Thursday, January 2, 2014
Cheddar Quiche with Asparagus and Bacon
10 ounces bacon, cut in bite size pieces, cooked until crispy
8 ounces asparagus.
1/2 package frozen puff pastry, thawed but still cold.
8 large eggs.
3 cup half and half.
1 tsp salt.
2 cup medium sharp cheddar cheese, coarsely grated
1/4 cup finely sliced fresh chives.
1.Preheat oven to 375 degree F, with baking sheet set on lowest rack.
2.Cut as asparagus into bite size pieces and place in mircowave - safe container. Add 1tbsp of water and
cover tightly with plastic wrap, microwave foe 1-1/2 minutes. Remove from microwave, rinse with cool
water(to stop cooking process) and drain well. Set aside.
3.On a lightly floured surface roll out pastry into a 13" square. Fit pastry into an 8 1/4" by 2 1/2" deep dish
quiche or tart pan a removable bottom" and run a rolling pin over the top to trim excess pastry flush with
top trim. If you finish this step and are not quite ready to add the filling and bake.stick the pan in the freezer.
4.Whisk eggs until well combined then add half and half and salt, whisking until smooth sprinkle half of
the cheddar cheese over the bottom of the pastry shell then pour in filling through a fine sieve. Don't skip
this step! This is what makes this quiche amazingly creamy and smooth-just like the real thing. sprinkle bacon
and asparagus and top remaining cheese.Scatter 1/2 of the chives over the top, reserving remainder for garnishing after quiche is baked.
5. Carefully tranfer quiche to the heated baking sheet and bake for 45 -55 minutes or until it is no longer
"Wiggly" when gently shaken. If quiche is not quite done and is getting to brown, cover with foil that has
been sprayed lightly with cooking spray for last part of baking. let set for 15 - 20 minutes before serving and
garnish withj reserved chives.
if you don't have a deep dish quiche pan, no problem just use a tart pan with a removable bottom or glass
pie plate. You will need to reduce amond of filling however. Use 8 ounces of bacon, 2 1/2 cup half and half
6 eggs, 3/4 tsp salt and 1 1/2 cup of cheese.
The original recipe from The Cafe Sucre Farine.