Garlic scapes are the buds that form on the end of garlic stalks. They’re usually ready to pick in mid to late June and they can be used in a lot of different ways from stir frys to pestos but my favourite way to eat them is in quiche. In this quiche the mild garlic flavour of the scapes paired with the richness cream cheese work really well together. This is a vegetarian recipe but if you’re an omnivore adding bacon to this recipe would be really good too.
Oh and I almost forgot, if scapes are not in season or too hard to find garlic chives can be substituted are usually found pretty easily in most Asian grocers.
Garlic scape and cream cheese quiche
- 3/4c garlic scape roughly chopped (garlic chives can be subbed)
- 1/2 a purple onion chopped
- A few sprigs of thyme
- 2T butter
- 1tsp salt
- 1/2tsp pepper
- 2 large eggs
- 1/2c half & half
- 1/2c cream cheese
- 1 round of pastry
- Step 1 Preheat your oven to 350
- Step 2 Roll out your pastry on a well floured surface, place in a pie plate, then crimp the edges.
- Step 3 Place a sheet of parchment over the pastry and fill the empty pie shell with dried beans or pie weights.
- Step 4 Place in the oven for 20-30 minutes until the edges just barely turn brown.
- Step 5 While the pie shell is cooking: Roughly chop garlic scapes and onion. Pull the leaves off the sprigs of thyme and discard the stems.
- Step 6 In a heavy bottomed pan melt butter and sautéed onions and scape until the onions become translucent.
- Step 7 Remove from heat and stir in thyme.
- Step 8 Take the pie shell out of the oven and pour the scape/onion mixture along the bottom then dot with cream cheese. Set aside while you make the egg custard.
- Step 9 Whisk the eggs, cream salt, and pepper together in a bowl until thoroughly combined and slightly frothy then pour into the pie shell.
- Step 10 Top with a sprinkling of salt and pepper then bake at 350F until the filling is golden brown on top.
- Step 11 Tip: if you feel like your crust is browning too fast take some tinfoil and wrap it around the crust (avoiding touching the filling) to keep it from overcooking.