A few weeks ago, I woke to a wintery Southern fairytale. I leaned my head back, gazed out the window above our bed and saw an icicle the length of a dagger slowly melting away. Drip, drip, drip. My heart skipped a beat. Something magical happened overnight. For those who grew up in the North, I apologize if you can’t relate to my delight of winter weather. Growing up in Louisiana, the closest I got to snow was devouring a jade spearmint snoball on the streets of New Orleans in the dead of summer.
Immediately, I threw on my charcoal wool coat, slung my fur stole around my neck, and slipped into my black rubber boots. Michael and I followed our feet to one of our favorite spots in Franklin, the Carnton Plantation. It seems like this is the place we visit whenever the seasons are in their fullest glory, whether the buttercups are blooming, muscadines are ripe for the picking or the leaves are at their autumnal peak.
Tiny emerald green buttercup leaves popping through the perfectly blanketed snow caught my eye. Buttercups are one of the first signs of spring around here. It’s our first sign of hope. Immediately, I began dreaming of a budding quiche, sunny and yellow from fresh farm eggs and speckled green with lovely spring onions.
We continued walking the grounds of the old plantation. Its large porch flanked with rocking chairs and white columns welcomed us. As I walked across the wooden porch, there was a small groan, like a whisper underfoot. If these floorboards could speak, they would tell a story of war, loss and bloodshed. The Carnton Plantation has a rough past, much like the South itself, but with time the seasons pass, the snow melts and spring appears. Wintertime is necessary for survival, so when spring comes we are prepared; we are ready for new growth. The South has its fair share of tales, but in the end, no one can deny its present beauty, no matter the season.
Recipe: Sautéed Spring Onion + Bacon Quiche
1 ¼ cup of all-purpose flour
½ teaspoon of kosher salt
½ cup of lard or unsalted butter, cubed, chilled
½ cup of ice water
1 tablespoon of apple cider vinegar
4 large eggs
1 cup of heavy whipping cream
4 rashers of bacon
½ bunch of spring onions, white and pale green parts only, cut in half lengthwise
Salt & pepper, to taste
Preheat oven to 350oF. Place a baking sheet in the oven fitted with aluminum foil.
Combine flour and salt in the bowl of a stand mixer fitted with a paddle attachment. Create a well in the center and add the lard/butter. Mix on a medium speed until the mixture looks like coarse sand.
In a small bowl, add the vinegar to the ice water. Tablespoon by tablespoon, add the ice water mixture to the flour and butter mixture, mixing in between additions. Add the water until the dough forms a ball. The dough should not be sticky or crumbly. Wrap the dough in plastic wrap and keep in the fridge for at least 30 minutes.
On a lightly floured surface, roll out the dough until 9 or so inches in diameter. Gently place the dough into an 8” pie plate. Crimp the edges. Without breaking the yolk of the eggs for the filling, use a pastry brush and gently brush a thin layer of the egg white onto the dough. This will create a barrier between the filling and the piecrust as it bakes. Prick the bottom of the pastry with a fork. Place in the fridge for 30 minutes. Meanwhile prepare the filling.
Whisk eggs, cream, salt (Keeping in mind that the bacon is already salty!) and freshly cracked black pepper until well combined and fluffy. Set aside.
In a medium cast-iron skillet over medium heat, cook the bacon until brown and crisp. Remove the bacon from the pan and add the spring onions. Sauté until the onions start to color and soften, about 2-3 minutes. Drain remaining bacon fat from the pan. Scatter sautéed onions and crisp bacon to the bottom of the pie plate. Add the egg and cream mixture over the onions and bacon.
Place in the preheated oven for 40 minutes or until the top is slightly golden, edges are lightly browned and the filling is set in the center. Serve in slices with a salad for a lovely lunch! If you have any leftovers, wrap the dish with cling film and stash in the fridge for a few days. Reheat in a low oven until completely warmed through. Enjoy!