Asparagus Quiche (Rachel)

• porcje: 4
• czas aktywny: 35min

Składniki

Asparagus Quiches

Ingredients:

Filling:

- Heavy cream half cup

- Whole milk (1/2) cup

- 3 eggs

- Aged Comté or gruyère or other cheese 150g

- Asparagus (half of bundle)

- Sliced Bacon or lardons (200g)

- Salt to taste (each step)

Homemade crust:

- butter (115g/ 1 stick)

- Flour (1 cup)

- A pinch of salt

- A pinch of sugar

- Ice cold water (3 tbsp)

Instruments:

1 pan

1 bowl

1 cone shaped fine mesh strainer ( any fine strainer works!)

1 quiche/ pie oven dish

1 mixer or blender

1 whisk or fork

1 peeler or little knife

1 big knife

1 cheese grater

Wskazówki

Recipe:

Homemade Crust (10min):

- Start with the homemade crust which should rest for at least 4 hours in the fridge:

- Everything should be cold before you start mixing it

- Dice the butter in half inch cubes

- Mix diced butter, salt, sugar, and flour with your hands until it sticks together( don’t over work it)

- Add ice cold water and form a bowl out of the dough

- Slightly flatten the bowl shaped dough into a thick disc

- Plastic wrap it and place it in the fridge for 4h

(Tip: you can do those steps the day before)

Filling (15min):

- Preheat the oven at 375 F

- Peel the asparagus

- Put the peels in a small pot, add the heavy cream, the milk and a pinch of salt to taste;

- Let it simmer for one minute on low heat,

- Turn heat off and let it infuse on the side for 10 minutes

- Cut the asparagus spears to the size of the radius of your dish and put aside

- Cut the bottom part of the asparagus into thin slices keeping the spear whole

- Render the sliced bacon into a pan on low heat

- When you start seeing color in the pan, turn off the heat and add the thin slices of asparagus

- Salt and pepper to taste and let it cool down to the side

- Take the pot with the peels, cream and milk once cooled down, and mix with an immersion blender, or pour into a mixer until consistent texture is obtained

- Pass the mixture through a fine mesh cone shaped strainer

(Tip: you can keep the fibers you obtain for other preparations like a risotto)

Assemblage (10min):

- Butter your dish generously

- Flatten the crust to the size of your dish

- Place it in the dish

- With your thumb, shape the edges of the quiche (picture 2 above)

- Place the bacon and asparagus slices on the crust

- Mix the eggs and the mixture of asparagus/ milk and cream, and add salt and pepper before gently pouring all of it on the crust

- Sprinkle the finely grated cheese on top of the quiche

- Lay the spears on top as ornaments, sprinkle with salt and pepper

- Place in the oven for approximately 30 minutes

- Check regularly for color and firmness

VOILA! Serve warm with arugula and a glass of Chablis