Few tarts are as easy to make as a quiche, so to celebrate the arrival of the weekend, we’re going to prepare a delicious *calçot* quiche. For this version, we’ll start with raw *calçots* and cook them in a pan—though if you happen to have *calçots* that have been wood-grilled, you’ll get an extra boost of flavor!
For this recipe, we’ve used our Calçots Sauce—but not as a side or accompaniment. Instead, we’ve incorporated it directly into the quiche and baked it, and the result was a delightful surprise. We encourage you to give it a try!
Ingredients
- Shortcrust pastry
- 12-15 calçots
- 2 eggs
- 200 ml liquid cream
- salt and black pepper
- olive oil
SAUCE USED
Instructions
- First step: preheat the oven to 200°C. Meanwhile, prepare the calçots: trim off the roots, remove the outer leaves, and wash them with water to remove any traces of soil.
- Set aside 4–5 whole calçots to place on top of the quiche, and cut the rest into pieces—not too small. Sauté them in a pan with a little oil until they take on some color, then set aside.
- Place the shortcrust pastry into a round, oven-safe baking dish and prick the base with a fork to prevent it from rising. Bake for a few minutes—without letting it brown (just enough to cook the base)—and remove from the oven.
- To prepare the filling, mix the eggs with the liquid cream and season with salt and pepper to taste.
- Arrange the *calçots* across the base of the pre-baked quiche crust. Add a few spoonfuls of *calçot* sauce on top, then carefully pour over the egg and cream mixture. Place the whole *calçots*—which you set aside earlier—on top, and bake for about 30–35 minutes, or until the quiche is nicely golden brown.