Bacon, Asparagus and Cheddar Quiche

13 May

I adore quiches.  I really do!  I know that makes me sound like a 1970s housewife, but I don’t really care.  They’re tasty, they’re versatile, they look good on the table and compared to other mains, they’re surprisingly good value for money.  They’re also the perfect way to showcase spring’s asparagus!

Many moons back, when I was a veggie, quiches were my “go to meal” when entertaining,  as veggies and carnivores alike enjoyed them.  That said it’s been many moons since I last made one. While they’re super easy and economical, they are fiddly and demand quite a bit of kitchen time and a lot of waiting time.  It’s one of those dishes that demand a good book.   It’s not something you’ll whip up when unexpected guests pop over.  Does that still happen by the way?  I can’t remember when I last had unexpected guests.  We’ve become far to polite as a society to dare drop by without phoning ahead.  I think we should campaign to bring back the unannounced visit.   BUT I digress.

For the crust take:

  • 170 gms of plain flour (AP flour)
  • 1 egg yolk (Beaten)
  • 100gm of butter
  • 1 tsp paprika
  • cold water to mix (about 2 Tbls)

For the filling take:

  • 3 eggs
  • 150 ml of cream
  • 1 pkt bacon (grilled and chopped)
  • 1 bunch of fine asparagus (lightly steamed)
  • 2 onions (Finely sliced)
  • 60 gms of butter
  • 100 gms of cheddar cheese

To start, sift the flour with the paprika and and then mix in the butter.  You could use a pastry blender, your hands or a food processor.  I prefer to use a processor as it’s quick and you don’t have to worry about the heat from your hands melting the butter.

Mix them until just starting to resemble crumbs and then add the yolk and as much water as you dare.  The mixture should resemble the mix below.   The less water you use the harder the dough will be to work with, but it will have a much shorter texture.

Wrap the dough in cling film and leave to rest in the fridge for half an hour.   This allows the gluten to relax, which stops the crust from shrinking as much when it is baked.   After half an hour preheat the oven to 180 °C and remove the dough from the fridge and place on a lightly floured surface.  Kneed the dough for a minute or two and then roll it into a rough circle.   Then place the dough into a greased and floured quiche tin.  Press it firmly into the tin and then let it rest for another half hour.

Once the dough has rested, line the tine with parchment paper and baking beans and bake it for 20 mins.   Remove the beans and then continue to bake for another 10mins to crisp. Remove from the oven and let it cool.  This, while the crust is baking, it the perfect time to prepare the filling.

Lightly steam the asparagus for about 10 minutes and grill or fry the bacon.  Over a very low heat, melt the butter in a pan that has a lid and once melted add the sliced onions and the thyme.  Cover them and allow them to cook slowly for about 20 mins until just starting to caramelise.  Stir occasionally to prevent them from catching.   Once they are just starting to brown, remove them from the heat and add the bacon and the cheese.

Once the pasty has cooled place the onion mix in in and arrange the asparagus on top.  Then beat two eggs with one egg yolk and the cream and pour over the top.

Then pop the quiche into the oven, still set at 180°C and bake for about 30-40 mins.  The middle should have the slightest of wobbles and the top should be brown and poofy.   Enjoy!

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