Gastronomixs

Broad bean open quiche

This quiche is a modern twist on an old-time classic.

Creation by Maurits van der Vooren, Latour* restaurant (Grand Hotel Huis ter Duin), Noordwijk aan Zee, the Netherlands.

Broad bean open quiche

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

250

g

double-podded broad beans

25

g

butter

50

g

egg yolks

1

tbsp

shallot confit

3

leaves

gelatin

1

sheet

brik pastry

75

g

cream

1

piping bag

savory mayonnaise

 

 

salt and pepper

 

 

savory

Preparation method

  • To make the broad bean crémeux, place the broad beans in a pan with butter.
  • Add the cream and cook for approximately five minutes.
  • Soak the gelatin leaves in cold water.
  • Take 300g of the cooked broad beans mixture and place this in the thermo blender.
  • Add the egg yolks and warm to 85°C.
  • Then add the soaked gelatin leaves.
  • Pour the mixture into a dish.
  • Roll the brik pastry over a stainless steel rod and dry in the oven at 80°C for 20 minutes.
  • Deep fry the tubes at 140°C until they are golden brown.
  • Fill the brik basket with a little of the savory mayonnaise.
  • Turn out the broad bean crémeux.
  • Place this in the baskets.
  • Place a dollop of savory mayonnaise onto the crémeux.
  • Finish the dish with some fresh savory and broad beans.

Serving suggestions

  • This broad bean quiche makes an excellent component for a main dish.
  • As an amuse-bouche. 

Previous page