ASPARAGUS AND GRUYERE QUICHE
- Pastry:
- 250 g cake flour
- pinch of salt
- 125 g butter, cold, cubed
- 1 egg
- Ice cold water
- Filling:
- 1 tablespoon butter
- 2 garlic cloves, finely chopped
- 1 onion, finely chopped
- 150 g bacon, chopped
- 2 eggs, jumbo
- ½ cup cream
- 2½ tablespoons milk
- ½ teaspoon Dijon mustard
- 60 g Gruyère cheese, grated
- 50 g baby asparagus, blanched
- sea salt and black pepper
- fresh herbs to garnish
Place the flour in a food processor with salt, blitz to combine. Add the butter and blitz until the mixture resembles breadcrumbs. With the motor running, add the egg and a little water to form a dough. Remove dough, wrap in clingfilm and place in the fridge for 30 minutes.
Preheat the oven to 160ºC. Roll pastry out onto a floured surface and lightly press into a 30 x 9 cm tart tin.
Return to fridge for 10 minutes.
Cover pastry with baking paper, fill with baking beans or rice and bake for 10 minutes, remove the beans/rice and paper and bake shell for an additional 10 minutes. Remove from oven and allow to cool.
Heat a frying pan, add the butter and cook the garlic and onion until golden, add bacon and cook until crispy. Set aside. In a jug whisk together eggs, cream, milk and mustard. Season.
Increase oven temperature to 180ºC. Place the onion and bacon mixture in the base of the tart shell, top with asparagus and cheese and pour over the liquid.
Place on a baking tray and bake for 30 – 35 minutes or until set.
To serve: Allow to cool slightly, garnish with fresh herbs and slice.
Photo: Martie Fourie Moolman
