Step-by-step method

At a glance

You're making a buttery pastry crust from scratch and blind-baking it before filling it with a creamy egg and cheese mixture loaded with crispy bacon and tender asparagus. The tricky part is getting the pastry frozen and chilled at just the right stages so it stays flaky, plus giving it that golden finish in the oven for about 40 minutes before letting it cool enough to slice cleanly.

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Coarse breadcrumb texture

Put the flour, sugar, salt and butter in a large bowl. Work quickly so the butter warms up as little as possible. In no time you'll have rubbed the ingredients into something like coarse breadcrumbs. The dough isn't fully combined yet at this stage.

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280 gram
All-purpose wheat flour

3 gram
Granulated Sugar

5 gram
Salt

200 gram
Vegetable Fat, Butter Flavor
2/10

A sticky ball in the freezer

Now add the water, but only about half of the amount you've measured out to start with. Work the mixture into a smooth dough that holds together nicely without being sticky. Shape it into a ball, wrap it in plastic film and leave it in the freezer for about an hour.

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60 milliliter
Water
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Roll it out

After an hour, take the dough out and roll it out on a floured surface. Get your tart tin ready – either a springform tart tin or a shallow ceramic dish will do, whichever you prefer. Aim for a diameter of about 24–26 cm.

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Transfer to the tin

Lightly grease the tin with butter and transfer the rolled-out dough into it. It should line not just the base but also come up high along the sides, so the filling doesn't leak out. Prick the base all over with a fork, lay a sheet of baking paper on top and fill it with baking beans.
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Bake

Bake for about 10 minutes at 200°C. After this time, remove the baking paper and beans from the pastry case and bake for a further 5 minutes or so. Take it out of the oven and let it cool. The base is now ready to be filled.
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Prepare the filling ingredients

Finely chop the onion. Cut the bacon into small cubes. Trim the asparagus, simply cutting off the dried-out end of the stalks.

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100 gram
English Bacon

1 piece
Yellow Onion

1 piece
Green Asparagus
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Fry

Melt a knob of butter in a large frying pan and fry the onion and bacon until crisp. When they're almost done, add the asparagus stalks for a moment, just lightly browning them on all sides.

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10 gram
Unsalted Butter
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Cream and egg mixture

Mix the cream with the eggs and season with salt and pepper. Add the finely grated cheese and pour this mixture over the pastry base.

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250 gram
Whipping Cream 33%

3 piece
Chicken Eggs

5 gram
Salt

5 gram
Black Pepper

100 gram
Gouda
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Asparagus pieces

Arrange the pieces of asparagus over the quiche – they'll sink nicely into the cream and egg mixture. Finish it all off by scattering the onion and bacon mixture over the filling. Again, everything will settle nicely into the filling.
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Bake and serve

Bake on the middle shelf of the oven at 190°C for 35–40 minutes. The surface of the quiche will set and turn golden. Let it cool a little before slicing, as it's tricky to cut while hot. Serve with a dollop of seasoned soured cream and a salad, or simply on its own.

Asparagus and Bacon Quiche

Name: Savory Asparagus Bacon Quiche
Prep time: 35 min
Cook time: 81 min
Total time: 186 min
Yield: 8
Cuisine: French
Ingredients: 3 gram Granulated Sugar; 1 piece Yellow Onion; 200 gram Vegetable Fat, Butter Flavor; 3 piece Chicken Eggs; 100 gram Gouda; 100 gram English Bacon; 1 piece Green Asparagus; 10 gram Salt; 10 gram Unsalted Butter; 5 gram Black Pepper; 280 gram All-purpose wheat flour; 60 milliliter Water; 250 gram Whipping Cream 33%

bohynekuchyne

Prep 35 min Cook 1 h 21 min

Plus 1 h of resting (not counted in active time)

13 Ingredients

10 Steps

Medium Difficulty

What's in it?

554 kcal

Calories

30 g

Carbohydrates

43 g

Fats

13 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Savoury pies are just as good warm as they are cold, whether served with a salad or all on their own. You can hardly ever get tired of them. They make a light summer lunch or a satisfying winter supper – whatever you're in the mood for. All you need is one good pastry recipe, and your fridge, the market, or your garden will supply hundreds of fillings.

Pork Main Course

Step-by-step method

At a glance

Coarse breadcrumb texture

For this step

A sticky ball in the freezer

For this step

Roll it out

Transfer to the tin

Bake

Prepare the filling ingredients

For this step

Fry

For this step

Cream and egg mixture

For this step

Asparagus pieces

Bake and serve

Asparagus and Bacon Quiche

Ingredients — what you'll need

What's in it?

About this recipe

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