Chorizo, asparagus and spring onion quiche
Monday, June 11, 2012
I was given a copy of The Silver Spoon a year or so ago and whilst I marvelled at the huge amount of recipes, it’s rarely my “go-to” recipe book, maybe because it’s so huge I don’t really want it taking up precious kitchen surface, or because there’s just too many recipes to choose from.
But at the weekend I had some puff pastry to use up and I wanted to make a quiche and having been through the rest of my cookbook collection, it was time for this one to step up to the mark. Looking through it, I always find some great inspiration so I really should try and use it more often!
I’ve honestly never made a quiche before – I think I have a fear of the cold egg element of it, but this was served warm with a nice salad. The asparagus was really cheap as its in season. Every time I eat it though, there’s that punishment afterwards. Well, for 4 out of 5 of us at least. You know what I’m talking about.
It’s pretty simple to make and I loved the flavours – the gruyère was a great choice even though they didn’t sell it in our supermarket(!), I stuck with the plan and found it in our local organic shop. I never realised how bad quiche is for you – definitely not a dieter’s meal with all the double cream, cheese and pastry!
Adapted from The Silver Spoon
- 250g asaparagus
- 100g chorizo
- 5 spring onions
- 1 pack puff pastry (around 300g)
- 100g gruyère cheese
- 3 eggs
- 150ml milk
- Pinch of nutmeg
- Flour for dusting
- Pre-heat the oven to 160°/325°F/Gas Mark 3.
- Trim the asparagus to remove the woody stalk and steam them for 5-6 minutes. Then run under cold water and pat dry with kitchen towel.
- Roll out the pastry if it’s not pre-rolled. Dust a 23cm loose bottomed quiche dish with flour and line with pastry. Place back in fridge for 10 minutes.
- Take a large piece of greaseproof page and scrunch up into a ball. Place over pastry and fill with baking beans or small pennies. Place the tin on a baking tray and bake for 15 minutes.
- Whilst the pastry is baking, take the asparagus, chorizo and spring onions and chop finely. Grate the cheese.
- In a bowl, mix the egg, cream, milk and nutmeg. Season with salt and pepper.
- Remove pastry from oven and remove baking beans/pennies and greaseproof paper.
- Turn heat up on the oven to 220°C/400°F/Gas Mark 6.
- Sprinkle the pastry case with the asparagus, spring onion, chorizo and cheese. Pour the egg mixture on the top.
- Bake for 20 minutes until golden, the remove from the oven. Leave to cool for 10 minutes then carefully remove from the dish.
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