In Like a Lion Quiche
Ben Ashby
IN LIKE A LION QUICHE
FROM THE KITCHEN OF KATRINA OHSTROM
INGREDIENTS
1 1/2 cups goat’s milk
4 eggs
2 springs rosemary
1 1/2 cups goats cheddar
1/2 large onion
2 fistfulls arugula
1 bulb garlic
8 spears asparagus
1 tablespoon butter
Salt + pepper
1 pie crust
INSTRUCTIONS
Prep: preheat oven 375, chop rosemary, onion, garlic, grate cheddar. Roll out dough 1/4” thick, sprinkle 1/2 of the rosemary on top, gently roll into surface of dough. Place dough in pie plate, sprinkle 1/4 of the goat’s cheddar into the center, blind bake 5-10 minutes, this will prevent the bottom of the crust from getting soggy.
While crust is blind baking, melt butter in skillet, saute onions and garlic, remove from skillet and saute asparagus and beat together eggs, goat’s milk salt and pepper. Remove crust from oven, add arugula, onions, garlic, pour in egg mixture and top with the remainder of the cheddar and rosemary
Arrange asparagus on top. Bake until crust is golden brown and quiche is set in the middle, approx 40 minutes. Let stand at least an hour before serving. If preparing the night before, cool and refrigerate and then bring to room temp before serving.
PHOTOGRAPHY & RECIPE: KATRINA OHSTROM
— ohstromphoto.com