Quiche is one of the easiest and most versatile dish to make. One variation I have been making in the past few weeks is using asparagus, carrots and tomatoes. It is very tasty and is ready in an hour from start to finish.
Asparagus, carrot and tomato quiche
For a 23 or 26 cm pie dish (9 or 10 inches)
125 gr unbleached white flour
62.5 gr butter at room temperature
45 gr cold water
1 pinch of salt
Mix all ingredients, either by hand in a bowl or in stand up mixer, don't over work the dough, when it forms a homogeneous mass, form a ball, roll it on a lightly floured work surface and fold it as if you are making puff pastry or croissants, wrap it in cling film and place in the freezer to cool down while you prepare the ingredients for the quiche.
Pastry quantity above is sufficient for 1 quiche.
1 Tbsp approx. Dijon mustard
2 big carrots
Fresh Goat cheese
3 or 4 eggs (depending on their size)
1 heap Tbsp crème fraîche (US sour cream will also do if you can't find crème fraîche)
A dash of milk
Salt and pepper
Clean and thinly slice the tomato, peel the asparagus and cut them in small pieces to the bottom of the head, peel, wash and very thinly slice the carrots.
In a bowl mix the eggs, the cream and milk, salt and pepper to your taste.
Roll the pastry dough out and place in the pie dish, lather with mustard, place the tomato slices over, cover with carrot slices and asparagus pieces, then crumble some goat cheese over all.
Pour the egg mix over, split the asparagus heads in 2 length wise and arrange them on top and place in pre-heated oven at 390 or 400 F (depending on your oven), and bake for approx . 30mn, check after 25 mn.
This can be enjoyed with a fresh green salad and vinaigrette (see previous post).