Savory Pecorino Quiche with Wild Arugula Salad

A picnic at the Hollywood Bowl is a wonderful way to spend a late summer evening. Last week, was my dear friend Nicole’s birthday. Alan & I, Nicole’s husband Tyler, and a few of her friends went to the Bowl to hear Wayne Shorter on his 80th birthday. We made a collaborative, fantastically chic picnic for Nicole. She is a girl who always has everything just right. She can cook and bake, she can craft, and on top of all that she is also a real hot shot in her field. Not too mention that she is always doing a million things for other people. Basically, the girl has seriously got it going on. So for Nicole we pull out all the stops.

The picnic

The picnic

Lately, I’ve been very inspired by the beautiful produce at the Urban Radish. I find myself drawn to this amazing market almost daily for fresh bread, produce, wine and cheese. I always go to the market with a list, and 90% of the time I stick to the plan, but itʼs impossible there. The day of the concert, I walked out with asparagus, watermelon radishes, fennel, prosciutto and more.

This quiche is AMAZING. It’s very tasty but making your own dough requires a little planning. You can always buy a pre-made crust, but making your own is easy. Just remember to set aside a little time for it to chill. The salad is the perfect hit of fresh and crunch to accompany the savory quiche. The quiche is also easy to transport for a picnic, either whole or in pieces. We sat at one of the picnic tables just outside the Bowl and inhaled it with some lovely rosé, then went off to hear a beautiful night of jazz thanks to Wayne and his friends.
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Pastry Dough:
1 cup of all purpose flour
1/2 tsp salt
1 stick of unsalted butter
3 tbs ice water

Quiche Filling:
3 eggs
1 cup 1/2 & 1/2
1 cup pecorino
1 cup sautéed onions
1 tbs unsalted butter
1/2 cup chopped prosciutto (about 5 slices)
1 bunch of asparagus trimmed
1/4 tsp freshly ground black pepper

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Salad Ingredients:
5 oz. box wild arugula
1/2 cup finely chopped fennel
1 whole shallot finely sliced
1/2 cup finely sliced celery cut on the diagonal
1/2 cup thinly sliced watermelon radish

Dressing:
1/4 cup olive oil
1/4 cup lemon juice
2 tbs mayonnaise
1 tbs dijon mustard
salt and pepper to taste

Using a food processor or an upright mixer, combine the flour and salt, add the butter, and mix until the dough forms tiny little balls. Then add the ice water and mix again for 30 seconds. Form the mixture into a ball and seal in plastic wrap. Chill for at least 2 hours or overnight if you can.

While the dough is chilling, sauté the onions in the butter until translucent and soft, about 5 minutes.
Remove the dough from the refrigerator and let it come to room temperature. On a floured surface, roll out the dough to fit your tart pan. Do this quickly; you do not want your dough to get too soft. Place the dough round into the tart pan and cut off any excess dough. Bake it with pie weights at 450 degrees for 7 minutes, until slightly golden.

Beat the eggs with the 1/2 & 1/2, cheese, prosciutto, sautéed onions and freshly cracked pepper. Pour the mixture into the pre-baked crust. Top the quiche with the trimmed asparagus, placing the spears like petals on a flower and leaving a space in the center.
Bake at 350 degrees for 45 minutes or until golden brown.
Serves 4 – 6.