Asparagus and creme fraiche quiche
I have made quiche over the years using everything from an aluminum cake pan to a glass pie dish but I always wondered how terrific it would look if I used a real quiche/tart pan with a removable bottom. So, I took a few dollars and made my merry way to my local dealer (kitchen supply dealer, that is).
They were having a sale and I couldn't resist.
Besides the quiche pan, I picked up a donut cutter with the hole in the middle, a rectangular shortbread cookie cutter and a marble mortar and pestle. The latter was a real deal ... for something else I WANTED but did NOT need. I paid a bit over $12 for the mortar and pestle, compared to the regular price of $16. It was the last one of a special purchase and had no box. The new batch from another company were $37 and identical in size. How could I resist? (That's a rhetorical question, by the way.)
Mise en place for the quiche
If you must have meat in your quiche, use something with a lot of flavour like this German version of Prosciutto di Parma or Serrano ham, called Schinken Mager.
Asparagus Quiche with Creme Fraiche- serves 6-8
1 bunch asparagus
1 tbsp butter
1/4 cup green onions, thinly sliced
1 cup grated sharp cheddar cheese
1 cup milk (or 1/2 cup creme fraiche and 1/2 cup 2% milk)
4 eggs
1/8 tsp grated nutmeg
salt and pepper as needed (~1/8 tsp each)
Your favourite pie crust, home made or purchased, enough for the base
Optional non-veg version: 1 oz (4-5 thin slices) dried cured ham cut into strips or dices ie. Serrano ham, Prosciutto di Parma or Schinken mager
Roll out your pastry and fit into the 9-10 inch quiche pan. Place in the refrigerator until ready to assemble and bake.
Preheat oven to 350 deg F.
Slice the asparagus into 1/2 inch rounds, reserving a few stalks for garnish. Saute the asparagus in a pan with the butter at medium/medium high heat for 5-6 min until just barely tender. Transfer to a bowl and let cool to room temperature
Whisk together the eggs, milk and creme fraiche, salt and pepper and nutmeg.
Remove the quiche tart from the refrigerator and sprinkle the ham (if using), asparagus, green onion and cheese evenly over the surface.
Pour the beaten egg and milk mixture carefully over the tart, giving the liquid a chance to seep through the cheese to the base.
Place the tart on a baking sheet larger than the quiche pan just in case you get any leaks.
Bake at 350 deg F for 35-40 min or until the center is barely set. Allow to cool for 10-15 min before slicing.
They were having a sale and I couldn't resist.
Besides the quiche pan, I picked up a donut cutter with the hole in the middle, a rectangular shortbread cookie cutter and a marble mortar and pestle. The latter was a real deal ... for something else I WANTED but did NOT need. I paid a bit over $12 for the mortar and pestle, compared to the regular price of $16. It was the last one of a special purchase and had no box. The new batch from another company were $37 and identical in size. How could I resist? (That's a rhetorical question, by the way.)
Mise en place for the quiche
If you must have meat in your quiche, use something with a lot of flavour like this German version of Prosciutto di Parma or Serrano ham, called Schinken Mager.
Asparagus Quiche with Creme Fraiche- serves 6-8
1 bunch asparagus
1 tbsp butter
1/4 cup green onions, thinly sliced
1 cup grated sharp cheddar cheese
1 cup milk (or 1/2 cup creme fraiche and 1/2 cup 2% milk)
4 eggs
1/8 tsp grated nutmeg
salt and pepper as needed (~1/8 tsp each)
Your favourite pie crust, home made or purchased, enough for the base
Optional non-veg version: 1 oz (4-5 thin slices) dried cured ham cut into strips or dices ie. Serrano ham, Prosciutto di Parma or Schinken mager
Roll out your pastry and fit into the 9-10 inch quiche pan. Place in the refrigerator until ready to assemble and bake.
Preheat oven to 350 deg F.
Slice the asparagus into 1/2 inch rounds, reserving a few stalks for garnish. Saute the asparagus in a pan with the butter at medium/medium high heat for 5-6 min until just barely tender. Transfer to a bowl and let cool to room temperature
Whisk together the eggs, milk and creme fraiche, salt and pepper and nutmeg.
Remove the quiche tart from the refrigerator and sprinkle the ham (if using), asparagus, green onion and cheese evenly over the surface.
Pour the beaten egg and milk mixture carefully over the tart, giving the liquid a chance to seep through the cheese to the base.
Place the tart on a baking sheet larger than the quiche pan just in case you get any leaks.
Bake at 350 deg F for 35-40 min or until the center is barely set. Allow to cool for 10-15 min before slicing.