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Susan’s Asparagus Quiche
Make a short crust pastry for a nine inch quiche pan: and roll out the pastry on a floured surface; about 1/4-inch thick. Fit into a 9-inch quiche pan. Poke a few holes with a fork at the bottom of the dough. With the same fork press around the edges to finish.
Preheat the oven to 180° C: Prick the bottom of the pie shell liberally with a fork. Place a sheet of foil in the shell and fill with beans, rice or pie weights. Bake for 10 – 12 minutes, until the pastry shell begins to feel firm.
For the filling you will need:
3 large eggs
1 1/2 cups cream
1/2 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons butter
7 to 8 green asparagus, bottoms trimmed
1/2 cup grated Gruyere and Parmesan
Some chopped basil
For finishing: two slices of cured ham and lamb’s lettuce
Melt butter in a medium size skillet over medium heat. Add the asparagus cut into pieces, and cook until tender; about 4 to 6 minutes.
Mix together eggs, cream, basil, salt, and white pepper in a medium size bowl. Chill for at least 30 minutes. Add the asparagus to the egg mixture and por into the partially baked quiche crust. Bake until the filling begins to set; about 10 minutes.
Sprinkle with Parmesan and Gruyere cheese and bake for about 30 minutes, until puffed and brown.
For the topping, cut the cured ham and cook it for 2 minutes in a hot pan until crunchy. Sprinkle over the quiche.
Serve the quiche warm, with the lambs lettuce on a side and with a glass of Coralto Inzolia.
You can also add toasted pine nuts to finish on lettuce and quiche.