Barndiva Quiche with Beet & Citrus Salad and Rapini Flowers
In this dish they accompany the Barndiva Quiche, which over the years has become lead lunch chef Danny’s signature dish. Both the Appareil* for the quiche and the salads we serve with it change frequently as the gardens wax and wane with the seasons. We always aim to make the accompanying salad fresh and light as a foil for the richness of the quiche.
The salad: red and gold beets marinated in champagne vinegar and wonderful Preston of Dry Creek Extra Virgin VOO gently tossed with endive, avocado, red radish, arugula, fines herbes (in this case tarragon, chive, parsley, chervil), and last, but certainly not least, juicy Satsuma Mandarin oranges, sliced on end. A shower of Rapini flowers completes the salad.
Danny’s Quiche combines sautéed arugula, roasted baby artichokes & feta in a classic savory custard: •3 whole eggs *500 grams of Clover Organic Cream *fresh nutmeg dust *Maldon Salt *Madagascar Pepper (always use a good quality peppercorn)
There are 3 steps to baking our Quiche: Roll and pre-bake the Pâte Brisée tart shell Fill and bake until just set Finish under the broiler to caramelize the top. *Appareil- A French term for the mixture of various ingredients when commonly placed into a cake or pastry.