Quiche aux asperges
This easy recipe for asparagus quiche is perfect for spring, can easily be made ahead and deserves to grace your French afternoon tea table.
Equipment
- Plastic wrap
- baking paper
- pie weights
- Grater
Ingredients
For the pastry
- 1 ¼ cup plain flour
- ¼ tsp salt
- 100 g butter (cold)
- 1 tsp lemon juice
- 3 tbsp ice-cold water
For the filling
- 1 leek
- 150 g bacon
- 4 eggs
- 200 mL cream
- 150 g cheese grated
- 1 pinch ground nutmeg
- salt
- pepper
- 12-16 asparagus spears
- 1 tsp olive oil
Instructions
For the pastry
- Place the flour and salt in a bowl. Cut the butter into small cubes (approx. 1cm) and add to the bowl. Using the thumb and fingers on one hand, rub the butter into the flour until the mixture resembles coarse sand.
- Mix the lemon juice and the water. Add a spoonful at a time, mixing until the dough just comes together. Go slow and do not add too much water.
- Press the dough together in a ball, wrap it in plastic wrap. Refrigerate for about 30 minutes.
- Grease your quiche form. Remove the pastry from the fridge and roll out on a floured surface until approximately 5 mm thick. Line the form with the pastry, so that the whole form is covered. Cut off any excess pastry. Place the quiche form lined with pastry back in the fridge for another 30 minutes.
- Preheat the oven to 180°c. Place a piece of baking paper inside the pastry and fill with pie weights (or dried beans, rice...). Blind bake the pastry for approximately 15 minutes or until the sides just start to change colour. Remove the weights and the baking paper and prick the pastry all over with a fork. Bake for another 10 minutes. Remove from the oven and immediately add the filling.
For the filling
- Finely slice the leek and cook it in a non-stick frypan with a drizzle of olive oil until the leek is soft and translucent. Cut the bacon into small cubes and add to the frypan. Fry until golden. Pour both into the quiche form. Sprinkle the grated cheese over the top.
- Remove any hard parts from the asparagus spears and place in the non-stick frypan with a drizzle of olive oil. Cook in a frypan over medium heat for about 5 minutes or until the asparagus has started to brown and has softened. Place the asparagus in the form, spreading it out to form the spokes of a wheel.
- Crack the eggs into a mixing bowl. Beat lightly. Add the cream, nutmeg and season with salt and pepper then beat the custard mixture until it is smooth, well-combined and slightly frothy. Pour over the bacon, leek and asparagus into the quiche form.
- Bake at 180°c for about 35 minutes or until the egg mixture is golden and just set in the middle. Remove from the oven so that it does not overcook.
Notes
If the quiche starts to brown too much and is not yet set, cover it lightly with aluminium foil and continue baking.
For the pumpkin and brie quiche:
Instead of the asparagus and cheese:
10-12 slices of pumpkin
180 g brie Slice the pumpkin and place in a baking dish so that the pieces do not overlap. Drizzle with olive oil. Place in the oven and bake at 180°c for approximately 40 minutes or until the pumpkin is soft and just starts to caramelise on the edges. Cut the brie into slices of approximately the same size. Alternate the pumpkin and brie slices and arrange them on top of the quiche.
10-12 slices of pumpkin
180 g brie Slice the pumpkin and place in a baking dish so that the pieces do not overlap. Drizzle with olive oil. Place in the oven and bake at 180°c for approximately 40 minutes or until the pumpkin is soft and just starts to caramelise on the edges. Cut the brie into slices of approximately the same size. Alternate the pumpkin and brie slices and arrange them on top of the quiche.
Nutrition
Calories: 457.1kcalCarbohydrates: 19.22gProtein: 11.07gFat: 37.43gSaturated Fat: 18.1gTrans Fat: 0.01gCholesterol: 154.97mgSodium: 274.51mgPotassium: 174.86mgFiber: 1.26gSugar: 1.8gVitamin A: 1061.86IUVitamin C: 3.07mgCalcium: 193.87mgIron: 2.18mg
Have you tried this recipe?Let us know how it was!