Ideal for a light dinner accompanied by a green salad this dish is a spring delight. Last night we had a homemade baguette with a “salade composée” which is basically a mixed green + veggie salad with hard boiled eggs. This Simple French Asparagus Quiche was eaten warm and all the kids loved it which seems strange because asparagus is a pretty strong flavoured vegetable. But there you go, if your greens are tasty, kids will love them :)
Here’s a slice :)
With a crust in the middle that just got there to ruin my photo…
For the dough I use my Magimix Cook Expert but you can use any mixer or food processor. I tip all the ingredients in there and press the button :)
Two minutes later you get this.
You dump it on a plastic wrap.
Do a bit of your Play-doh magic and wrap the pretty ball in plastic wrap before you put it in the fridge for a minimum of 30 mins.
When dough is refrigerated enough, flatten it on your floured bench or silicon mat.
I like it thin.
I love the texture of raw pastry dough on a porcelain mould. One day, when I don’t have 4 hungry mouths waiting, I’ll be very creative with it…
When I make a simple family dinner, I don’t get too fussy about the edges. I just roll them in.
You don’t have to but I recommend you pre-cook your crust. It is much better.
If you like uncooked dough though, feel free to skip that step.
All asparaguses are no equal. If you get them young and fresh, no need to peel them. If they’re a tad bit long and thick, peel them and cut the end.
Blanch them for 5 to 10 mins according to their type.
Drain them well.
Place them as you like on the dough, pre-cooked or not.
Go in your garden grab some herbs. That remind me of my grandmother’s recipes. She was a farmer. So her roast chicken recipe started with: “Choose the fattest chicken and slaughter it, put it in boiling water and pluck it, etc…”
Well, what I meant was, wherever you can find some parsley and chives, get it :)
Mix 4 eggs, salt, pepper, 1 to 2 cups of milk according to the size of your mould, you need to cover most of these asparaguses (Geez the plural is a real mouthful).
So here is this Asparagus Quiche recipe. Enjoy!
- 125g diced butter
- 250g flour
- 80g cold water
- 1 generous pinch of salt and cracked pepper or any spice for a special touch.
- 3 small bunches of asparagus or a big one.
- 4 eggs
- 1 to 2 cups of milk according to the size of your mould. The batter should cover ¾ of the asparaguses.
- Salt and Pepper
- Parsley and chives
- Start with the pastry. Put all ingredients in a food processor, stand mixer or thermo-machine or even in a bowl. Launch the pastry program or mix all ingredients (no heat required) into a ball. It usually takes 2 mins.
- Wrap it in plastic wrap and put it in the fridge for at least 30 mins.
- Preheat oven at 160°C.
- Flatten the ball into a thin pastry with a rolling pin.
- Butter mould or spray coconut oil.
- Place pastry in the mould, cut the excess, roll the top of edges a little. Using a fork prick the pastry all over to avoid the crust to rise. Place baking paper over and pour dry beans or ceramic beads to keep the pastry crust into place and avoid the sides to collapse.
- Put in the oven until the crust is firm, slightly golden.
- Prepare the filling. Wash asparaguses. Peel if necessary (no need of young ones). Boil water. Place asparagus in a large pan and blanch in salted boiling water for 5 to 10 mins. They need to be crunchy. Drain in a sieve and set aside.
- Pre-heat oven at 180°C.
- In a bowl, crack 4 eggs, add salt & pepper, cut some parsley and chives, beat with a whisk. Gradually add milk until you think you will have enough batter to cover ¾ of your filling.
- Place asparaguses on the pre-cooked crust however you like and tip the batter.
- Bake for 30 to 40 mins according to the size of the mould. You will know it's ready when the batter has risen and has turned into a light caramel colour.