastry was golden brown. Just the usual blind baking.
Der Larousse Gastronomique*, die kulinarische Enzyklopädie, die auf alle Fragen der Feinschmecker, solange sie französisch sind, eine aufschlussreiche Antwort geben kann, informiert uns, dass früher Quiche mit Brotteig gebacken wurden, doch das Mürbeteig und Blätterteig heutzutage durchaus akzeptabel sind. Für Dorie´s Mürbeteig-Rezept braucht man Weizenmehl, etwas Zucker, Salz, kalte ungesalzene Butter, ein Ei und Eiswasser. Wie üblich, habe ich den Teig von Hand gemacht. Wenn der fertige Teig gut gekühlt ist, muss man ihn ausrollen und in die gefettete und bemehlte Form legen. Ich benutze dafür gerne meine Tarte-Form aus Frankreich, dabei ist es wichtig den Teig etwas über dem gerillten Rand der Form abzuschneiden, sonst schrumpft der Teig beim Backen zu sehr. Dann mit einer Gabel einstechen und wieder kalt stellen. Dann den gekühlten Teig mit Backpapier auslegen, mit trockenen Bohnen füllen und für 15 Minuten backen, Papier und Bohnen entfernen und weitere 10 Minuten backen, oder bis der Teig goldbraun war. Das übliche blind backen eben.




Now Dorie lists in her recipe celery, leeks, red bell peppers, and carrots but she also mentions that is a quiche filled with vegetables from the market, hence seasonal, little custard and some cheese. Since red bell peppers and celery do not ever really feature in any of my quiches, I decided to use some lovely spring vegetables, namely the very seasonal white and green asparagus and wild garlic from my garden in this quiche.
Dorie schreibt in ihrem Rezept, das man für die Füllung Sellerie, Lauch, rote Paprika und Karotten braucht, aber gleichzeitig erwähnt sie auch, dass dies eine Quiche mit Gemüse vom Markt, daher saisonal, ist, und außer dem Marktgemüse nur mit wenig Royal und etwas Käse gefüllt wird. Da rote Paprika und Sellerie eigentlich niemals wirklich einen Weg in meine Quiches finden, habe ich mich für saisonales Frühlingsgemüse,  weißem und grünem Spargel und Bärlauch aus unserem Garten entschieden.




For the filling, I peeled the white as well as green asparagus and cooked it for a few minutes in lightly salted water, placed them in ice water and drained them on kitchen towels. Then I prepared the custard as per the recipe with heavy cream. eggs, salt and freshly ground black pepper. I then added some finely minced wild garlic. I placed the asparagus into the tart shell, placed the tart on a parchment lined baking sheet, carefully poured the custard over the vegetables, scattered some Gruyère over the top and baked the quiche for a good 20 minutes at 200 degrees Celsius, lowered the heat to 175 degrees Celsius and baked for another 10 minutes.
Für die Füllung habe ich den weißen als auch grünen Spargel geschält und ihn für ein paar Minuten in leicht gesalzenem Wasser gegart und dann in Eiswasser abgeschreckt. Dann auf Küchenpapier abtropfen lassen. Für die Royal hab ich, wie im Rezept vorgegeben, Sahne, Eier, Salz und frisch gemahlener schwarzer Pfeffer gemixt. Den Bärlauch habe ich kleingeschnitten und dazu gegeben. Dann habe ich die vorgegarten Spargelstangen auf den Teig gelegt, habe die Form auf ein mit Backpapier ausgelegtes Backblech gestellt, die Royal über das Gemüse gegossen, mit etwas Gruyère bestreut und gute 20 Minuten bei 200 Grad und dann weitere 10 Minuten bei 175 Grad gebacken.




You should let the quiche settle for a while before you remove it from the tart pan or cut into it. You can serve the quiche warm and freshly baked but it is also good cold or at room temperature,  it makes wonderful picnic fare. Let me just add that we certainly loved the Quiche Maraîchère with White and Green Asparagus and Wild Garlic.
Man sollte die Quiche für eine Weile auskühlen lasse bevor man sie aus der Form nimmt und mit einem scharfen Wanne in Stücke schneidet. Man kann die Quiche entweder frisch gebacken und noch warm servieren, oder man genießt sie kalt oder bei Zimmertemperatur. Wir nehmen Quiches zum Beispiel auch gerne zu einem Picknick mit. Ich sollte vielleicht noch erwähnen, dass uns die „Quiche Maraîchère“ oder „Marktgemüse-Quiche mit weißen und grünen Spargel und Bärlauch" ausgezeichnet geschmeckt hat.




To see how much the other members of the French Fridays with Dorie group enjoyed today´s recipe, please click here.

If you happen to own Dorie Greenspan´s book “Around my French Table”, you will find the recipe for ”Quiche Maraîchère" on pages 158/159 and 498.
Wer sehen möchte, wie die anderen Mitglieder der French Fridays with Dorie Kochgruppe diese Quiche zubereitet haben, sollte hier klicken.

Wer Dorie Greenspan´s Buch "Around my French Table" besitzt, findet das Rezept für "Quiche Maraîchère" auf den Seiten 158/159 und 498. – In der Gruppe werden die Rezepte nicht veröffentlicht.


*”Quiche. An open tart filled with a mixture of beaten eggs, creme fraiche and pieces of bacon, served hot as a first course or hors d'oeuvre. Originating on Lorraine (the name comes from the German "Kuchen," meaning cake), it has become a classic of French cuisine and is also widely enjoyed in other countries. Its origins go back to the 16th century; in Nancy, where it is a specialty, its local name is feouse. Quiches used to be made from bread dough, but now shortcrust or puff pastry is used. In some parts of Lorraine any pastry tart filled with migaine (eggs and cream) mixed with onions, cream cheese or pumpkin is called a quiche, and elsewhere quiches can be made with cheese, ham, bacon, onion, mushrooms, seafood and various other ingredients."
Larousse Gastronomique, Completely Revised and Updated [Clarkson Potter:New York] 2001 (p. 957)



61 comments:

  1. What a beautiful spring quiche! I love the contrast of the green and white asparagus, and wild garlic from the garden - that puts this over the top!

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    1. Christy, you are so very kind - this combination of spring veg is my favorite in a quiche. And the wild garlic adds just the right hint of garlic to the quiche without over-powering the delicate flavor of the asparagus or the custard.

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  2. Hi Andrea, this is probably the prettiest vegetable quiche I have ever seen. Really lovely. You even made the pastry by hand, well done. I would love to join your group if you have room for May's cookbook session, just let me know.

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    1. Cheri, there is room for you, for sure - we will start on the River Cottage Veg book in the first week of May - I am putting together the details this week - I am certainly looking forward to your participation. And thank you so much for the lovely comment - glad that you enjoy this spring vegetable quiche.

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  3. While I love all of the Doristas versions, yours is my favorite, as I absolutely adore asparagus quiche. Using the white and green makes it especially beautiful with your green-checked cloth, white napkins and springy feel. I have the same tart pan, and think I will give this a try soon. Viel Dank für noch eins wunderbares Rezept! Tchüß! David

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    1. Lieber David, it was all supposed to taste and look like springtime - my family thought it did and although I veered off the original recipe by using different market veg, I certainly went seasonal and with ingredients we love at this time of the year. Maybe you know how very seriously we love our asparagus around here.
      Ganz liebe Grüße nach Tuscan - ich hoffe, euch geht es bestens!
      Andrea

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  4. Is this the same quiche that I made this Friday? Hmmmm. Andrea, this is the most gorgeous spring vegetable tart I could ever imagine. So well done, so well presented, so well photographed, and, as always, so perfectly explained, step by step, so even a novice like I could make this. (Well, maybe.) I already told Guyla that I would love to have a tart shell the shape of hers (and, now, yours as well). It makes for a beautiful presentation. Maybe the Easter Bunny will drop one off at my house. I hope you will give us a tour of your garden sometime. I bet it's a beauty. Nicely done, my friend, as usual. You do raise the bar......

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    1. Mary, I am sure that the Easter bunny will drop by your house with the most wonderful French tart pans...who knows...I chose this tart pan because when I read through Dorie´s recipe, I just knew we would not go for red peppers and celery in our tart so seasonal asparagus it was and some lovely wild garlic and the shape of this particular tart pan lends itself beautifully to those long and slender asparagus! Thank you so much for stopping by - are you back in Aspen yet?! That guardian angel from Freya is still waiting to find its way to you.

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  5. What a complete knockout! You hit it out of the park with this beautifully put together quiche. Well done! See how pretty simple can be?

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    1. Grazie mille, cara Adri! Glad that you like my interpretation of Dorie´s "market quiche" - my darling taste testers just will not eat red peppers and celery in a quiche but they love green and white asparagus.

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  6. I want that tart pan! All mine are round except for one thin rectangular one, but I love the size of yours. It cuts such perfect slices! Anyway, to the quiche now, absolutely beautiful and incredibly spring like, I adore quiche and make them often. Your versions of the Dorie dishes are always far superior! I never use peppers or celery in my quiches either! Hope you're having a great weekend Andrea and that you're feeling well. xx

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    1. Nazneen, I absolutely love love these French tart pans in different sizes and with a removeable bottom - this one I bought a while back, it is from my favorite French manufacturer, nothing sticks and the tarts alwas bake up beautifully. And when you give the tart a chance to set after it has baked, the slices will look nice and straight - which is nice because even if a tart is "simple" to put together, it is not nice to have messy slices in the end. Thank you for stopping by, my dear - always so nice to read your comments!

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  7. What a beautiful spring season quiche... the use of white and green asparagus has got a wonderful look on this quiche... you always represent dorie's dishes in a unique and beautiful manner!

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    1. Kai, I know how much you like dishes with loads of vegetables in them and it is always nice to use what´s seasonal and what the taste tasters will enjoy - green and white asparagus seemed a natural choice for this recipe. It is springtime here aand that means tons of asparagus, mostly white but also some green. Thank you for the kind comment!

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  8. I am quite envious of your garden produce! I just spied my first daffodil blossoms, so hoping some herbs will pop up soon :) Your asparagus version looks spectacular!!!

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    1. Liz, thank you very much - we have experienced unseasonally warm temperatures aroound here, most of my daffodils are withered by now but the herbs are growing like crazy thinking that it is summer - so now seemed the best time to add some to my spring vegetable quiche.

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  9. A LOVELY TART OUT OF FRESH LOCAL PRODUCE....WILL TASTE AWESOME FOR A AFTERNOON SNACK,LOOKS DIVINE,THANKS SO MUCH FOR SHARING... :-)

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    1. Kumar, l just love to use what´s available and seasonal at the same time - so green and white asparagus and wild garlic it was! Thank you for stopping by!

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  10. I love your version - the flavors & presentation are lovely!

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    1. Susan, thank you very much - I saw that you used some green asparagus in your quiche as well to sub for the red peppers - it is a nice veg to add to any quiche, isn´t it?!

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  11. Your asparagus tart is very elegant Andrea - and the green and white combination is so pretty.

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  12. Gorgeous quiche Andrea! Love the combination of green and white asparagus. This is always a bit of a discussion in my house because I like green asparagus better (its the american in me) and my husband likes white better (it's the german in him) and so we usually just end of taking turns. Your quiche looks like a tasty compromise.

    Hope you are enjoying this spectacular spring we are having.

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    1. Rose, isn´t this a fabulous spring - we are so very lucky weatherwise and there is so much fresh produce available already - I cannot seem to get enough of it. So, since I do know my darling taste testers all too well, I went with asparagus - I knew they would not go for red peppers and celery in a quiche and neither would I - after all, the title said "Market Quiche"...
      Liebe Grüße nach Frankfurt!

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  13. How nice to be able to just pick any vegetables from your garden to cook, I wish I could to that too but unfortunately I do not have a garden, so I usually go to my neighbour's and pick some of their herbs whenever I need them lol! Your quiche looks real good and your photos are flawless!

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    1. Jeannie, a garden can be convenient and it is always nice to be able to pick herbs and othe fresh prodcue fronm the garden but I am by no means an avid gardener - no time, really. But I do treasure the things that we grow. Thanks for stopping by.

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  14. EASTER. Spring. Resurrection. Green.
    You've allowed all of these things to flow thru your food.
    Just beautiful., Andrea. xxx

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    1. Kim, always adore all your comments - I was hoping that my posts would reflect a spingtime feel as we are having fantastic weather here and can find a lot of fresh veg in the markets already.

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  15. Beautiful job Andrea:) I love the use of the asparagus in this quiche. Your presentation was lovely as always.

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    1. Thanks so much Geraldine, asparagus was and always is the vegetable of choice at this time of year. And the kids love it too but they would not have appreciated red pepper and celery in thier springtime market quiche. But then, no surprise there, as we do live in a country of very serious asparagus lovers.

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  16. Beautiful photos of a beautiful quiche but I would expect nothing less from you. Your delicious quiche reminds me that it is the start of spargel season in your area and all the wonderful meals I have enjoyed this time of the year while visiting your region of Germany.

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    1. Karen, I am sure that you enjoyed fabulous white asparagus while visiting Germany - it is a vegetable that we always look forward to enjoying from the end of April until round about the 24th of June - this year, the harvest started earlier and we have been getting wonderful asparagus for two weeks already. Do you have a favorite way of eating this "queen of the vegetables"? Thank you so much for all your kind comments!

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  17. Andrea, Your photos are like eye candy! Gorgeous presentation, too! Love that you substituted asparagus in this quiche….sounds so incredibly delicious! As always a job well done! Have a great week, my friend!

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    1. Kathy, this was a lovely quiche recipe - wasn´t it?! I liked the variations this week - I believe no matter which vegetable we added to the quiche, we all enjoyed this lovely French recipe. Thank you so much fro stopping by!

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  18. Everything looks perfect at this gorgeous Quiche.
    The crust, the filling with fresh seasonal products and the beautiful pictures.
    Great post Andrea , thanks so much for sharing!
    Alles Liebe aus Lima!

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    1. Liebe Daniela, schön, dass dir meine Marktgemüse-Quiche gefällt. Frühlingshaft war das Motto und wenn es so schönen Spargel gibt, dann fülle ich auch gerne mal meine Quiche damit.
      Liebe Grüße nach Lima, ich hoffe es geht euch allen gut!

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    1. Mardi, thank you very much - merci beaucoup - how nice that you enjoy this post! No celery or red peppers in sight but wonderful white and green asparagus and wild garlic - we liked the Market Quiche exactly this way.

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  20. Love the spring colors in this elegant quiche! Beautiful setting! Love the square pan and thank you for reminding me that I have yet to use this very same pan I have in storage!!

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    1. Emily, these rectangular baking pans are simply the best - this one is my favorite of all times. And the slices are so nice and clean and elegant - great for baking quiches that you plan on serving to your guests.

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  21. Auch wenn ich mich wiederhole, absolut perfekte Kombination in Frühlingsgrün, Frühlingsgemüse und dazu noch Baerlauch, um den ich dich so sehr beneide. Um diese Jahreszeit soll es hier 'Ramp' geben... in Kentucky findet gar ein Ramp Festival statt, aber hier in Md kann mir niemand weiterhelfen. Ich liebe Pâte brisee und habe - fast - den Geschmack dieser Quiche auf der Zunge :-) Danke! In zwei Wochen werde ich in D sein, lass mir bitte noch etwas Spargel übrig :-) Die Saison hat so früh begonnen.

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    1. Liebe Wally, aber gerne - wenn mich nicht alles täuscht, gibt es dieses Jahr jede Menge Spargel und er schmeckt ziemlich gut - letztes Jahr war irgendwie nicht ein gutes Spargeljahr gewesen. Also wenn du in zwei Wochen zur Spargelzeit, die ja noch bis Johanni, also bis zum 24.06. andauert, in Deutschland bist, wist du sicherlich noch jede Menge leckeren Spargel genießen können! Darf ich fragen, wo du eingentlich in Deutschland sein wirst?
      Liebe Grüße und herzlichen Dank für deinen wunderbaren Kommentar! Andrea

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    2. im Rheinland bei Düsseldorf :-)

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    3. Ah, also ganz in der Nähe! Wie nett!

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  22. Super quiche et présentation impeccable, j'en ai l'eau à la bouche!

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    1. Mon cher Nicolas, merci beaucoup pour le très gentil compliment! J'espère que tu vas bien.
      Mille bisous!

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  23. Hello Andrea. I love the spring vegetables you chose. Wouldn't this be lovely for our Easter Brunch on Sunday? Beautiful work, my friend.

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    1. Monet, indeed, this would be lovely for Easter brunch - I was glad to read that little Lucy is doing so much better!

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  24. I love your quiche Andrea! It is gorgeous! The choice of vegetables is perfect. It is so nice to have a garden and get all the goodness of your home-grown veggies everyday! Have a lovely Easter!

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    1. Maria, while the wild garlic or "ramp" hails from my garden, the green and white asparagus does not - I believe I would need a real farm for that.

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  25. Beautiful, as always, Andrea. You made the best of what's avaialable is a most spectacular way.

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  26. Andrea, I am always so jealous of your vegetables. The white and green asparagus are absolutely beautiful, and the wild garlic sounds delicious (I don't know if I've ever seen wild garlic). I saw (on facebook, I think) that you're hosting a group to cook through the River Cottage Vegetable book. Is that right? Can I join? I'm enjoying the River Cottage Babies and Toddlers cookbook, but would love to get the vegetable one as well.

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    1. Jora, yes, we will be starting to cook our way through Hugh Fearnley-Whittingstall´s River Cottage Veg Everyday starting during the first week of May - I am thrilled that you would like to participate. Details will follow this week.In the meantime, you might want to take a look at my personal little series that I started a few months ago - just click on the "River Cottage" in the right column of this blog!

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  27. Andrea, your photos are beautiful, as usual. I have never used wild garlic but your quiche sounds delicious and perfect! I'm looking forward to cooking River Cottage Veg with you!

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    1. Guyla, same here - cannot wait to get started on the River Cottage Veg Everyday series with all of you! That "wild garlic" or "Ramp" grows in our garden and this year , it is even growing more than usual, so, any chance I get to use it, I do - besides, it tastes wonderful in combination with the asparagus.

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  28. I've never eaten white asparagus or wild garlic, can you believe it? It's not really readily available where I live. Your tart looks absolutely beautiful Andrea, I love the stunning colour variation and that delicious-looking pastry. A perfect celebration of spring time! Love everything about this post. I'm bookmarking this tart to make when Spring reappears in this part of the world. We're right into mid-Autumn at present. thanks for this gorgeous post xx

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    1. Laura, white asparagus is such a European thing and the Germans are very serious about their white asparagus - we have only seen locally grown green asparagus for a few years now and we love it - so a combination of the two, plus some wild garlic seemed to make for the perfect springtime treat! Thank you so much for your wonderful comment - maybe we should convince some asparagus growers to import some white asparagus to Australia?!

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  29. I somehow missed your post last week, Andrea. I'm so sorry that I did. Your quiche is gorgeous. It's so geometric with the long asparagus stalks and the rectangular pan. It looks so tempting. I can't wait until I have fresh vegetables where I live.

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  30. THAT is a beautiful quiche with the asparagus. I wasn't sure about the veggies either, but Dorie's mix was wonderful. Especially with the gruyere on top.

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  31. What a gorgeous interpretation of this recipe, Andrea! And your photos of it are so lovely. We enjoyed the recipe as written, but I'd love to try your version, too.

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