Spring Quiche

The asparagus has finally made it into the supermarkets so I’m banishing winter from the cottage and forcing Spring with these Spring Quiche, including asparagus and goats cheese.  Quiche are so versatile, you can sauté any kind of vegetables and add any ingredient in season. I’m making two, a vegetarian one with mushrooms and another one with smoked salmon.

I’m rolling complimentary herbs into the handmade pastry, fennel for the smoked salmon quiche and chives for the mushroom quiche.

I’m baking them on a metal sheet pan so the heat rises from beneath to ensure no soggy bottoms although quite frankly life is too short to worry about nonsense like that. Especially when there’s quiche.

THE CHEESY  PASTRY

• 300g plain flour
• 100g butter or margarine
• 50g strong cheddar cheese – finely grated.
• 1 egg beaten with 2 tablespoons water to mix. (You may need a little more water.)

THE FILLING FOR THE  QUICHE

• butter and olive oil
• 1 large spring or salad onion – chopped
• 150g chestnut or brown mushrooms – thickly sliced
• a handful of asparagus
• smoked salmon (for the non vegetarian quiche)
• goats cheese
• salt and pepper
• rosemary and thyme

THE SAVOURY CUSTARD

• 4 eggs – beaten.
• 200ml single cream
• 2 tablespoons Greek Yoghurt

I’m using 2 x 20cm x 8cm fluted oblong quiche tins but 2 x 22cm round fluted quiche tins would work.  Butter them liberally. preheat the oven to 180C fan assisted / 380F.

STEP 1: MAKE THE PASTRY.

Place the flour and butter into a bowl and rub lightly with your fingertips until it resembles breadcrumbs. Stir in the grated cheese and chives and then add egg and water mix and using your hand shaped like a claw, mix until a ball of dough forms.  You may need to add a little more water to get a nice smooth dough that holds together. Wrap in cling film and pop in the fridge for at least 30 minutes.

STEP 2: SAUTE THE VEG.

In a warm pan melt a nob of butter and a tablespoon olive oil, then add the onions and mushrooms and sauté gently for roughly 10 mins until they turn lightly golden.  Season well and then turn off the heat, add the asparagus, place the lid on and let them soften in the residual heat whilst you make the rest of the quiche.

STEP 4: ROLL OUT THE PASTRY.

Now your pastry should be ready, roll it out on a lightly floured surface. Chop the dill and press it into the pastry with a rolling pin and then lay it into your pre-greased quiche tins. I don’t bother blind-baking my quiches but feel free to do so if you wish.  I always bake my quiches on a metal tray which forces the heat up under the quiche and prevents any soggy bottoms.

Pre-heat your oven to 170C (fan.)

STEP 5: MAKE THE EGG BATTER.

In a bowl, beat the eggs into the cream and yoghurt and season with salt and pepper.  Pour into a jusg with a spout.

STEP 6: BUILD THE QUICHE AND BAKE.

Divide the veg in two and spread it out into the quiches. I used mushrooms in only one and smoked salmon in the other.  Tear the goats cheese into small chunks and lay them into the quiches. Pour the egg batter on top.  Bake  for about 30 – 45 minutes until golden and risen, set aside on a wire rack to cool.  The quiche should easily slide out of the tin.

For more quiche recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!