Since the Flying Fig closed in Ohio City, there has been a James Beard-sized hole in Ohio City's brunch scene. Thankfully, in April, Karen Small, founder of the beloved Flying Fig, which was known for its farm-to-table dinners and brunches, returned with Juneberry Table, a breakfast-focused concept in Ohio City.
“It’s more casual than The Fig but with the same ethics on sustainability and working with local farmers,” says the James Beard-nominated chef.
Juneberry is already one of the city's hottest bites, but until you can visit, bring The Fig and Juneberry ethos to your Mother’s Day brunch with Small's quiche recipe.
Karen Small’s Asparagus Quiche
serves 6-8
Crust
Mix all-purpose flour (2 1/2 cups), salt (1/2 teaspoon), and unsalted butter (2 1/2 sticks) until solid, cut into small pieces and freeze. Pulse in food processor until pea sized. Add 1/2 cup of ice water. Pulse. Turn out and knead until 1-inch thick. Wrap in plastic. Chill for an hour. Roll to fit 2-inch-deep quiche or tart pan with removable bottom. Trim excess evenly, leaving 1/2 inch overhang for crimping. Dot bottom of pan with tines of fork. Place crust in freezer.
Custard
Preheat oven to 425 degrees. Beat 4 eggs and 2 yolks. Combine with milk (2 cups), heavy cream (1 cup), salt and pepper (1 teaspoon each), nutmeg (1/8 teaspoon), and a pinch of cayenne pepper.
Filling
Trim and cut asparagus (1/2 cup). Blanch and shock. Combine with julienned smoked ham (8 ounces), grated Comte cheese (6 ounces) (Gruyere or Swiss works, too) and snipped, fresh chives (1/4 cup).
Directions
Layer filling and custard in crust. Bake at 350 degrees for about 10 minutes. Refrigerate and cut into portions. When ready to serve, heat in the oven on a baking sheet before serving with an herb salad. To make the herb salad, combine 1 cup baby arugula, ½ cup mixed fresh herbs and 1 tablespoon thinly julienned radish. Toss with 1 tablespoon extra-virgin olive oil and 1 teaspoon lemon juice, salt and pepper, and freshly grated Parmesan or pecorino (if desired).
