Thursday, May 15, 2014

Rosie Makes Asparagus Quiche.


The other day,
I roasted a chicken for our lunch
and later made chicken pot pies for Middle Hawthorne.
I had some of the pastry dough left over,
so today I'm using that dough
and making Asparagus Quiche for lunch.

For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening, chilled
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water

I mixed the flour, salt, and baking powder in the food processor,
then pulsed in the shortening and butter, until crumbly.
Add in the ice water and process until the dough forms a ball.
Remove from processor
and roll into a ball on a lightly floured surface.
Wrap in plastic and refrigerate at least 30 minutes.
Roll out and place in a 9-inch pie dish.
Trim and flute the edges.

Save the rest of the dough.

Heat oven to 400°.
I'm going to pre-bake the crust before filling.
I put a sheet of foil over the dough
and filled it with beans to weight it down.
Bake 10 minutes, remove foil and beans,
fork the crust, and bake 10 more minutes.

Rosie's Asparagus Quiche
6 strips bacon, cooked until crisp, and crumbled
1/2 cup skim milk
1 1/2 cups heavy cream
3 eggs, room temp
6 fresh asparagus from your garden, snapped into pieces
about 1 cup grated cheddar cheese
1/2 cup or so Swiss cheese cubes
Kosher salt and freshly ground pepper
freshly grated nutmeg

Heat oven to 400°.
Combine milk and cream.
Scald (Bring the milk and cream just to a boil.),
then let cool a bit.
Beat eggs, then beat in milk mixture.
Add in salt, pepper, and nutmeg.
Crumble bacon in bottom of prepared pie crust.
Add in Swiss cheese and asparagus.
Pour in milk mixture.
Top with grated cheddar.
Bake 45 - 50 minutes, tenting, if necessary, near the end.

Before baking, I fashioned foil around the crust
to keep it from getting too dark.

Let rest 10-15 minutes before cutting.

I love quiche!

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