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">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">200g beef bone marrow (from 3-4 beef marrow 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">4 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">1/2 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1 tsp fresh thyme leaves</li><li class="ingredients-single-item">100g Gruyère cheese, grated (or Comté cheese)</li><li class="ingredients-single-item">Salt and freshly ground black pepper</li><li class="ingredients-single-item">For the herb oil:</li><li class="ingredients-single-item">75ml extra virgin olive oil</li><li class="ingredients-single-item">20g mixed fresh herbs (parsley, chives, tarragon)</li><li class="ingredients-single-item">1 small garlic clove</li><li class="ingredients-single-item">Zest of 1/2 lemon</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Food processor (for herb oil)</li><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, make the pastry. In a large bowl, combine the flour and salt, then rub in the cold butter using your fingertips until the mixture resembles breadcrumbs. Work quickly to keep the butter cold, which is crucial for a flaky pastry texture. Mix the egg yolk with 2 tablespoons of ice water and add to the flour mixture. Bring together into a dough, adding the remaining water only if needed. Wrap in cling film and chill for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Preheat your oven to 190°C (170°C fan). Ask your butcher to split the marrow bones lengthwise, which makes extracting the marrow much easier. Using a small knife, carefully scoop out the marrow and cut into 1cm pieces. Place on a baking paper-lined tray and refrigerate until needed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Toss the halved shallots with 1 tablespoon of olive oil and a pinch of salt. Arrange on a baking tray and roast for 25-30 minutes until deeply caramelized and soft. The caramelization process converts the shallots' simple sugars into complex flavor compounds, adding depth to your quiche. Allow to cool slightly, then roughly chop.</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, making sure it's large enough to line your tart tin with some overhang. Carefully drape the pastry over your tin, gently pressing into the corners without stretching the dough (stretching leads to shrinkage during baking). Trim the excess, leaving a small overhang, then prick the base with a fork. Chill for 15 minutes to prevent shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the chilled pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the base is just starting to color but not fully cooked. The shell should be set but pale. Reduce oven temperature to 170°C (150°C fan).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry bakes, make the herb oil by blending the olive oil, fresh herbs, garlic, lemon zest, and salt in a food processor until smooth and vibrant green. Pass through a fine sieve into a small bowl, pressing with the back of a spoon to extract all the flavorful oil. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the filling, whisk together the eggs, cream, milk, nutmeg, thyme, 1/2 teaspoon salt and freshly ground black pepper. The proteins in the eggs will set during baking to create the custard-like texture, while the fat in the cream provides richness and silkiness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Heat the remaining tablespoon of olive oil in a small frying pan over medium heat. Gently sauté the bone marrow pieces for just 1-2 minutes until they begin to render their fat but still hold their shape. Be careful not to overcook as they will continue cooking in the quiche. Remove with a slotted spoon and drain on paper towels.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Scatter half the grated Gruyère over the pastry base, then distribute the roasted shallots and bone marrow pieces evenly. Pour over the egg mixture, ensuring the filling comes about 5mm below the pastry edge. Sprinkle the remaining cheese on top. The cheese forms a protective layer that helps prevent the pastry from becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully transfer to the oven and bake for 25-30 minutes until just set with a slight wobble in the center. The quiche will continue to set as it cools - baking until completely firm would overcook it, resulting in a rubbery texture. The surface should be golden with small specks of caramelization where the bone marrow has melted into the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the quiche to cool for at least 15 minutes before removing from the tin. This resting period allows the proteins to fully set and makes slicing cleaner. Just before serving, drizzle with the herb oil, allowing it to pool in beautiful green puddles across the surface. Serve warm or at room temperature for the best flavor experience.</li></ol>