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Fresh Start In April, Karen Small, founder of the beloved, now-defunct Flying Fig, was back with Juneberry Table, a breakfast 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. Until you can visit, bring The Fig ethos to your Mother’s Day brunch with Small's quiche recipe. juneberrytable.com K A R E N S M A L L’ S A S PA R AG U S Q U I C H E 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). D I R E C T I O N S 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. 32
CLEVELAND
05.22
BY RUTH CORRADI BEACH
PHOTO BY KEVIN KOPANSKI
