Scallion and Celery Quiche

Name: Scallion and Celery Quiche
Total time: 45 min
Yield: Serves 6 generously
Cuisine: french, mediterranean
Ingredients: Salt to taste; 1 to 2 tablespoons extra-virgin olive oil, to taste; 2 bunches good-size scallions (the kind you get in the farmers market) or 3 bunches thin scallions (the kind you get in the supermarket) (about 10 ounces), trimmed, quartered lengthwise and sliced thin; 1 cup finely diced celery; Salt to taste; 1 to 2 garlic cloves, to taste, minced; Freshly ground pepper; 1 teaspoon fresh thyme leaves; 2 tablespoons minced flat-leaf parsley; 2 egg yolks; 2 whole eggs; 1 (9-inch) whole wheat pâte brisée pie crust, fully baked and cooled; Freshly ground pepper; 2/3 cup milk; 2 ounces Gruyère, grated (1/2 cup); 1 ounce Parmesan, grated (1/4 cup)

By Martha Rose Shulman

Total Time: About 45 to 50 minutes (including prebaking the tart shell and baking the quiche)
Rating: 5(424)
Comments: Read comments

I’ve written before that I consider celery an underrated vegetable, capable of contributing nuance and texture to a dish. But it would have never occurred to me to have it as one of the main vegetables in a quiche if I hadn’t heard the restaurant critic Jonathan Gold discussing a tarte au céleri that he’d had at Church & State in downtown Los Angeles, a sort of tarte flambée in which celery, celery root and apples stood in for the traditional onions and bacon. I figured if it worked so well in that dish, it could also in a quiche. It does.

Featured in: Quiche Meets Whole Wheat

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Serves 6 generously

Salt to taste
1 to 2tablespoons extra-virgin olive oil, to taste
2bunches good-size scallions (the kind you get in the farmers market) or 3 bunches thin scallions (the kind you get in the supermarket) (about 10 ounces), trimmed, quartered lengthwise and sliced thin
1cup finely diced celery
Salt to taste
1 to 2garlic cloves, to taste, minced
Freshly ground pepper
1teaspoon fresh thyme leaves
2tablespoons minced flat-leaf parsley
2egg yolks
2whole eggs
1(9-inch) whole wheat pâte brisée pie crust, fully baked and cooled
Freshly ground pepper
⅔cup milk
2ounces Gruyère, grated (½ cup)
1ounce Parmesan, grated (¼ cup)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Preheat oven to 350 degrees.
Step 2
Heat oil in a medium skillet over medium heat and add scallions and celery. Cook, stirring, until celery is just tender, about 5 minutes. Add a generous pinch of salt, the garlic and thyme, and cook, stirring, until fragrant, about 30 seconds. Stir in the parsley. Season to taste with salt and pepper. Remove from heat.
Step 3
Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
Step 4
Add salt (I use ½ teaspoon), pepper, and milk to remaining eggs and whisk together.
Step 5
Spread scallion and celery mixture in an even layer in the crust. Stir together cheeses and sprinkle evenly on top. Very slowly pour the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or at room temperature.

Tip

Advance preparation: The filling will keep for a day in the refrigerator. Keep uncovered so that moisture evaporates (otherwise the liquid will dilute the custard). The quiche will keep for 3 or 4 days in the refrigerator.

Ratings

5 out of 5

424 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Marybeth7 years ago

This comment is about the filling only. Very tasty. A real change from the expected quiche and worth the effort. But not a last minute, midweek meal. Quartering and finely chopping all those scallions as well as the celery is time consuming. Best as a plan ahead, make ahead meal.

Rachel7 years ago

Just ate it the next day and it's WAY better after leaving it the fridge overnight and the celery shines much more. Highly recommended!

yw yw7 years ago

If we can have the volume measurement for the scallions, it would be helpful. 10 oz. of scallions is quite a lot and I constantly wondered if I had used too much. The baked quiche was very "scalliony" but fortunately kids liked it. I still would like to double check the volume, though. So that I know I did not deviate from the original recipe. Thank you.

Amy1 month ago

Great if you love the flavor of warm celery.

Margo W3 months ago

Yum yum! Subbed leeks to supplement the meager scallions in the frig, and used cream instead of milk. Next time will use milk, the cream was a little rich, but wanted to use up leftovers.

Jessie1 year ago

Perfect use of the last of the produce in my crisper :) Subbed shallots for scallions, used TJ's pie crust. Used 4 whole eggs. If you are serving 6 and they are hungry, make sure you have a hearty side salad. Our family of 4 has about 1/6th left with two adults and 1 picky kid.

Private comments are only visible to you.