Wild Garlic Quiche with Spring Vegetables & Philadelphia whole grain mustard sauce



Standard Supplier 10th June 2011

Wild Garlic Quiche with Spring Vegetables & Philadelphia whole grain mustard sauce

Philadelphia Young Chef of the Year 2011 Runner-Up Recipe by Danny Hoang at Westminster Kingsway College.


  • 180 g butter
  • 250 g plain flour
  • 5 g salt
  • 2 egg yolk
  • 35 ml milk
  • 250 g wild garlic
  • 250 ml double cream
  • 2 eggs
  • 300 g Philadelphia Light
  • 200 g banana shallot, finely chopped
  • 400 ml white wine
  • 30 ml cream
  • 40 g wholegrain mustard
  • 16 asparagus spears
  • 200 g fresh or frozen peas
  • 8 radish
  • 8 baby carrots
  • pea shoots for garnish


Make the pastry by rubbing 160g of the butter into the flour and salt. Add the 2 egg yolks and milk, briefly knead together then rest for 30 minutes. Make the quiche filling by blanching the wild garlic then blending to a fine puree. Add the double cream, eggs, 100g of the Philadelphia and some seasoning. Pass through a chinois. Roll out the pastry then line a 18-19cm loose- bottomed tart tin or ring and blind bake. When the pastry is cooked fill with the wild garlic custard and bake at 200°c for about 20 minutes or until just set. Make the sauce by sweating the shallot in 20g of butter. Add the wine and reduce. Add the remaining 200g Philadelphia Light and cream, then season with salt and stir in the mustard. Prepare the vegetables. Trim the asparagus, quarter the radishes and julienne the carrots. Blanch and refresh each vegetable. 2 ½ minutes for the asparagus, 1 ½ minutes for the radish and 2 minutes for the carrot julienne. Blanch the peas for 2 minutes. To serve, reheat all the vegetable garnish in a little butter and water. Cut 1 slice of the quiche per portion. Reheat the sauce and garnish the plate with the vegetables and sauce. If liked serve a little more sauce on the side and garnish with dressed pea shoots. Philly Professional Tip
This recipe is high in saturated fat. Balance your menu selection to give your customers a choice of healthier as well as indulgent dishes.
Wild garlic, gives this quiche a strong vibrant green colour. If preferred tone this colour down a little by the addition of a little more cream.
Wild garlic has a subtle garlic flavour so don’t be tempted to use less than 250 grams.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you