Bone Marrow and Roasted Shallot Quiche with Herb Oil Infusion Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">225g all-purpose flour</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">250g bone marrow (from about 4-5 large beef bones)</li><li class="ingredients-single-item">8 medium shallots, peeled and halved</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">6 large eggs</li><li class="ingredients-single-item">250ml heavy cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">120g Gruyère cheese, grated (or mature cheddar)</li><li class="ingredients-single-item">2 tsp fresh thyme leaves</li><li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">For the herb oil:</li><li class="ingredients-single-item">50g mixed fresh herbs (parsley, chives, tarragon)</li><li class="ingredients-single-item">150ml extra virgin olive oil</li><li class="ingredients-single-item">1 small garlic clove</li><li class="ingredients-single-item">1/4 tsp sea salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Food processor or blender</li><li class="equipment-single-item">Fine mesh strainer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. In a large bowl, combine the flour and salt, then add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs (keeping everything as cool as possible prevents the butter from melting, which results in a flakier crust). Add the ice-cold water one tablespoon at a time, mixing with a knife until the dough just comes together. Form into a disc, wrap in cling film, and refrigerate for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the pastry chills, preheat your oven to 190°C (170°C fan). Place the halved shallots on a baking sheet, drizzle with olive oil, and season with a pinch of salt. Roast for 20-25 minutes until soft and caramelized at the edges. Set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the bone marrow, ask your butcher to split the beef bones lengthwise. Place them on a baking sheet marrow-side up and roast in the oven for 15-20 minutes until the marrow is soft but not completely melted. Allow to cool slightly, then use a small spoon to carefully scoop out the marrow. Chop into small pieces and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, creating a circle large enough to line your tart tin. Carefully lift the pastry using your rolling pin and drape it over the tin. Press it gently into the corners and trim any excess. Prick the base with a fork multiple times (this prevents the pastry from bubbling during baking), then line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and paper and bake for another 5 minutes until the base looks dry. Reduce the oven temperature to 180°C (160°C fan).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry bakes, prepare the herb oil. In a blender or food processor, combine the herbs, garlic, and salt. Pulse a few times to roughly chop, then with the machine running, slowly pour in the olive oil until fully incorporated. Pour through a fine mesh strainer into a bowl, pressing on the solids to extract all the oil. The straining process removes plant matter that would burn or discolor, resulting in a clearer, more vibrant oil.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the filling, whisk together the eggs, cream, and milk until well combined. Stir in the grated Gruyère, thyme leaves, salt, and pepper. Arrange the roasted shallots and chopped bone marrow evenly across the bottom of the partially baked pastry case.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully pour the egg mixture over the shallots and bone marrow, ensuring it's evenly distributed. Don't overfill – leave about 5mm from the top as the mixture will puff up slightly during baking. Place the tart tin on a baking sheet (to catch any potential spills) and bake for 30-35 minutes until the filling is set but still has a slight wobble in the center. The perfect quiche should be just set – overcooking will result in a rubbery texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the quiche to cool for at least 15 minutes before removing from the tin. This resting period is crucial as it allows the proteins in the eggs to set properly, making for cleaner slices. Serve warm or at room temperature, drizzling each slice generously with the herb oil just before serving. The bright, fresh herb oil creates a beautiful contrast against the rich, savory filling.</li></ol>