Calendula, Gouda, and Bacon Quiche with Fresh Blooming Herbs
Naomi McColloch
“This delicious quiche puts on quite a show at the brunch or tea table," writes Cassie Winslow in Floral Provisions: 45+ Sweet and Savory Recipes. "Vibrant, fresh calendula petals and blooming herbs add a pretty confetti to this savory treat ... and paired with the saltiness of Gouda and bacon? It’s absolutely lovely in every way.”
Tip: “I love serving this quiche with a floral side salad. Simply take 1⁄2 cup of mixed greens per serving and add 3 tbsp. of fresh flower petals. Squeeze a quartered lemon over the top, drizzle with olive oil, and sprinkle with a pinch of Chamomile Salt. Voilà!”
Find this recipe and others from the Floral Provisions cookbook in Sunset's story from the 2022 Garden Issue, "Add Some Color to Your Brunch with Edible Flowers."
How to Make It
1
To make the Chamomile Salt:
1. In a food processor or spice grinder, grind 1⁄4 cup dried chamomile until it resembles small flakes, about 10 seconds. Be sure not to grind it into a powder.
2. In a small bowl, stir together chamomile and 1⁄2 cup fine sea salt. For optimal flavor, wait about 1 week before using, though you can use immediately if needed.
3. Store in an airtight container at room temperature for up to 6 months.
2
To make the crust:
1. In a large mixing bowl, whisk together flour and Chamomile Salt.
2. Add the butter and, using your hands, press it into the flour mixture until the dough resembles flakes.
3. Add 1⁄4 cup filtered water and mix again with your hands until just combined. Form the dough into a small disk and wrap it in plastic wrap.
4. Store in the refrigerator until ready to use, up to a week. If it’s a hot day, let the dough rest in the refrigerator for about an hour.
3
To make the filling:
1. In a large mixing bowl, whisk 4 of the 5 eggs together until the yolks blend with the whites.
2. Add the half-and-half, whole milk, sour cream, Chamomile Salt, bacon, Gouda, 3 tbsp. of the Parmigiano Reggiano, 3 tbsp. of the blooming herbs, and the calendula petals. Whisk together until just combined. Store in the refrigerator until ready to use.
4
To make the quiche:
1. Preheat oven to 350°F.
2. Butter a 9-inch ceramic tart dish. Set aside.
3. Lightly flour a large, clean work surface. Remove the dough from the refrigerator, and, using a rolling pin, roll it out into a circle about 10 inches in diameter. Transfer the dough to the tart dish and press it in gently.
4. Using a fork, prick holes in the dough to allow steam to escape while baking; about 10 pricks will do.
5. Pour the quiche filling into the tart dish. Sprinkle with the remaining 1 tbsp. of Parmigiano.
6. In a small bowl, whisk together the remaining egg and heavy cream until well combined. Using a pastry brush, brush the egg wash on the exposed crust.
7. Bake the quiche until the filling has just set, about 40 minutes.
8. Let cool 15 minutes before serving. Sprinkle with the remaining chopped herbs.
9. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Ingredients
Chamomile Salt
¼ cup dried chamomile
½ cup fine sea salt
Crust
1 ⅓ cups sifted all-purpose flour
1 tsp Chamomile Salt
½ cup cold, unsalted butter, cut into small cubes
Filling
5 large eggs
¾ cup half-and-half
¼ cup whole milk
2 tbsp sour cream
½ tsp Chamomile Salt
¼ cup bacon, cooked until crispy, chopped
½ cup grated Gouda
4 tbsp grated Parmigiano Reggiano
4 tbsp chopped blooming herbs, such as a combination of rosemary, oregano, marjoram, and/or parsley
2 tbsp fresh calendula petals
1 tbsp heavy cream or half-and-half
Directions
1
To make the Chamomile Salt:
1. In a food processor or spice grinder, grind 1⁄4 cup dried chamomile until it resembles small flakes, about 10 seconds. Be sure not to grind it into a powder.
2. In a small bowl, stir together chamomile and 1⁄2 cup fine sea salt. For optimal flavor, wait about 1 week before using, though you can use immediately if needed.
3. Store in an airtight container at room temperature for up to 6 months.
2
To make the crust:
1. In a large mixing bowl, whisk together flour and Chamomile Salt.
2. Add the butter and, using your hands, press it into the flour mixture until the dough resembles flakes.
3. Add 1⁄4 cup filtered water and mix again with your hands until just combined. Form the dough into a small disk and wrap it in plastic wrap.
4. Store in the refrigerator until ready to use, up to a week. If it’s a hot day, let the dough rest in the refrigerator for about an hour.
3
To make the filling:
1. In a large mixing bowl, whisk 4 of the 5 eggs together until the yolks blend with the whites.
2. Add the half-and-half, whole milk, sour cream, Chamomile Salt, bacon, Gouda, 3 tbsp. of the Parmigiano Reggiano, 3 tbsp. of the blooming herbs, and the calendula petals. Whisk together until just combined. Store in the refrigerator until ready to use.
4
To make the quiche:
1. Preheat oven to 350°F.
2. Butter a 9-inch ceramic tart dish. Set aside.
3. Lightly flour a large, clean work surface. Remove the dough from the refrigerator, and, using a rolling pin, roll it out into a circle about 10 inches in diameter. Transfer the dough to the tart dish and press it in gently.
4. Using a fork, prick holes in the dough to allow steam to escape while baking; about 10 pricks will do.
5. Pour the quiche filling into the tart dish. Sprinkle with the remaining 1 tbsp. of Parmigiano.
6. In a small bowl, whisk together the remaining egg and heavy cream until well combined. Using a pastry brush, brush the egg wash on the exposed crust.
7. Bake the quiche until the filling has just set, about 40 minutes.
8. Let cool 15 minutes before serving. Sprinkle with the remaining chopped herbs.
9. Store leftovers in an airtight container in the refrigerator for up to 2 days.
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