Onion And Asparagus Quiche
This savory tart combines the delicate flavors of spring onions and asparagus with a creamy cheddar filling, all nestled in a buttery shortcrust pastry shell. A delightful balance of textures and tastes, this dish is perfect for brunch, lunch, or a light dinner. Enjoy a slice warm or at room temperature for a wonderful culinary experience.
— Constant Cookbook
Ingredients
- Ingredients
- 1 bunch spring onions (trimmed)
- 50 g butter
- two large eggs
- two large egg yolks
- fine sea salt
- 225 ml double cream
- 100 g medium cheddar (grated)
- 200 g asparagus (trimmed and lower parts of stalks peeled)
- for the short crust pastry
- 200 g plain flour plus extra for dusting
- a little egg whites (lightly beaten to glaze)
- 100 g cold butter cut into small cubes
Instructions
- Put the flour and quarter teaspoon fine sea salt into a bowl, add chopped butter and rub in until the mixture resembles coarse bread crumbs. Add 3 tablespoons of ice cold water and mix with a butter knife until the dough just comes together.
- If it seems too dry, add a little extra water, but try not to make dough too wet. Lightly knead into a smooth ball, wrap in cling film and leave to rest in the fridge for at least 30 minutes before rolling out.
- Roll out onto a lightly floured surface to a large round, to the thickness of 1 pound coin. Use to line the tin and trim off the excess. Chill again for at least 30 minutes.
- Heat the oven to 200C, 400F gas 6. Line the tart case with tin foil and bake blind for 15 minutes. Brush the inside of the tart case with egg white, and then cool. Remove the foil and bake for another 5 to 10 minutes.
- Adjust the oven setting to 180°C, 350°F gas 4.
- Slice the spring onions on the diagonal. Melt the butter in a pan, add the spring onions, season
- and cook gently over medium heat until soft but not browned. Remove and allow to cool slightly.
- Blanch the asparagus in a pan of boiling water for 2 to 3 minutes; they should still retain a bite.
- Drain and refresh under cold running water, then drain well. Cut the asparagus spears in half lengthwise.
- Whisk the eggs, egg yolks and cream together in a bowl. Reserve a good handful of cheese for sprinkling,
- and the rest of the cheese to the creamy mixture and season well with sea salt and fresh ground black pepper.
- Sprinkle half the reserve cheese in a thin layer over the pastry base and scatter
- over the spring onions. Arrange the asparagus on top, then carefully pour on the creamy mixture
- to just below the rim of the pastry. Sprinkle with remaining cheese and bake for 30 to 35 minutes,
- until the filling is set and golden. According to Tim slightly before unmoulding.
- Serve warm or at room temperature .
Yield
Serves 6
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