Quiche with Asparagus Tips & Cherry Tomatoes
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There's something about making a quiche that really appeals to me. I think it has to do with the idea that making one automatically makes methe ultimate domestic goddess. Like Bree van de Kamp, for example. Maybe it's also because a quiche is a perfect one-pan meal -- if you don't count the salad which I always serve on the side, that is.
It shouldn't surprise you then, that I have quite a few quiche recipes up my sleeve. From the classic Lorraine to one with smoked Dutch sausage, grainy mustard and Belgian endive. It's one of those dishes that lends itself to a thousand-and-one variations.
Here is another one of my favorites. In this case, I didn't even bother making the pastry myself (which I usually do). Just goes to show the versatility.
Quiche with Asparagus Tips & Cherry Tomatoes
Serves 4-6
butter and flour, for your baking dish
roll of puff pastry
350g asparagus tips, trimmed
10 cherry tomatoes, halved
150g crème fraîche
150g ricotta
4 eggs
2 tsps dried oregano
handful of Parmesan cheese
fleur de sel
freshly-cracked pepper
Preheat oven to 190C and butter and flour your baking dish. Line with the puff pastry, trimming off any excess. Blanch the asparagus tips and lay them on a clean dish cloth to dry. Once dry, put the asparagus and cherry tomatoes in your lined baking dish. To make the batter, whisk the rest of the ingredients in a large bowl. Pour over the veggies and bake for 45-50 minutes. Allow to cool briefly and serve.
roll of puff pastry
350g asparagus tips, trimmed
10 cherry tomatoes, halved
150g crème fraîche
150g ricotta
4 eggs
2 tsps dried oregano
handful of Parmesan cheese
fleur de sel
freshly-cracked pepper
Preheat oven to 190C and butter and flour your baking dish. Line with the puff pastry, trimming off any excess. Blanch the asparagus tips and lay them on a clean dish cloth to dry. Once dry, put the asparagus and cherry tomatoes in your lined baking dish. To make the batter, whisk the rest of the ingredients in a large bowl. Pour over the veggies and bake for 45-50 minutes. Allow to cool briefly and serve.
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