Asparagus quiche


In the 80’s my then 30 something year old mum was a very enthusiastic Tupperware sales lady consultant.  There was (and I assume still is) a piece of Tupperware for every meal and occasion and you were very encouraged to use these gorgeous (gulp!) crafted pieces of plastic as serving dishes on your dinner table and tea table and lunch table and picnic table.

To get your hands on these babies you would have to attend Tupperware parties.  These parties must have been very popular social outlets back then as many of mum’s evenings and Saturdays were spent hauling around huge boxes of Tupperware to sell.  Often we would be hauled along too.  I remember sitting by quietly while mum would very efficiently demonstrate the magic “Quickshake” which would ultimately help to produce a quiche from the hostess’s oven, much to the delight of every woman there.  Those were the days huh mum? Its now some thirty years later, and despite a whirlwind food evolution, we are still apparently eating quiche.

When I noticed the first spring green asparagus in one of my favourite stores last week, (around here we call it Tannie Woolie), I had to buy them.  I decided straight away that they were destined to be part of the perfect happy welcome home lunch for dear husband on the day he arrived back from hospital.  He is doing so great by the way.  I am just delighted!

First, a small confession; I generally can’t be bothered with making short pastry, or any other pastry for that matter.  My kiddos can be fussy enough on any given Sunday, so I don’t as a very general rule have patience to spare for anything else potentially temperamental in this house.  Unless I feel overly committed to a tart, I buy the pastry in.  Did you gasp? I Hope not.  We are nothing if not real and simple here on pomegranate days.  So, that being said you will no doubt appreciate how super easy the pastry in this quiche must be if I actually make it, every time.

What you need

Pastry

200 g flour
125 g butter, slightly softened
1 handful grated cheddar cheese
Pinch salt

Filling

200 g fresh asparagus trim edges and lightly steam
Grated rind of one lemon
Handful grated Gouda or Emmenthaler
Handful grated pecorino
Salt, pepper and nutmeg
125ml cream
250ml milk
3 eggs
  1. Place all ingredients into a bowl cutter, or mixing bowl fitted with the K-beater.
  2. Run the processor until the mixture resembles fine bread crumbs and can press together.
  3. Tip crumble into a greased quiche dish.  Press onto the dish bottom and up the sides in an even layer.
  4. Set aside
  5. Sprinkle the Gouda over the bottom of the pastry.
  6. Arrange the asparagus on top of the cheese.
  7. Sprinkle with the lemon rind and pecorino cheese.
  8. Whisk together the cream, milk and eggs and season well.
  9. Pour over the asparagus.
  10. Bake in a preheated oven at 180 deg. Celsius for about 30 minutes until set, golden and puffy.
  11. Eat whilst warm (the very best) or at room temperature, never fridge cold.

Filling

200 g fresh asparagus trim edges and lightly steam
Grated rind of one lemon
Handful grated Gouda or Emmenthaler
Handful grated pecorino
Salt, pepper and nutmeg
125ml cream
250ml milk
3 eggs

This recipe can double up with ease, so perfect for birthday, baby or no-reason-at-all celebrations with all the girls.  On birthdays, I had a very blessed 39th one yesterday.  I was ridiculously spoilt and loved!  After a tough couple of weeks, it was like morning rain on my soul.  We had cake and cappuccino’s at one of my favourite places.  Check back tomorrow, I will be sharing then.

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