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Wild Garlic Quiche with Spring Vegetables & Philadelphia whole grain mustard sauce
shallot, finely chopped
fresh or frozen
Make the pastry by rubbing 160g of the butter into the flour and salt. Add the 2 egg yolks and milk, briefly knead together then rest for 30 minutes.
Make the quiche filling by blanching the wild garlic then blending to a fine puree. Add the double cream, eggs, 100g of the Philadelphia and some seasoning. Pass through a chinois. Roll out the pastry then line a 18-19cm loose- bottomed tart tin or ring and blind bake. When the pastry is cooked fill with the wild garlic custard and bake at 200 °c for about 20 minutes or until just set.
Make the sauce by sweating the shallot in 20g of butter. Add the wine and reduce. Add the remaining 200g Philadelphia Light and cream, then season with salt and stir in the mustard.
Prepare the vegetables. Trim the asparagus, quarter the radishes and julienne the carrots. Blanch and refresh each vegetable. 2 ½ minutes for the asparagus, 1 ½ minutes for the radish and 2 minutes for the carrot julienne. Blanch the peas for 2 minutes.
To serve, reheat all the vegetable garnish in a little butter and water. Cut 1 slice of the quiche per portion. Reheat the sauce and garnish the plate with the vegetables and sauce. If liked serve a little more sauce on the side and garnish with dressed pea shoots.
This recipe is high in saturated fat. Balance your menu selection to give your customers a choice of healthier as well as indulgent dishes.
Wild garlic, gives this quiche a strong vibrant green colour. If preferred tone this colour down a little by the addition of a little more cream.
Wild garlic has a subtle garlic flavour so don’t be tempted to use less than 250 grams.
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