By simply starting with your best homemade or store bought roll out prepared crust you are on your way. This recipe uses the thinnest and freshest asparagus, white or yellow onion and frozen organic peas. It is important to saute the vegetables to release their moisture then temper their heat by adding the frozen peas to cool the sauteed vegetables. This process is vital it allows the vegetables to begin cooking preventing a soggy quiche. Then laying the veggies onto the crust and pouring the custard and cheese mixture over lets the egg and cream custard to seep into the tart. The quality of your ingredients assures the quality of your quiche. Basic, simple with quality ingredients will give you and outstanding egg tart.
Ingredients:
Quiche
9 Large eggs, room temperature
1/2 cup heavy cream room temperature
12oz Gruyere cheese freshly grated room temperature
14-16oz small fresh asparagus, cut into 1/2″ pieces
1 medium white or yellow onion diced
12 oz. frozen sweet peas (plain)
1 Pillsbury piecrust room temperature
2 Tbs. AP flour (for rolling)
Fresh grated pecorino cheese
Tomato Concasse’
3 fresh tomatoes, diced (best to use red, green and yellow tomatoes)
1/2 tsp. kosher salt
1/4 tsp. course ground pepper
4 Tbs. quality Balsamic vinegar
Mix together well, chill before serving, drain liquid from Concasse’ before serving.
Directions:
Preheat oven 375°
In a 12″ nonstick saute pan over medium heat sauté asparagus until bright green, 3-5 minutes.
Add the diced onion to the asparagus continue sautéing 2-3 additional minutes until the onion begins to soften. (if too much moisture appears push the veggies to the sides of the pan exposing the center the liquid will run to the center damp up the liquid using folded paper towels.
Remove from heat add the frozen peas carefully stirring together to temper the heat and brighten the peas, set aside.
Using a food processor or box grater, grate the gruyere cheese, set aside in a prep bowl. Using lesser quality of cheese or packaged pre-grated cheese will lessen the taste of the quiche.
Break the eggs into a large prep bowl, using a stick blender break/blend the eggs into even mixed custard consistency.
Add the heavy cream and mix well with the stick blender.
Pour the egg mixture into the grated cheese, use your clean hands and mix together, and set aside.
Flour your dough surface and roll out the prepared crust to approx. 13-14″, place the crust into 11″ ceramic quiche/tart pan,folding under excess and crimping the top edge.
Using both hands lift out the now room temperature vegetables into the raw crust, spread into an even layer filling halfway up the sides.
Pour the cheese and egg mixture onto the center of the quiche dish spread out evenly to the meet the crust.
Grate evenly a thin fresh pecorino cheese layer over the quiche. The pecorino will help the quiche to remain moist without becoming soggy it also browns nicely/
Bake on the center rack at 375° for 45 minutes, remove, cover with parchment and a towel for at least 15 minutes to set
Serve quiche warm topping with a large spoon full of drained tomato concassé.
Serves 8
Dietary Facts:
Calories: 485
Carbs: 12g
Protein: 24g
Sugars: 14g
Fats: 18g
Preparation Time:
45 minutes
Cook Time:
45 minutes