Green Asparagus Quiche

Green Asparagus Quiche

© Julian Kutos

Green Asparagus Quiche

Green Asparagus Quiche

© Julian Kutos

For the shortcrust pastry:

Ingredients

100
g
butter
200
g
plain white flour
10
g
sugar
1
large egg
1
pinch
salt
50
g
butter (for greasing)

For the topping:

Ingredients

50
g
bacon
150
g
green asparagus
1/4
bunch
parsley
2
tablespoon
olive oil
2
tablespoon
caster sugar
2
tablespoon
butter
150
ml
chicken or vegetable stock

For the filling:

Ingredients

4
eggs
100
g
leeks, sliced
2
tablespoon
butter
400
g
whipping cream
100
g
parmesan
30
ml
white wine
1
teaspoon
salt
1
pinch
nutmeg

Shortcrust pastry:

  • Cut butter into small pieces and mix with the rest of the pastry ingredients in a bowl. 
  • Roll out the pastry thinly (3 mm) between 2 sheets of baking paper. Put in the refrigerator until firm.
  • Preheat oven to 180 °C. Grease a quiche dish or tin, ideally 24cm in diameter, with butter.
  • Remove rolled pastry from fridge and carefully place pastry into the quiche dish and press lightly.
  • Cut along the top edge of the dish with a knife to remove the excess pastry. Prick the pastry several times with a fork.
  • Bake for 15 minutes until pastry comes away from the edge. Remove from the oven.

Filling:

  • Peel the outer skin from the asparagus and cut into pieces 3 to 4 cm long. Chop up the bacon. Finely chop the parsley.
  • Heat olive oil in a pan. Fry the bacon until crispy, then set aside.
  • In a large pot, sauté the leek, add salt and sugar.
  • Pour in the stock, add the asparagus and cook for 3-5 minutes until soft. Place to one side.
  • Coarsely grate the parmesan. Put the butter, eggs, whipping cream, wine and cheese in a pot.
  • Heat over medium heat (do not bring to a boil) and infuse for 2 to 3 minutes, until the liquid slowly thickens.
  • Add nutmeg and salt to season. Place the vegetables and cream mixture in the pastry shell and then cook in the oven for a further 15-20 minutes until the mixture has set and is bouncy to the touch.