Springtime Quiche, or in fact in time Quiche. How you doing? If you are are in the UK how are you enjoying spring? The weather of late has been a bit topsy turvy to be honest, rain, then sunshine, then massive thunderstorms, then sunshine, ah, the joys of living in the UK when you are used to glorious wall to wall sunshine in your native country. Still, it is what it is and we make the best that we can.
This Springtime Quiche is glorious, it is perfect for making use of Springtime vegetables which are only in season for the spring. Asparagus for example is something which springs to mind. My partner is who part German, loves white Asparagus, I don’t mind it, but do prefer the green, so for this Springtime Quiche, when we were shopping for our groceries in the green grocer the other day (seriously if you have a green grocer, support them, the vegetables are so much better than in the supermarket and fresher too) we came across both white and green asparagus, which is perfect for the quiche.
We were having a friend over for Sunday lunch at the bank holiday and were under strict instructions to make something which had little or no garlic but was still tasty and not too heavy, so we decided to make this Springtime Quiche. Which really is easy to make.
This recipe was given to me when I first met my sister in law who lives in South Africa. We went out for a visit and she had friends over for dinner and on the menu was a version of this quiche. As it was something which I had never had before, I asked her for the recipe which she kindly gave me. The difference on this quiche is the crust that it uses, as it is not your standard shortcrust pastry, more of a cheese biscuit pastry, so kind of like a cheesecake but a savoury cheesecake. Seriously it is delicious, you should make it for your next dinner party.
So thanks Martina, this is a great recipe which we often make as it a different kind of Quiche.
Do you make Quiches, if so what are your favourite fillings?Print
The cheese biscuit crust gives this a different crust which is very sharp and crumbly but totally delicious. The crust does need to be blind baked, but I recommend that you chill it before baking, I also recommend that when you bake the actual quiche you put a tray underneath it to catch any leakage, as depending what fillings you put in in, it can cause leakage.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 10 slices
Cheese Biscuit Crust:
- 230 grams plain flour
- 1/2 tsp salt
- 1 tsp cayenne pepper
- 190 grams unsalted butter
- 125 grams cheddar cheese grated
- 50 ml tap water
- 1 bunch green asparagus snapped and sliced
- 1 bunch white asparagus snapped and sliced
- 1 Onion diced
- 10 Chestnut mushrooms quartered
- 200 grams feta cheese crumbled
- 250 ml double cream
- 6 large eggs
- 1 tsp salt
- 1 tbap ground pepper
- The first thing to do it to make your crust, to do this, add all the dry ingredients to a bowl and mix the butter into flour, salt and cayenne pepper and then add the cheese and mix it together.
- Then slowly add the water until everything just comes together, so you may not use all the water, you don’t want your pastry to become too sticky otherwise it is difficult to roll out.
- Grease a springform cake tin, a 25cm tin or slightly smaller is fine, with butter or non stick spray, put the ball of pastry between two sheets of baking paper and roll out thinly. You want about a 2cm thickness, and by rolling it out in the paper, it is easy to lift into the cake tin for baking.
- Carefully remove the top of the baking paper and lift up the pastry into the tin, invert it so the non baking sheet side is facing down, then carefully line the cake tin. Place in the fridge until ready to use.
- To make the filling, snap the white asparagus and steam for 10 minutes, then blanch in cold water, drain and set aside. Snap and slice the green asparagus and fry for 8 minutes in a little butter until just soft and browning. Set aside.
- Slice the onion and mushrooms and fry gently until all the water has come out of the mushrooms and the onions are caramelised. Set aside.
- Preheat your oven to 18 Degrees and blind bake the base, to blind bake line with baking paper and some baking beans. Bake for 15 minutes, then remove from the oven, if it is starting to come away from the sides or shrink down, this is fine and nothing to worry about.
- Mix the eggs with the cream, salt and pepper and oregano and set aside.
- Once your quiche has come out the oven, carefully lift off the baking sheet and baking beans. It is now time to fill your quiche, do this by putting a layer of asparagus on the bottom (a mixture of white and green is good. Then sprinkle some feta cheese and then add some of the mushrooms and the onions. Repeat until you have reached the top, try to reserve enough asparagus to make a pretty pattern on the top of the quiche.
- When you have used up the filling, carefully pour the egg mixture all over the filling and it will automatically go into all the gaps and nooks and crannies of the quiche, so whilst it may look like a lot, it really does fill it all. Finish by crumbling the rest of the feta of the top and giving a good grind of black pepper.
- Place it in the centre of the oven for 1 hour, but it can take up to an hour and half. To check if it is ready, simply place a skewer in the middle of the quiche and if it comes out clean, then it is ready, if not then pop it back into the oven. You also want a nice golden crust developing on the top of the quiche. Once ready remove from the oven and allow it to settle for 15 minutes before serving.
- After 15 minutes, take it to the table and serve, your guests will be wowed as it smells amazing.
So there you go, my Springtime Quiche which can really be an anytime quiche. Simply change the fillings and you’re good to go. This quiche is great for a lunchtime party, picnic or even make up a whole quiche and then you have lunches for the week sorted, you will be the envy of your colleagues.