June 3, 2012

22/52 Asparagus-Quiche

As mentioned in week 20, asparagus and strawberries are (some of my culinary) highlights of the season. So before asparagus season comes to an end, let's bake something with it.

How does Asparagus-Quiche sound? Not too bad, right?

Adapted from essen & trinken 5/2012

250 g (2 cups) flour
125 g (1.1 stick) butter
6 eggs
500 g (1.1 lb) white asparagus
500 g (1.1 lb) green asparagus
250 g (1.1 cup) sour cream
100 g (1 cup) parmesan, finely grated
fresh chervil for garnishing

  • Knead together flour, butter, a pinch of salt and one egg until you have a smooth dough. (I find using my hands best for kneading this kind of dough but of course you can use your mixer.)
  • Place dough into pie/quiche baking form and distribute evenly (I find using your fingers the easiest option). Poke holes into it with a fork, cover with plastic wrap and put in the fridge for an hour.
  • Peel asparagus, cut off the ends and cut into halves. Place the white asparagus into boiling water (with a bit of salt and sugar), cover and cook for about 4 minutes. Add the green asparagus and cook for another 2 minutes. Take all asparagus out with a spoon, place into ice-cold water and drain. Then place it on a kitchen towel and let dry.
  • Put parchment paper on the pie crust, cover with dry beans/peas/lentils and blind-bake at 200°C (390°F) on the lowest oven rack for 15 minutes.
  • Divide one egg, put egg yolk aside and whisk egg white a bit. Take pie crust out of the oven, remove parchment paper and brush on whisked egg white immediately. Bake for another 10 minutes.
  • Mix sour cream with egg yolk, remaining 4 eggs, 1/2 teaspoon salt, 1/2 teaspoon pepper, and parmesan. Distribute asparagus evenly on pie crust and pour sour cream mix on top. 
  • Bake on lowest oven rack at 200°C (390°F) for 35-45 minutes. Let rest for about 10 minutes before serving. Garnish with fresh chervil leaves.
My modifications:
Except for the method of placing the dough into the form = using my fingers right after kneading when it is nice and smooth, not rolling it out with a roll pin after 1 hour in the fridge. But I always do it like that. It's just so much easier!

The taste:
Well, as I said, I do really like asparagus. But not necessarily in this recipe. I mean, of course I like the asparagus, just not so much in this "setting". First of all, I felt that the whole quiche was in need of more salt (and I am usually not a salt person...). Overall, it just lacked flavor. And even though it was a bit bland, the asparagus still kind of went under. A pity!
So for me: 
Quiche = yes, please! Asparagus = every day while in season! 
But (this) Asparagus-Quiche = not necessarily.

What are your favorite seasonal fruit or veggies?

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