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Green Garlic, Garlic Scape and Sage Mini Quiches

Green Garlic, Garlic Scape and Sage Mini Quiches

From Jonnah Perkins

Garlic is one of my favorite alliums, the family of vegetables that also includes onions, shallots, chives and scallions. Garlic is planted in the fall and stays in the ground all winter. In the spring, before the garlic plant puts energy into the bulb, it grows tall to reach the sun. But you can eat the immature root of the garlic plant - this is called green garlic and it can be prepared like a leek. Above ground, the garlic plant puts off a little tendril called a garlic scape. This spindly stem is the beginning of the garlic plant trying to grow a flower. Most garlic farmers snip off the garlic scape to help the garlic plant put more energy into the growth of the bulb. These quiches use the sweet onion flavors of young garlic to delicately fold in with eggs, milk, potatoes and sage - all from our farm or our neighbor's farm. A farmer's market is a great place to find green garlic and garlic scapes in June. 


6 eggs

1 cup full fat cow's milk

1 green garlic stalk - shallot or leek can be substituted

3-5 garlic scapes

2 large russet potatoes

1/2 cup grated cheese - mozzarella, provolone, or farmer's cheese 

Salt + pepper

Fresh sage to garnish


Preheat oven to 375. Butter/oil muffin tin. Slice potatoes into 1/4 inch thick circles that fit your muffin tin - place the slices of potato onto the bottom of the muffin tin. Dice garlic scapes and the lower half of green garlic stalk (or leek). Combine eggs, milk, diced garlic, salt + pepper in a mixing bowl and whisk until egg yolks are integrated into ingredients. Fill muffin tins 3/4 to the top with egg mixture. Sprinkle cheese over egg mixture and place sage leaves on top. Bake for 25-30 min or until the filling is set and does not jiggle when shaked. Cool quiches for 10 minutes before serving.