The versatile Helix Pomatia Linne partners well with a variety of egg preparations. Here, the quiche becomes a delivery vehicle for the snails with Autumn components. [Of course, this recipe easily lends itself to other seasons; perhaps in the Spring, asparagus, green garlic, baby fennel, and English peas could join the snails.
- 48 Petit Wild Burgundy Snails, whole, drained
- 3 medium shallots, medium diced
- 8 ounces mushrooms (here: alba & brown clamshells) medium diced and slightly dehydrated slowly over low heat
- 4 small cloves garlic, finely chopped
- 2 slices smoky bacon (here: slab bacon), cut into small bits and rendered over low heat until crispy; dry on paper towel and reserve fat
- 4 ounces fresh goat cheese, and four ounces grated gruyere
- fresh chervil (picked clean)
- 400 grams heavy whipping cream
- 2 TBSP crème fraiche
- 6 Whole Eggs, Plus 1 yolk
- salt, white pepper (Sarawak), freshly grated nutmeg, paprika, and dry herbes de Provence
[Note: DOUBLE this ratio; it is a bit more dough than you will need, but I find the cushion helpful.]
- 9 TBSP butter, unsalted, at room temperature
- 1 large egg, lightly beaten
- 4 TBSP water
- 2 cups A/P flour, sifted, pinch of salt
[For the quiche molds you will also need 2 TBSP unsalted butter, melted. 2 TBSP A/P flour. 2 yolks, whisked together plus 1 TBSP water (egg wash).]
Begin with the dough. Add the butter to a food processor and blend until airy and smooth. Add the egg, blend. Add the water, blend. Add the flour, salt and blend until just incorporated. Turn out onto sheet of wax paper and gently form a ball. Cover with wax paper, and press into a flattened circle (maybe an inch thick). Wrap in plastic and refrigerate for at least one hour and up to twenty-four.
Combine shallots and garlic and gently sauté with a splash of bacon fat. Add snails and mushrooms, and toss. Allow to cool.
Whisk eggs together. Add crème fraiche, whisk. Add cream and seasonings. Whisk.
Heat oven to 350 degrees (F).
Brush chilled quiche molds with melted butter, liberally. Dust with flour. Roll dough to fit quiche molds, perhaps 1/8 inch thickness. Press into mold. Dock well using fork tines. Place molds on a baking sheet and par-bake until dough begins to turn white (just a few minutes). Working quickly brush the inside of the crust, bottom and sides (careful not to get between the crust and the mold) with egg wash. Bake two more minutes, or until egg wash has dried.
Slide out oven rack and split the garnish between the two crusts. Add chervil. Sprinkle with both cheeses. Pour royale to fill, to within 1/4 inch of the top. Bake until golden brown and puffy, perhaps 35-45 minutes. Allow to cool for a few minutes before serving.
Serve room-temperature-warm or warmed, with Dijon mustard and a side salad.
Also pictured: arugula, Belgian endive, and tomato salad with vinaigrette.