Asparagus & Cheese Quiche

A few months ago I started a new series on my Youtube channel called “Slow Sundays” – this is a place where I’ll share long form videos of recipes. A place to appreciate cooking and making things from scratch without a catchy hook in a 30 second video. Don’t get me wrong, those have their place too but it’s also nice to get away from that. Unfortunately I have been a little slow at posting them but life has been super busy in the last few months. I’m feeling more settled now and hoping to get back to my Slow Sundays.

Koko

Asparagus & Cheese Quiche

A made from scratch quiche, including the pastry – something you can take your time on and enjoy for a beautiful Sunday lunch.

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Course: Breakfast, Main Course

Ingredients Method Video

Ingredients

  

Pastry (for 9-inch crust)

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 8 Tbsp butter frozen and then grated
• 3-4 Tbsp ice-cold water (plus more as needed)

Quiche

• 1 cup asparagus chopped
• 1/2 cup Edam cheese
• 1/2 cup old white cheddar cheese
• 4 eggs
• 1 cup heavy cream
• 1/2 tsp red pepper flakes
• 1 tsp dried dill
• 1/4 tsp each salt and pepper
• 1 Tbsp fresh chives chopped

Method

 

Pastry

1. Pulse together the flour and salt in a food processor. Grate the frozen butter and add to the processor. Pulse until incorporated evenly, adding water as needed until the dough starts to turn into a ball.
2. Shape into a disc, cover with plastic wrap and let chill in the fridge for at least 60 minutes before attempting to roll.
3. Remove from the fridge, unwrap the dough and place on lightly floured surface. Using a floured rolling pin, roll the dough out. Try to go from the centre to the edge, and rotate the dough – not back and forth. You can use the pie pan to measure and ensure your dough is going to fit. It should be less than 1/4 inch thick.
4. Transfer the dough to the pie pan (I like to roll it up onto the rolling pin and then gently lay it over the pan). Using your knuckle, gently press the dough into the bottom of the pan. Trim the overhanging edges of the dough using scissors and crimp the edges using your fingers or a fork.
5. Cover the crust and place in the fridge or freezer for at least one hour.
6. Preheat the oven to 375 degrees F. Remove the pie crust from the fridge or freezer and take off the plastic wrap. Replace with foil, ensuring the edges are fully covered.
7. Fill with dried beans for the blind bake.
8. Place the pie pan on a sheet pan and bake for 50 minutes, until lightly golden. Start checking for doneness around 45 minutes – may take more or less time based on the thickness of your crust.
9. Remove the beans and foil and let the crust cool completely as you prepare the quiche filling.

Quiche

1. Preheat oven to 350 degrees F.
2. Trim woody ends off of asparagus and blanch for 30seconds or so in boiling water before placing in ice cold water to stop the cooking process.
3. Whisk together eggs, cream, red pepper flakes, salt and pepper until well combined. Toss in the cheese, asparagus, dill and fresh chives and stir together.
4. Pour the mixture into the cooled pie crust.
5. Place on a sheet pan and bake for 45-55 minutes, checking at the 45 minute mark. You want the centre to be just set.
6. Let cool a bit before cutting into and enjoying.

Video