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Asparagus quiche<

Asparagus quiche

Submitted By:
anniecrisis


Background Info:
the fillings for this are endlessly variable: great as part of a buffet, wonderful cold as well as hot, and a family favourite for dinner too.
A food processor is invaluable for this: I do all of the prep using mine, and as it's all going to be cooked together, I don't even wash it up between the various stages.
No. of Servings:
4 greedy, 6 generous, 12 party slices
Preparation time:
50min(s)
Course:
Main
Cooking time:
40min(s)
Cooking Instructions:
Make the pastry by putting the flour into the food processor, whizz briefly, dice the butter and add that, whizz again til crumby, with the salt if used, and finally add the egg, whizzing until the pastry makes a single ball. Alternatively sift the flour into a bowl, rub in the butter and add beaten egg and knead through, if making the pastry by hand. Tip the pastry into a sandwich bag and put into the fridge to rest for about half an hour.

Heat the oven to 180ºC.

Trim the bacon of excess fat, cut into strips and then squares. Clean the leeks, peppers and mushrooms and slice swiftly in the food processor, or by hand. Begin frying the bacon gently, and add the leeks, then peppers and mushrooms, reducing the heat to sweat them all gently until relatively soft. Turn off the heat.

Grate the cheese into a bowl, or in the food processor, then fit the double blade if using the latter, add the three eggs, crème fraîche, mustard and ground black pepper, and whizz or whisk.

Grease and flour the quiche dish, and roll out the pastry to fit it. Prick the base and blind bake for 12 minutes. Fill the case with the bacon and veg mixture, arrange the asparagus spears on the top and pour over the eggy mixture. Bake in the oven for about forty minutes, checking after 30 to make sure it's not going too dark. Serve with steamed potatoes and salad for a family dinner, or as part of a spread for a buffet.

Although the recipe as given is not veggie, it can be made with a filling of spinach, pine nuts, mushrooms, diced feta and nutmeg, using gruyère in the eggy mix instead of cheddar, and many many other variations are also possible. I can't make it vegan however...
Ingredients:
Pastry:
250g flour - I mix half plain, half spelt
125g butter
1 egg
pinch of salt unless salted butter used
Filling:
1 pack (~300g) bacon (I prefer smoked)
3 medium leeks
2 red peppers
250g bundle of asparagus
8 medium sized mushrooms
Eggy filling:
3 eggs
200g crème fraîche (half fat if feeling guilty)
200g cheddar cheese
1 tablespoon mustard
pepper
Equipment:
a plastic sandwich bag
a 12"/30cm quiche dish
rolling pin
a food processor is a great help but not essential
Recommended Wine:
White : Pinot Grigio