 |
| Asparagus and Bacon Quiche |
The British asparagus season is very
short and starts at when the weather in the UK normally isn't that
summery. This bacon and asparagus quiche is designed so that it can
be served warm on colder days but still makes a great cold lunch or
picnic dish for when the weather is good.
Asparagus really is a luxury item
because of the short growing season and the fact that a lot of
growing space is needed for a relatively low yield. Therefore you can
understand my delight when I saw it reduced and snapped up a bunch
quickly.
I use cooking bacon for this recipe.
Some supermarkets now sell it pre-packed but you can also find it on
butcher's and deli counters. Yes, it is cheaper but you normally get
a mix of smoked and unsmoked bacon and big chunks which I think gives
a better taste and texture when in dishes. Alternatively, you could
use leftover gammon.
If you don't fancy the asparagus and
bacon combination or the asparagus has gone out of season then use
the pastry base and quiche but swap it for different ingredients.
Another favourite of ours is smoked salmon and red onion. If you'd
like an accompaniment to the quiche may I humbly suggest potato
salad with chives.
As this uses seasonal British asparagus
I am putting this forward for Ren Behan's Simple
and In Season.
Equipment: 9in (23cm) flan
case/tin, frying pan, rolling pin
Ingredients
6oz (170g) Wholemeal plain flour (I use
Doves Farm)
3oz (85g) Butter or pastry spread (like
Stork)
2-3 tbsp (30-45ml) Cold water
About 5 spears of asparagus (around
125g in weight)
10oz (300g) Bacon, cut in chunks
¼
pint (150ml) Milk
¼
pint (150ml) Low fat natural yoghurt
3
Large eggs
Salt
& pepper to season, as required
4oz
(110g) Cheese, grated (I use Cheddar)
Method
1.
Either by hand or in a food processor mix the flour and butter
together until it resembles fine breadcrumbs.
2.
Add the water and then stir or process again until it comes together
in a ball. Add more water if required.
3.
Wrap the dough in clingfilm and put in the fridge.
4.
Heat the oven to 170°C.
5.
In a frying pan fry off the bacon in its own fat. Drain off any
excess liquid if necessary.
6.
Take out of the frying pan and put on a plate with some kitchen towel
on it to soak up any fat.
7.
Beat together the milk, yoghurt and eggs. Add 2oz (55g) of the
cheese, seasoning to taste (I just use black pepper) and stir.
8.
Roll out the dough to fit the flan tin.
9.
Fold the pastry over the rolling pin and lift into the tin.
10.
Trim the edges off with a knife.
11.
Press down the sides with a fork and then stab holes in the base with
the fork.
12.
Arrange the bacon and the asparagus on the base.
13.
Pour over the liquid mixture and then put the rest of the cheese on
top.
14.
Cook for 25 minutes until the quiche has set.
Serve
either warm or cold ( makes a great 'leftovers' lunch the next day).