This Tuesday’s with Dorie recipe Asparagus Lemon Quiche is on page p 332 from Baking with Dorie: Sweet, Salty & Simple *.
Times are changing. As a little girl first came the rhubarb, then asparagus followed by strawberries. Now the rhubarb in the garden ripens later than the asparagus for sale. And something is going wrong with agriculture. The asparagus from Spain with long transport routes is cheaper than that produced in the region. Obviously, energy prices are not yet high enough in times of energy crisis. For
I got regionally produced asparagus by bike from the weekly market.
Asparagus Lemon Quiche
YIELD: 6 servings
Because it’s it’s spring, because it’s good: Serve this Asparagus Lemon Quiche
- 150 grams wheat flour type 550
- ¼ teaspoon fine sea salt
- 150 grams butter, cold and cut into cubes
- 2 to 4 tablespoons ice water, as needed
- 500 grams asparagus trimmed
- 1 1⁄2 teaspoons butter
- 2 small shallots or 1 small onion, finely minced
- Fine sea salt and freshly ground black pepper
- One 1⁄4-inch-thick slice lemon including rind, cut into slivers
- 2 eggs, size M
- 120 ml cream; Ulrike: coffee cream
- 80 ml sour cream; Ulrike: crème fraîche
- 10 grams minced mixed fresh herbs; Ulrike: chives and tarragon
- 2 tablespoons Parmesan, finely grated
- Olive oil for brushing, optional
- PIE CRUST: Mix together the flour and salt with a pastry blender *. Add butter and mix until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and mix until the dough just comes together. It should be moist, but not wet.
- Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- Roll the dough out on a floured surface. If you are working on a counter, turn the dough over frequently and keep the counter floured.
- Fit the dough into the pie plate and freeze for 30 minutes.
- Center a rack in the oven and preheat it to 205 °C/400 °F.
- Blanch asparagus in a steamer for 3 minutes, then drain in a colander, run under cold water and pat dry.
- Cut off the asparagus tips—make them about 3 inches long. Cut the remaining stalks on the bias into chunks about 1 inch wide.
- Put the skillet over medium heat and add the butter. When it’s melted, toss in the shallots or onion and cook, stirring, just until softened, about 3 minutes. Season with salt and pepper and scrape into the frozen crust, spreading them evenly. Scatter over the lemon and sliced asparagus stalks.
- Whisk the eggs, cream, sour cream and herbs together in a bowl just until blended. Season with 1⁄4 teaspoon salt and pepper, then pour the mixture into the crust. Arrange the asparagus tips in any way you’d like on top of the filling.
- Bake the quiche for 25 to 30 minutes, sprinkling on the Parm, if using, after it has been in the oven for 20 minutes. The quiche is done when the custard is set—a tester will come out clean—and puffed. Transfer to a rack and, if you like, brush some olive oil over the top, using only enough to give it a gloss.
- Serve the quiche when it’s just warm or has come to room temperature.
STORING: The Asparagus Lemon Quiche is at its peak the day it is made—best within a few hours of being baked. If you’ve got leftovers, refrigerate them and have them as a snack the next day.
total time: 3 hours
preparation time: 15 minutes
baking time: 30 minutes
f you want to know what others have baked, visit the Tuesday’s With Dorie website
more asparagus recipes at Küchenlatein
more recipes from Dorie Greenspan at Küchenlatein (click)
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