Chive Blossom Quiche
For the longest time, I would cut the blossoms from my chive plants and toss them in the composter! What a waste! I had no idea that those beautiful flowers were edible and delicious! Once I did, I started using those blossoms in so many of my dishes. One dish we love is this Chive Blossom Quiche, a version of my Three Cheese Veggie Quiche. Once baked, the blossoms enhance the flavor of the chives.
These edible flowers start to bloom in late spring or early summer. Typically, the first few weeks in June in the northeast region of the US. If you do not have an herb garden or a chive plant, you can often find chive flowers at your local farmers market or specialty grocery stores.
What do Chive Flowers Taste Like?
Chive flowers have a milder flavor than the chive leaves. When cooking or adding to dishes, you may need a larger quantity to achieve desired flavor.
Ingredients for Chive Blossom Quiche
Pie crust: Homemade or store-bought.
Eggs: 6 eggs whisked together.
Whipping cream: 1 1/2 cups whipping cream or heavy cream. Can also substitute with 1/2 & 1/2.
Chive blossoms: 6-8 fresh chive flowers, rinsed to remove any debris.
Garlic cloves: 3 cloves minced.
Chives: 1/4 cup chopped fresh chives.
Swiss cheese: 1 1/2 cups. Can substitute with cheddar.
Spinach: 1 1/2 cups packed fresh baby spinach.
Salt and pepper: 1/2 tsp salt and 1/4 tsp. ground pepper. Adjust to taste.
How to make Chive Blossom Quiche
Prepare 9-inch pie plate by spraying with oil or wiping with butter or oil.
Remove pie crust from the refrigerator and allow to come to room temperature (either homemade or store bought). Usually 20 minutes. Roll the dough out to fit a 9-inch pie plate. Place in prepared pie plate, mold and crimp the edges.
Preheat oven to 375℉.
Layer the cheese, spinach, and chive blossoms.
In a medium mixing bowl, whisk the eggs. Then add cream, minced garlic, chopped chives, salt and pepper and whisk together.
Pour egg mixture over the spinach, cheese and blossoms, distributing evenly.
Cover pie crust edges with a pie edge cover or use aluminum foil to cover the edges. Bake for 45-50 minutes, removing edge cover during last 15 minutes of cooking. Knife inserted in the center should come out clean and quiche should be a golden brown.
Cool for approximately 20-30 minutes to allow quiche to set before slicing.
Serve and Enjoy!
Storage
Cover quiche with plastic or in an airtight container in the refrigerator for 3-5 days. Or it can wrapped and stored in freezer bag or container for 2-3 months.
What Else Can You Do With Chive Blossoms?
Make a lovely chive blossom vinegar – add blossoms to a jar and fill with vinegar. Let steep at room temperature for 2 weeks. Strain and use on salads, in a salad dressing, or anything you would use vinegar for.
Chive cream cheese – chop the blossoms along with fresh chopped chives and add to some whipped cream cheese for a delightful and colorful condiment.
Chive blossom butter – make this by bringing butter to room temperature. Chop a few blossoms and whip into the butter. This savory butter makes a wonderful spread for bread or rolls.
Chive Blossom Infused Oil – create this by adding chopped blossoms to a jar and cover with your favorite oil. Olive oil is perfect for this. Cover and let it steep for 2-4 weeks at room temperature. Strain and enjoy delicate chive-flavor enhanced oil.
Add to any dish to add a touch of elegance and sophistication to your dish.
Other Recipes You Might Enjoy
Vegan Tofu Scramble with Veggies
Ingredients
- 1 Pie crust – homemade or store-bought
- 6 Eggs
- 1½ cups Whipping cream or heavy cream
- 1½ cups Swiss cheese, shredded
- 6-8 Chive blossoms
- ¼ cup Fresh chives, chopped
- 3 cloves Garlic, minced
- ½ tsp Salt
- ¼ tsp Ground pepper
Instructions
- Prepare 9-inch pie plate by spraying with oil or wiping with butter or oil.
- Remove pie crust from the refrigerator and allow to come to room temperature (either homemade or store bought). Usually 20 minutes. Roll the dough out to fit a 9-inch pie plate. Place in prepared pie plate, mold and crimp the edges.
- Preheat oven to 375℉
- Layer the cheese, spinach, and chive blossoms.
- In a medium mixing bowl, whisk the eggs. Then add cream, minced garlic, chopped chives, salt and pepper and whisk together.
- Pour egg mixture over the spinach, cheese and blossoms, distributing evenly.
- Cover pie crust edges with a pie edge cover or use aluminum foil to cover the edges. Bake for 45-50 minutes, removing edge cover during last 15 minutes of cooking. Knife inserted in the center should come out clean and quiche should be a golden brown.
- Cool for approximately 20-30 minutes to allow quiche to set before slicing.
- Serve and Enjoy!
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