Thursday, April 28, 2016

Quiche for a Crowd

Crust Ingredients
2 c whole wheat flour
2 1/2 c unbleached white flour
1 1/3 c unsalted butter (cold) cut into pieces
1 t sea salt
Ice water (optional mix 2-1 with ice cold Vodka)

Crust instructions
In a large bowl add flours and butter. Cut well with a pastry blender until large crumbs of butter remain.
Add a few table spoons of ice water and blend with a fork to forma small ball of dough. Remove to a floured surface and repeat. Gently knead together individual pieces to form a disk. Wrap in plastic wrap and refrigerate for several hours or overnight.
When ready to use, roll out on a floured surface.

Quiche Ingredients
7 extra large or eight large eggs
1 c heavy cream
1 c milk
3/4 lb washed and snapped Asparagus
1 lg onion finely chopped
3-4 garlic cloves
2 c shredded Swiss cheese
Sea salt
Ground black pepper

Quiche instructions
Butter or oil a 9x13 pan and line with parchment paper. Preheat oven to 375° F.
Roll out crust and place in pan allowing 1 to 1 1/2" high rim.
Whisk together eggs, cream and milk. Pour I to crust.
Sprinkle in about 1/3 of the onions and garlic. Place in an alternating layer of about 1/2 of the Asparagus. Then more onion and garlic, then another layer of Asparagus.
Finish with the remaining onion and garlic.
Top with shredded cheese, a sprinkle of sea salt and ground pepper.
Bake for 50 minutes or until a knife inserted in the center comes out clean.

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