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Asparagus & Bacon Quiche for Sunday Lunch

Asparagus & Bacon Quiche for Sunday Lunch

Recipes, Sunday Lunch/Daily Dinners

Happy Mother’s Day!

Although I’m a little late for the actual day, I like to think that any day Mom has had a long one is a good time to make her dinner.  Served with a side salad, a quiche is the perfect quick, filling and fridge cleaning option for just such an occasion.

asparagus-quiche

I add bacon or pancetta to just about every quiche I make around here.  Howard prefers to call it bacon and egg pie — and since it gets him past that Real Man thing many of them seem to have, the name change is fine by me.

If you’re really short on time, buy a frozen pie crust and transfer it to your tart pan.  Noone needs to know.  And besides, you deserve the break.

asparagus-

(Click on the link below for a printable version of the recipe.)

: Asparagus & Bacon Quiche

: Fresh, seasonal, and local for many of us, this quiche is manly enough for most. For the rest? Just call it a tart.

9-10″ Quiche.  Serves 4.

  • Shortcrust dough – chilled (see recipe below)
  • pie weights or uncooked dry beans
  • Asparagus – ½ lb (250 g)
  • Thick Cut Bacon, diced – 2 strips
  • Onion, julienned – ½ small
  • Thyme – ½ tsp
  • Preserved Lemon, minced – 1 tsp (or the zest of 1 lemon)
  • Eggs – 2 large
  • Egg White – 1 (leftover from the short crust recipe)
  • Whipping Cream – ½-⅔ Cup
  • Parmesan, shredded – 1 oz (approx 1/2 Cup)
  • s+p – to taste
  1. Preheat the oven to 375° F.
  2. Lightly dust the counter with flour. Roll the short crust dough out to an 11-12” disc about ⅛” thick, loosening and turning the dough occasionally. Roll the dough lightly over the rolling pin and transfer to a 9-10” tart pan. Lightly press the dough into the pan and trim the crust to a ¼” above the top of the pan.
  3. Fold the excess dough over, toward the pan, and press the dough into the side of the pan, so that it sits approx ¼” above the top of the pan (see notes).  Prick holes all over the bottom of the crust with a fork.
  4. Line the crust with parchment paper and fill the pan with pie weights or uncooked dry beans.  Par bake the crust for 10-15 minutes.  Remove the pie weights and parchment and return the crust to the oven for 10 more minutes, until dry and lightly coloured.  Cool slightly on a rack.
  5. Trim the woody ends from the asparagus, then cut into ½” pieces, leaving the tips whole.
  6. Heat a heavy pan over medium heat. Add the bacon, and cook slowly to render the fat. When the bacon is golden, add the asparagus and onion, and cook until the onion is translucent, about 3-5 minutes. Remove from the heat and set aside.
  7. Whisk together the eggs, egg white and cream. Season lightly with salt and pepper.
  8. Sprinkle half of the parmesan on the par-baked crust. Spread the asparagus, bacon and onion mixture evenly on top, then pour the egg and cream mix over that. Sprinkle the remaining parmesan on top and bake for 25-30 minutes, or until the custard is set firm and the top is golden.
  9. Cool on a rack for at least 15 minutes before serving warm or at room temperature with a side salad.

Tips:

  • By doubling over the sides of the crust and pressing the dough to sit above the top of the pan, you are allowing for the inevitable shrinkage that occurs during the par baking of a crust. (You want the par-baked crust level with the sides of the pan to minimize leakage.)
  • If you refrigerate the short crust dough for more than ½ hour, you may have to rest it for a 10-15 minutes at room temperature before it will be soft enough to roll out.

Preparation time: 45 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Copyright © 2009-2012 Island Vittles/Theresa Carle-Sanders. Don’t Steal – Karma’s Real.

asparagus-bacon-quiche

(Click on the link below for a printable version of the recipe.)

: Short Crust Recipe

: A multi-purpose crust for sweet or savoury fillings that is substantial enough to hold up outside of the pan, but tender enough to yield easily under your fork.

  • All-Purpose Flour – 2 Cups
  • Sugar (optional) 1 Tble
  • Salt – ½ tsp
  • Unsalted Butter, in ½” cubes – ½ Cup
  • Egg Yolk – 1
  • Ice Water – ¼ Cup
  1. Stir together the flour,sugar (if making a sweet crust) and salt in a large bowl. Rub the cubed butter into the flour with your fingertips, until the butter is reduced to small pea-sized lumps, and the flour is the colour of cornmeal.
  2. Whisk the yolk together with the ice water, then add it to the bowl and use your fingertips to bring the dough together into a “shaggy ball” — add additional water 1 tablespoon at a time if necessary. The goal is to add just enough water to hold the dough together – it should not be too soft.
  3. Place the dough ball on the counter, pour any loose flour left in the bowl onto the dough. Lightly knead the remaining flour into the dough to form the dough into 1 or 2 smooth-surfaced discs, cover tightly with plastic wrap and refrigerate for at least ½ hour.

Tips:

  • It takes most 2 or 3 attempts at this crust to learn how much water is needed to just hold the dough together. Too much water will result in a tough crust.
  • If you refrigerate the dough for more than ½ hour, you may have to rest it for a few minutes at room temperature before it will be soft enough to roll out.

Preparation time: 45 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 8

Copyright © 2009-2012 Island Vittles/Theresa Carle-Sanders. Don’t Steal – Karma’s Real.