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English Asparagus Quiche – Seasonal Veggie Delight

I love eating seasonal produce and  new season English asparagus is delicious and such a versatile vegetable. As it’s National Vegetarian Week next week I wanted to share one of my favourite recipes, perfect for a weekend lunch for family, friends and, in my opinion, real men too!

Ingredients

Ingredients

Ingredients

For the pastry:

  • 225g (8 oz) plain (all purpose) flour
  • 120g (4.2oz) cold butter, coarsely grated plus  a knob for greasing tin
  • 1 medium egg yolk
  • pinch of sea salt
  • few drops of cold water ( if needed)

For the asparagus filling:

  • 275g (9.7 oz) fresh asparagus

    Flour & butter rubbed together to form fine crumbs

    Flour & butter rubbed together to form fine crumbs

  • 1 shallot, finely chopped
  • 300 ml (10.1 fl oz)  double (heavy) cream
  • 55g (2 oz) Gruyere cheese, grated
  • 2 eggs
  • knob of butter
  • freshly ground sea salt & black pepper

Method

Pre heat the oven to 180 degrees C Fan (360 F)

  • Rub the butter and flour together for a few minutes until it resembles fine crumbs
  • Add the egg yolk and if needed a few drops of water to form a smooth dough
  • Wrap in cling film (saran wrap) and chill in the fridge for 20 minutes

    Dough ready to chill

    Dough ready to chill

  • Cook the shallots in butter for 3-4 minutes on a low/medium heat until soft & translucent
  • Cook the asparagus until al dente (3-4 minutes if steaming or1.5 minutes in microwave on high power)
  • Chop the cooked asparagus into 2cm (3/4 inch) lengths, retain all the tops, and puree half the stalks in a food processor

    Asparagus cooked, stalks in the bowl ready to puree

    Asparagus cooked, stalks in the bowl ready to puree

  • Beat the eggs into the double cream until combined, add the asparagus puree, shallots, cheese & season well
  • Grease a 25cm (10 inch) round loose bottom tart tin ( I use a fluted one)
  • Roll out the dough thinly on a lightly floured surface and line the tin, pressing the dough into the sides & patch up any holes if necessary
  • Pastry case ready to blind bake

    Pastry case ready to blind bake

    Prick the base of the dough all over with a fork, line with baking parchment paper and baking beans or rice

  • Baked pastry case ready for the filling

    Baked pastry case ready for the filling

    Bake for 15 minutes, then remove paper and baking beans and return to the oven for 5 minutes until lightly golden

  • Arrange the asparagus pieces in the bottom of the tart and slowly add the cream, egg, puree, cheese mixture
  • Quiche ready for baking

    Quiche ready for baking

    Bake for about 35 minutes until golden on top, set but with a slight wobble

  • Golden & Baked

    Golden & Baked

    Cool before serving

 

English asparagus quiche – seasonal, delicious and a great veggie meal for family & friends.

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