Asparagus and Bacon Quiche
A Very Rich and Tasty Quiche All It Needs Is a Simple Mixed Salad for That Perfect Light Lunch or Supper. A great favourite with everyone who tried it, I used to serve for pre-dinner nibbles but instead of the bacon used a nice Parma Ham.
A Very Rich and Tasty Quiche All It Needs Is a Simple Mixed Salad for That Perfect Light Lunch or Supper. A great favourite with everyone who tried it, I used to serve for pre-dinner nibbles but instead of the bacon used a nice Parma Ham.
- Carbohydrate 38.92286810348 g
- Cholesterol 1515.84333333333 mg
- Fat 172.87922710184 g
- Fiber 3.37258274281262 g
- Protein 31.4484976483067 g
- Saturated Fat 99.7426660144067 g
- Serving Size 1 1 Serving (499g)
- Sodium 1183.58698728267 mg
- Sugar 35.5502853606674 g
- Trans Fat 11.4972069334333 g
- Calories 1808 calories
Step-by-step
- Pre-heat the oven to 200c/400f/gas 6.
- Trim the tips off the asparagus to the length of 1 1/2 inches. Blanch in salted boiling water for 5 minutes then drain and refresh.
- Sift the flour into a mixing bowl along with a pinch of salt, add the butter and rub in. Add enough ice cold water to bind to a firm dough, turn out onto a floured surface and roll out to fit a 10 inch fluted flan dish. Bake blind in the oven at 190c/375f/gas 5 until set but not browned about 10-15 minutes.
- With a knife, stretch the bacon rashers on a flat surface, wrap a small piece around each asparagus tip. In a bowl mix the egg yolks with the cream, grated cheese and seasoning. Spoon onto the flan case and arrange the bacon and asparagus rolls in the custard. Turn the oven to 180c/350f/gas 4 and bake for 30-35 minutes or until the quiche is set and golden brown. Cool for 1 hour then serve.
Unlike a shallow tart that relies on a bare minimum of filling, a proper quiche depends on a substantial, dairy-rich custard that sets to a tender, trembling consistency rather than a rubbery solid. Excess moisture destroys this delicate balance instantly. Raw asparagus releases water as it bakes, which will liquefy the surrounding egg yolks and cream. Blanching the spears for 5 minutes in salted boiling water and shocking them in ice water stops the cooking, preserves bright green color, and drives out excess liquid before the vegetable ever touches the pastry case.
Adapting Proteins and Dairy
Replacing components requires understanding fat ratios and structural integrity. Substituting streaky pork with thinly sliced Parma ham or prosciutto alters the sodium level and oil content; cured hams release less grease during the final 35-minute bake at 180C than fatty bacon does, which helps prevent a greasy pool from forming on the surface of the set custard. For those avoiding red meat entirely, smoked trout flakes or sautéed mushrooms provide adequate umami depth. When swapping the 3/4 pint of single cream for whole milk, reduce the total liquid by two tablespoons or add an extra egg yolk to compensate for the lower fat content, ensuring the mixture still solidifies firmly without weeping.Blind Baking and Temperature Control
Proper execution of the crust prevents a soggy bottom. Rubbing 4 ounces of cold butter into 8 ounces of plain flour until the mixture resembles coarse breadcrumbs creates pockets of fat that melt during baking, yielding a flaky texture. Ice-cold water is mandatory to keep the butter solid before the dough enters the oven. Baking the pastry blind at 190C for 10 to 15 minutes until set seals the flour before the heavy cream filling is added. Allowing the finished tart to rest at room temperature for a full hour before slicing lets the proteins finish setting, resulting in clean wedges that hold their shape.
