Ramp, carrot, and chicken mini quiche recipe

ramp carrot chicken quiche gluten free recipe baking

Ramp, carrot, and chicken mini quiche recipe

So here we are. It’s been a weekend of gardening, enjoying lunch on the patio, watching the first peonies bloom, going to Yann Tiersen’s concert (such a wonderful event that one), choosing a cherry tree to plant, baking pizza, tossing together a spring-like pea shoot salad–and then preparing these ramp, carrot and chicken mini quiches with my recently purchased bunch of ramps.

In truth, the tartlets were initially meant to be sneaked inside our picnic basket on the way to the beach. But that very plan failed. We ate the tartlets minutes after they had just come out of the oven. The aroma they left in the kitchen while baking was too intoxicating– and then we quickly grew hungry after our morning spent working and playing in the garden.

ramps fiddleheads spring veggies

Ramps

I used leftovers of a chicken roasted a few days before. Grated a carrot. Sauteed the vegetables in olive oil with ground coriander and garlic. Added fresh parsley and prepared a small appareil made of eggs, cream and Pecorino cheese. I will leave it to you to tell me what you think.

This quiche recipe is a pretty exciting one! Lulu could not stop eating the crust, more precisely. And while she also enjoyed the rest, oh the crust! We found the tartlets irresistible.

So much so that after a first batch of four, I baked another one. With the hope of another picnic.

I still have another bunch of ramps in the fridge. I know already that what will come next will be inspired by some of your lovely suggestions.

Thank you for that!

This crust has become one of my favorite everyday crust whenever I bake a savory tart. It’s made of a combination of millet, teff and sweet rice flour. Nutritious. With character. I also added poppyseeds for fun and a different twist on a favorite.

Ramp, carrot and chicken mini quiche recipe

6 tartlets

For the crust:

  • 2/3 cup millet flour
  • 1/3 cup teff flour
  • 1/3 cup sweet rice flour
  • 1.5 teaspoons xantham gum
  • 2 tablespoons blue poppyseeds
  • Pinch of sea salt
  • 90 g unsalted butter, diced
  • 1 large egg
  • 4 to 5 tablespoons cold water

For the garnish:

  • Olive oil
  • 1/2 teaspoon ground coriander
  • 1.5 cups diced ramps
  • 2 garlic cloves, finely minced
  • 2 carrots, peeled and grated
  • Sea salt and pepper
  • 3 large eggs
  • 2/3 cup heavy cream (light is fine too)
  • 1/3 cup grated Pecorino
  • 75 g chopped cooked chicken meat
  • 1 tablespoon chopped parsley
  • Nutmeg to finish

Steps:

  • To make the crust: combine the flours, xantham gum, poppyseeds, and salt in the bowl of a stand mixer fitted with the paddle.
  • While working on medium speed, add the butter. Work until crumbles form.
  • Add the egg and continue to work.
  • Add the water gradually. Stop when the dough detached from the bowl.
  • Place in a clean bowl and cover. Refrigerate for an hour.
  • Then roll the dough and garnish your molds.
  • Preheat the oven to 375 F and have 6 tartlet molds ready.
  • To make the garnish: In a frying pan, heat 1 tablespoon olive oil over medium heat. When warm, add the ground coriander and cook for 1 minute.
  • Add the ramps and garlic. Cook, stirring occasionally, for 2 to 3 minutes, until soft. Remove from the pan.
  • Add 1 tablespoon olive oil to the pan again and heat. When warm, add the grated carrots. Season with salt and pepper, and cook for 1 to 2 minutes.
  • Transfer to the bowl with the ramps. Add the chopped chicken.
  • In another bowl, beat the eggs with the cream. Season with salt and pepper, and add the cheese and parsley. Combine this batter to the vegetables and beat together.
  • Add the batter and sprinkle with a tad of nutmeg.
  • Bake the tartlets for 30 minutes. Remove from the oven.
Le coin français
Mini quiche à l’aïl sauvage, aux carottes et au poulet

6 tartelettes

Pour la pâte :

  • 2/3 tasse de farine de millet
  • 1/3 tasse de farine de teff
  • 1/3 tasse de farine de riz glutineux
  • 1.5 càs de gomme de xanthane
  • 2 càs de graines de pavot bleu
  • Pincée de sel de mer
  • 90 g de beurre non salé, coupé en dés
  • 1 gros oeuf
  • 4 à 5 càs d’eau froide

Pour la garniture :

  • Huile d’olive
  • 1/2 càc de coriandre en poudre
  • 1,5 tasses d’aïl sauvage haché
  • 2 gousses d’aïl émincées finement
  • 2 carottes, pelées et râpées finement
  • Sel de mer et poivre du moulin
  • 3 gros oeufs
  • 2/3 tasse de crème fluide
  • 1/3 tasse de Pecorino râpé
  • 75 g chopped cooked chicken meat
  • 1 càs de persil haché finement
  • Muscade

Etapes :

  • Pour faire la pâte : mélangez les farines, la gomme de xanthane, les graines de pavot, et le sel dans le bol d’un mixeur à pied.
  • Ajoutez le beurre et travaillez la pâte sur vitesse moyenne jusqu’à ce que des miettes se forment.
  • Ajoutez l’oeuf et continuez à travailler la pâte
  • Ajoutez l’eau progressivement. Arrêtez le mixeur quand la pâte se détache du bol et forme une boule.
  • Enveloppez la pâte dans un linge ou du film alimentaire et mettez-la au frigidaire pendant une heure.
  • Etalez-la et foncez les moules à tartelette
  • Préchauffez le four à 190 C.
  • Pour faire la garniture : Dans une poête, faites chauffer 1 càs d’huile d’olive sur feu moyen. Une fois l’huile chaude, ajoutez la coriandre et cuisez pendant 1 minute.
  • Ajoutez l’aïl sauvage et l’aïl. Cuisez, en mélangeant de temps à autre, pendant 2 à 3 minutes. Retirez de la poêle.
  • Ajoutez 1 càs d’huile dans le poêle et chauffez. Ajoutez les carottes. Asaisonnez et cuisez pendant 1 to 2 minutes.
  • Transférez les légumes dans le bol et ajoutez le poulet.
  • Dans un autre bol, préparez l’appareil en battane les oeufs avec la crème. Asaisonnez et ajoutez le fromage et le persil. Mélangez aux légumes/poulet et garnissez les moules (dont le fond est piqué avec une fourchette) de cette préparation.
  • Ajoutez un peu de muscade sur le dessus.
  • Faites cuire les tartelettes pendant environ 30 minutes, puis dégustez avec une salade.

52 comments

  1. Gorgeous recipe, perfect for those picnic baskets. I have been experimenting with the crusts from your cookbook. They are so gorgeous, it has opened up my mind to these amazing possibilities .. thanks for the lovely recipes!

  2. Your new blog design is beautiful! It really fits and the pictures are more shining out now.

  3. The tartlets sound delicious! I love how you combine different flours in your baking…something that I hope to do too soon!

    I’m loving your new design! Beautiful…a fitting backdrop for your gorgeous photos :)

  4. Wow !!! The new design is fantastic. I look forward to trying these out !

  5. I went on a hunt for wild ramps but no luck, maybe next year? Have to find a new place to look….
    The tarts look lovely and so does your new design! I’m not sure how on earth you can do all of this plus gardening….you are truly Wonder Woman :)

  6. Magnifique! Just had the most delicious pickled ramps this past weekend with a warm black eyed pea salad, it was perfection. I’ll have to give your spin on them in a quiche a go!

  7. The new design is great but what a disappointment to see all the new ads surrounding your colorful blogs and recipes. Like an infestation. Like a gorgeous mom-and-pop restaurant with fantastic food turning into a chain fast-food.

  8. Dear Bea,
    I have nominated you for the Versatile Blogger Award!
    Thank you for inspiring me everyday with your blog of treasures and talents… Head over to Tutus&Tea for a list of fellow nominees and the rules for this Award! Thank you and Congratulations!

  9. oo i am jealous of the yann tiersen concert! he is one of my favorites. and jealous of these beautiful tarts too…i will have to make some of my own! :)

  10. Congratulations for such beauty! the most amazing pictures, the most beautiful récipes….

  11. Sneh, that makes me very happy to hear! So glad you are enjoying the recipes. Merci!

  12. M cunha, thanks so much for the kind words.

    Thank you. Merci à tous. Anna, the Yann Tiersen concert was *so* good! Such an array of musicians indeed!

  13. Love the new look and the recipe. I can’t wait to try it out especially the crust. Absolutely love your recipes. Thank you so much.

    Best,
    Sihi

  14. This looks as delicious and as inspiring as all your recipes. I love just reading through your book – it is an inspiration and your photos make me want to sigh with pleasure.

  15. Oh, this sounds amazing! I want one to appear in front of me! :) And what a great recipe for a crust… I am keeping on file! LOVE!

  16. Hi Béa, What a beautiful combination of flavors! Thank you for sharing such inspirational recipes :) And congratulations on the new cookbook. Have a wonderful week ahead!

  17. careful cultivating the ramps – wild leeks or “ail de bois” this plant takes 5-7 years to flower (flower= seed) . I will suggest that if you harvest (from the wild I am talking about), take 2 leaves per plant and you will never know that you didn’t take the bulb. In Canada, I believe it is illegal to harvest these bulbs as people have already exhusted the woods of these beauties xx

  18. Hi Bea, I just made a mushroom tart with your brown rice, quinoa, and buckwheat crust recipe from your cookbook. Delicious! I posted the result in my blog :) I love mixing flours and tasting the depth of their flavours. This tart crust is something I am bookmarking since I recently just got teff flour and ramps!!! What a coincidence!

  19. Hi Bea!

    I just made the omelette wrap with vegetables and the vegetable tian from your cookbook…and I can’t wait to eat them! They look so amazing..mmm!!!!
    Just wanted to thank-you for sharing such wonderful recipes! :)

    xx

  20. What is “ramp”? in french please
    I don’t find this word in my dictionnary?
    Thank you for all recipes

  21. wow!
    If you like peonies, you should check my last post… I shooted some wild peonies in their natural environment!
    Your pies look delicious… have a good day!

  22. The website remodel looks fantastic! So tasteful. We have ramps in the woods outside of my house/farm/workplace (I just started a month ago) and I am so eager to harvest them. In sustainable quantities, of course. Thanks for sharing this recipe!

  23. First of all: I love your new blog design. Simply gorgeous! And secondly: tarts. The ultimate spring dish.

  24. Love your blog! Made this recipe as my ‘first’ tart. However, my crust was a bit on the bitter side. No idea why as all the flours ?& poppyseeds were brand new. I did leave in the fridge overnight. And I used the ‘dark’ teff flour not the blond.. Anyone have any ideas?

  25. Béa, your new site design is AMAZING! I love it!!!

    But what I would love even more is to see more of your photos from Sicily. :)

    Hope you’re well.
    xx m

  26. Bonjour Béa,
    Bravo pour votre site. Il est magnifique.
    J’ai une petite requête à vous faire. Pourquoi ne traduisez-vous plus vos recettes en français. C’était une idée brillante!! Please, please… :-)
    A bientôt
    Isa

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  28. Merci pour cette recette ! Sur l’une des photos, j’ai vu qu’il y avait des fiddle heads / crosses de fougères, comment est-ce que tu les prépares ? J’en ai mangé cette semaine dans un délicieux sandwich (chez thinking cup, sur Tremont St à Boston), avec des tomates séchées et du salami. Un régal… mais je ne sais pas bien comment les préparer autrement…
    Any idea ?
    Merci :)

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  31. Bea, this looks so fabulous! I just found your website and will have to try your book! My daughter cannot eat dairy as well as gluten. We have tried almond milk in some sweet custards and that worked well. Have you ever experimented with other milks in your savory custards? We get ramps here in the spring and I’d love to try this recipe!

    Thanks for a beautiful post!

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