Asparagus and Ham Quiche

Prep time: 20 minutes                                                                          

Cooking time: 70 minutes

Serves: Six

FOR THE PUFF PASTRY

2 cups all-purpose flour ( extra for dusting)

1 tsp salt

¼ tsp sugar

¾ cup unsalted butter, cold, Cut into small chunks

1 large egg yolk

FOR THE QUICHE

2 tins asparagus spears or a bunch cooked fresh asparagus

3 ham slices, chopped

1 cup each of English cheddar cheese, grated/processed with equal quantities of mozzarella

3 eggs

1 cup of milk

½ cup cream

1 spring onion, chopped

1 tsp chopped parsley

½ tsp ground black pepper

¼ tsp salt

TO MAKE THE PUFF PASTRY

  • Combine the flour, salt and sugar in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.
  • Gently beat the egg yolk and add it to  the pastry. Work it in to bind the dough and wrap in plastic wrap. Refrigerate for at least 30 minutes.
  • Sprinkle the work table and  a rolling pin lightly with flour. Roll the dough out into a 14-inch circle, which is about ¼-inch thick. Carefully roll the dough up on to the pin and arrange in the pie dish ensuring it covers all the surfaces.
  • Bake blind at 240° C for  30 minutes till the crust is golden and crisp. Remove from oven and set aside to cool while you make the pastry filling.

TO MAKE THE QUICHE

  • In the pastry crust, layer the asparagus alternately with the ham and half the cheese.
  • Gently beat together the eggs, milk, cream, spring onions, parsley and the rest of the cheese.
  • Preheat the oven to 200° C. Pour over the layers of asparagus and ham. Top with more cheese and bake in the preheated oven for 30 to 40 minutes.
  • Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim. Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate.
  • Cut into wedges, and drizzle over with a little olive oil. Sprinkle with freshly ground black pepper.

(Courtesy: Executive Chef Aman Tandon from the Pride Hotels Ahmedabad)

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