For the Crust:
2 cups (300g) all-purpose flour
1/2 cup (100g) unsalted butter
4-5 tablespoons cold water
For the Filling:
1 can of asparagus (325g) drained
1 cup heavy cream, sans serum
2 eggs lightly beaten
salt and black pepper to taste
1/3 cup grated Parmesan cheese
For the Crust:
2 cups (300g) all-purpose flour
1/2 cup (100g) unsalted butter
4-5 tablespoons cold water
For the Filling:
1 can of asparagus (325g) drained
1 cup heavy cream, sans serum
2 eggs lightly beaten
salt and black pepper to taste
1/3 cup grated Parmesan cheese
Make the crust: mix flour and butter in a bowl
Beat with 2 knives until you get a crumbly texture
Add cold water gradually and mix until you get a smooth dough
Roll out the dough on a lightly floured surface
Use this dough to line the bottom and sides of a 25cm-diameter refractory mold
Cover the dough with parchment paper and fill with rice or brown rice to prevent deformation while baking
Place in a preheated moderate oven for 15 minutes
Remove the parchment, rice, or brown rice after removing the mold from the oven
For the filling, chop the asparagus, leaving 6 intact ones for garnish
Mix chopped asparagus with remaining ingredients except grated Parmesan cheese
Place over the pre-baked crust
Sprinkle with grated Parmesan cheese
Return to the oven and bake for about 35 minutes or until firm
Garnish with reserved asparagus
This quiche can be served hot or cold, as an appetizer, snack, or side dish, especially with roasted meat
Serves 4-6.
