Ramp, Carrot, And Chicken Mini Quiche Recipe

ramp carrot chicken quiche gluten free recipe baking

Ramp, carrot, and chicken mini quiche recipe

So here we are. It’s been a weekend of

gardening, enjoying lunch on the patio, watching the first

peonies bloom, going to Yann Tiersen’s concert (such a wonderful event that one), choosing a

cherry tree to plant, baking

pizza, tossing together a spring-like

pea shoot salad–and then preparing these

ramp, carrot and chicken mini quiches with my recently purchased bunch of


In truth, the tartlets were initially meant to be sneaked inside our picnic basket on the way to the beach. But that very plan failed. We ate the tartlets minutes after they had just come out of the oven. The aroma they left in the kitchen while baking was too intoxicating– and then we quickly grew hungry after our morning spent working and playing in the garden.

ramps fiddleheads spring veggies


I used leftovers of a

chicken roasted a few days before. Grated a

carrot. Sauteed the vegetables in

olive oil with

ground coriander and

garlic. Added

fresh parsley and prepared a small appareil made of


cream and

Pecorino cheese. I will leave it to you to tell me what you think.

This quiche recipe is a pretty exciting one! Lulu could not stop eating the crust, more precisely. And while she also enjoyed the rest, oh the crust! We found the tartlets irresistible.

So much so that after a first batch of four, I baked another one. With the hope of another picnic.

I still have another bunch of ramps in the fridge. I know already that what will come next will be inspired by some of your lovely suggestions.

Thank you for that!

This crust has become one of my favorite everyday crust whenever I bake a savory tart. It’s made of a combination of millet, teff and sweet rice flour. Nutritious. With character. I also added poppyseeds for fun and a different twist on a favorite.

Ramp, carrot and chicken mini quiche recipe
6 tartlets

For the crust:

  • 2/3 cup millet flour
  • 1/3 cup teff flour
  • 1/3 cup sweet rice flour
  • 1.5 teaspoons xantham gum
  • 2 tablespoons blue poppyseeds
  • Pinch of sea salt
  • 90 g unsalted butter, diced
  • 1 large egg
  • 4 to 5 tablespoons cold water

For the garnish:

  • Olive oil
  • 1/2 teaspoon ground coriander
  • 1.5 cups diced ramps
  • 2 garlic cloves, finely minced
  • 2 carrots, peeled and grated
  • Sea salt and pepper
  • 3 large eggs
  • 2/3 cup heavy cream (light is fine too)
  • 1/3 cup grated Pecorino
  • 75 g chopped cooked chicken meat
  • 1 tablespoon chopped parsley
  • Nutmeg to finish


  • To make the crust: combine the flours, xantham gum, poppyseeds, and salt in the bowl of a stand mixer fitted with the paddle.

  • While working on medium speed, add the butter. Work until crumbles form.
  • Add the egg and continue to work.
  • Add the water gradually. Stop when the dough detached from the bowl.
  • Place in a clean bowl and cover. Refrigerate for an hour.
  • Then roll the dough and garnish your molds.
  • Preheat the oven to 375 F and have 6 tartlet molds ready.
  • To make the garnish: In a frying pan, heat 1 tablespoon olive oil over medium heat. When warm, add the ground coriander and cook for 1 minute.

  • Add the ramps and garlic. Cook, stirring occasionally, for 2 to 3 minutes, until soft. Remove from the pan.
  • Add 1 tablespoon olive oil to the pan again and heat. When warm, add the grated carrots. Season with salt and pepper, and cook for 1 to 2 minutes.
  • Transfer to the bowl with the ramps. Add the chopped chicken.
  • In another bowl, beat the eggs with the cream. Season with salt and pepper, and add the cheese and parsley. Combine this batter to the vegetables and beat together.
  • Add the batter and sprinkle with a tad of nutmeg.
  • Bake the tartlets for 30 minutes. Remove from the oven.
Le coin français Mini quiche à l’aïl sauvage, aux carottes et au poulet
6 tartelettes

Pour la pâte :

  • 2/3 tasse de farine de millet
  • 1/3 tasse de farine de teff
  • 1/3 tasse de farine de riz glutineux
  • 1.5 càs de gomme de xanthane
  • 2 càs de graines de pavot bleu
  • Pincée de sel de mer
  • 90 g de beurre non salé, coupé en dés
  • 1 gros oeuf
  • 4 à 5 càs d’eau froide

Pour la garniture :

  • Huile d’olive
  • 1/2 càc de coriandre en poudre
  • 1,5 tasses d’aïl sauvage haché
  • 2 gousses d’aïl émincées finement
  • 2 carottes, pelées et râpées finement
  • Sel de mer et poivre du moulin
  • 3 gros oeufs
  • 2/3 tasse de crème fluide
  • 1/3 tasse de Pecorino râpé
  • 75 g chopped cooked chicken meat
  • 1 càs de persil haché finement
  • Muscade

Etapes :

  • Pour faire la pâte : mélangez les farines, la gomme de xanthane, les graines de pavot, et le sel dans le bol d’un mixeur à pied.

  • Ajoutez le beurre et travaillez la pâte sur vitesse moyenne jusqu’à ce que des miettes se forment.
  • Ajoutez l’oeuf et continuez à travailler la pâte
  • Ajoutez l’eau progressivement. Arrêtez le mixeur quand la pâte se détache du bol et forme une boule.
  • Enveloppez la pâte dans un linge ou du film alimentaire et mettez-la au frigidaire pendant une heure.
  • Etalez-la et foncez les moules à tartelette
  • Préchauffez le four à 190 C.
  • Pour faire la garniture : Dans une poête, faites chauffer 1 càs d’huile d’olive sur feu moyen. Une fois l’huile chaude, ajoutez la coriandre et cuisez pendant 1 minute.

    Source : http://www.latartinegourmande.com/2012/04/29/ramp-carrot-chicken-mini-quiches-gluten-free-recip/

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