Asparagus and ham quiche

Towards the end of the asparagus season, the asparagus spears tend to become less than perfectly shaped.  They are, however, still tasty but need something doing to them.  Asparagus quiche is one possibility.  It also ekes out available asparagus amongst more people.

Asparagus quiche is a versatile enough that it can be eaten hot, warm or cold.  It therefore makes an excellent starter, a lovely supper dish, an element of a cold buffet or as a picnic dish.  There is one caveat to the last of these options.  That is that this recipe uses a short-crust pastry.  To make it less delicate an egg could be added or a different pastry used.

Preparation Time: 30 Mins

Cooking Time: 45 Mins

Total Time: 1¾ Hrs

Ingredients

For 8 servings…

340 gms          Asparagus  

10 gms            Butter       

60 ml              Cream       

4                    Eggs        

80 gms            Ham  - diced          

                      Pepper      

                      Salt          

For the pastry

60 gms            Fat  - goose

170 gms          Flour  - plain

20 gms            Lard         

1½ tbs            Water  - icy cold      

Method

To make and cook the pastry…

Mix all the ingredients except the water.  When well combined, mix in the water so that a good pastry consistency is achieved.  Roll into a ball and put into a fridge for 30 minutes. 

Roll out the pastry and line a 24 cm flan dish with it.  Prick the base and bake in an oven at 180°C for 20 minutes until lightly golden and almost cooked.

To prepare the filling…

Cook the asparagus in lightly salted water for 6 minutes.  Drain, reserving the water, and set 8-12 tips aside for garnish.  Roughly chop the remainder and purée - adding a little of the reserved water. When very smooth and make up to 300 ml with some of the reserved asparagus water.

Whisk the eggs and add the asparagus purée, cream and seasoning. 

To assemble and cook the quiche…

Scatter the diced ham over the pastry shell, pour over the asparagus mixture, decorate with reserved   asparagus tips and dot with butter.  Bake in a moderately hot oven (190°C) for 20 minutes until just    set and lightly browned.  Serve hot, warm or cold.

 Wine recommendations

 Conventional

      Muscat d'Alsace

 Interesting

      Beaujolais

      Mâcon

      Menetou-Salon