Friday, March 13, 2009
More asparagus... but this is the last of it for this week. I have never tried making a quiche before, but I was certain it couldn't be too difficult - and I was right! I was feeling pretty impressed with myself as I ate this.
Because Boursin (I used the regular garlic & herb, but I am sure the others would be tasty as well) has so much flavour, I literally did not add anything else to this. Just the asparagus, cheese and eggs, and bam! Instant quiche. Next time I'm entertaining, this will be making a reappearance in appetizer form, possibly with courgettes instead of asparagus.
Asparagus & Boursin Quiche (2 x 4.5"):
65g asparagus, chopped
1/2 pack/75g Boursin cheese
splash of milk
I won't post the recipe I used for the pastry, as it didn't turn out at all and I ended up having to just push pieces of it around the cases and squish them together. Just use your favourite savoury shortcrust pastry recipe, or store bought.
Oh, okay... here's the pastry recipe:
90g cold butter, cubed
1 egg yolk
It may work for you. I only had 2 regular eggs left and I had used them up for the filling, so instead of an egg yolk I used 1 quail egg. Haha, perhaps that had something to do with my failure? Bring the flour and butter together until they reach the breadcrumb stage, then add the egg yolk and salt. If you need to, you can add some water to help the dough combine.
Brush the cases with oil, lay the pastry in and all the way up the sides. Line the pastry with parchment paper and weigh it down (I used pennies as I don't have baking beans). Bake at 375F/190C for 15 minutes until pale golden.
In a bowl, whisk together the boursin and eggs and add some milk if you need to pad out the filling. I added enough milk to ensure that both quiches would be full to the top of the pastry - probably less than a quarter cup. While the pastry is baking, bring some water to the boil and cook the asparagus for around 3 minutes. Remove pastry from oven, add the asparagus and pour over the cheese & egg mixture. Bake at 400F/200C for 15-20 minutes.