FRESH GARLIC/SPRING ONION, PESTO AND RICOTTA QUICHE

Try to forgive me for all the pesto I have been using here lately but I think it is the Spring that makes me reach for it ever so often right now. But it is such so nice and I seem to be incapable to resist things that I find nice, that's why I managed to buy far too many fresh garlics than I need but they are, as you can see from the photos, so fresh and tender that they hadn't even begun to develop the characteristic bulb but look like lanky teenagers.



If you can't find fresh garlic, you can use spring onions instead.Though I have to say that it was the garlic smell that made me buy too many of them, irresistible! And so was the flavour as well, much milder than the garlic we usually buy, more like a spring onion but less sharp on the tongue. Well, try and see if you can find any before they get too old. Ouch, it sounds as if my kitchen is like Hollywood, you get dumped if you are too old but that is not entirely true because I have lots of old and aged garlic here as well! And I know, it's not a real quiche because there are no eggs but at least it has a creamy filling.





FRESH GARLIC/SPRING ONION, PESTO AND RICOTTA QUICHE
a small quiche for 4

puff pastry
8-10 fresh garlics of spring onions
400 g/ 14,1 oz fresh ricotta
4-5 tblsp fresh cream
2-3 tblsp pesto, bought or home-made, use more or less according to taste
salt
extra-virgin olive oil

- 'Clothe' a pie form with puff pastry and cut off the excess around the brim.
- Trim the garlic and chop finely, all of it, white and green and fry gently in olive oil until a bit golden.
- Mix ricotta and pesto, add the garlic and also salt if needed.
- Fill the pie form clad with puff pastry with the ricotta mix and bake in a pre-heated oven (200°C/390°F) for 25-30 minutes or until golden and puff pastry is ... puffy.