Havarti and Asparagus Quiche
Ingredients
Preparation
1
In the bowl of a food processor, combine flour, salt, and sugar.
2
Add butter and pulse until the mixture resembles the size of small peas.
3
Add the first 5 tablespoons of water, one at a time.
4
Check consistency - if the mixture holds together when pinched, the crust is perfect – don’t add any more water.
5
If, however, the crust still crumbles apart and won’t stay together when pinched, that means it won’t stay together while rolling either; go ahead and add the last tablespoon of water one teaspoon at a time, rechecking the consistency between each teaspoon.
6
The exact amount of water you need will depend on the amount of humidity in the air and therefore in the flour.
8
Form the dough into a disk, and refrigerate 30 minutes before rolling it out.
9
You want that flour to relax and the butter to be nice and cold – that will ensure you have a nice flaky crust.
10
Meanwhile, boil a pot of water large enough to fit the stalks of asparagus.
11
Trim the ends of your asparagus making sure they will fit nicely into your quiche pan, arranged like the spokes in a bicycle wheel with the ends touching in the middle.
13
14
Set aside.
15
Preheat oven to 350 degrees.
16
On a lightly floured surface, roll the dough out into a circle a few inches larger than your quiche or pie pan.
18
Once the dough is neatly into the pan, make sure it is smoothly tucked into the corners.
19
Trim excess crust from the edges leaving about a 1” border.
20
21
Crimp the dough between your fingers to make little pinches.
22
Poke a few fork holes in it to allow the steam to escape, this will prevent a soggy bottom crust.
23
Blind bake the crust for 5 minutes.
24
This will prevent all of the custard from getting absorbed into the crust making it soggy.
25
Remove crust from oven and sprinkle with Havarti with Dill cheese. Set aside.
26
Increase oven temperature to 375 degrees.
27
28
Place asparagus stalks, tips pointing outwards into a spoke pattern like on a bicycle wheel, making sure the ends come together in the middle.
29
Bake 40 minutes.
30
Check to make sure the crust isn’t getting too brown.
31
If it is, loosely drape a piece of foil over the top, making sure you don’t lay it on the actual custard mixture in the middle.
32
Bake 10-12 minutes longer.
33
To test doneness, slide a butter knife under the edge of one of the asparagus stalks.
34
The knife should come out clean.
35
It should be moist – after all the quiche is moist, but it should be free of egg mixture.
36
If not, put it back in the oven with your tent foil on top for 3-4 more minutes.
.
Yield:
8.0
Added:
Saturday, April 16, 2011 - 2:16pm
