"I’ve written before that I consider celery an underrated vegetable, capable of contributing nuance and texture to a dish. But it would have never occurred to me to have it as one of the main vegetables in a quiche if I hadn’t heard the restaurant critic Jonathan Gold discussing a tarte au céleri that he’d had at Church & State in downtown Los Angeles, a sort of tarte flambée in which celery, celery root and apples stood in for the traditional onions and bacon. I figured if it worked so well in that dish, it could also in a quiche. It does. Featured in: Quiche Meets Whole Wheat...."
INGREDIENTS
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Salt to taste
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1 to 2 tablespoons extra-virgin olive oil, to taste
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2 bunches good-size scallions (the kind you get in the farmers market) or 3 bunches thin scallions (the kind you get in the supermarket) (about 10 ounces), trimmed, quartered lengthwise and sliced thin
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1 cup finely diced celery
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Salt to taste
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1 to 2 garlic cloves, to taste, minced
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Freshly ground pepper
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1 teaspoon fresh thyme leaves
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2 tablespoons minced flat-leaf parsley
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2 egg yolks
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2 whole eggs
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1 (9-inch) whole wheat pâte brisée pie crust, fully baked and cooled
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Freshly ground pepper
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⅔ cup milk
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2 ounces Gruyère, grated (1/2 cup)
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1 ounce Parmesan, grated (1/4 cup)