Prep time: 25 minutes
bake time: 45 min.
Serves: 8 pieces
Ingredients
Quiche mixture
12 stalks of asparagus
4 slices of bacon
1 cup of mushrooms (any kind)
1 crushed garlic1/3c. of gorgonzola cheese crumbles
1 can of evaporated milk (12 fl. ounce) or cream
5 eggs
1/3c. of shredded parmesan cheese
Butter Crust
2c. A.P. flour
1 1/4 stick of cold butter
1/2tsp. salt
1/4c. grated parmesan cheese
3 tbsp. finely chopped parsley(fresh or just dried)
1 tsp. sugar
1/2tsp. pepper
1/2tsp. garlic salt
1 egg
2 tbsp. cold water
1 tbsp. vodka
Directions:
Quiche mixture;
cut the rough part of the stems off the bottom of the asparagus. Too tough to eat.
cut 2 inches from the top of the asparagus tips and set them aside.
chop the rest of the stem into small slices.(to add the the quiche mixture.)
Blanche the asparagus tips into boiling water until they are a nice bright green.
(5 min).
ice bath the asparagus tips to stop them cooking. Set aside.
Make sure your mushrooms are cleaned, slice them thinly and set aside.
Cook the bacon until crisp, when cooled down crumble the bacon up into small chunks, then set aside.
In a mixing bowl add 5 eggs
1 can of evaporated milk or 1 cup of cream
add the grated parmesan cheese,
then whisk until all the eggs are all combined.
add the mushrooms, some of the bacon, sliced asparagus and cheeses to the mixture and stir with a spatula.
make sure everything is combined well, set the mixture aside.
. Butter Crust
In a mixing bowl add the dry ingredients.
Add the cold grated or cubed butter(the colder the better) into the dry ingredients
use a pastry cutter or your hands to break up the cold butter into the pastry. It should be a nice crumbled texture when finished.
Do not over mix.
add 1 egg whipped with 3 tbsp. cold water into the mixture with a little vodka or vinegar it keeps the pastry flakey.
turn out onto a floured surface or pastry sheet and bring together into a ball.
refrigerate for 30 min. to rest.
roll out onto your surface and place onto your pie dish .
blind bake the crust for 12 minutes at 350 degrees.
pull the pie back out of the oven take the pie beads out and bake for 10 min. more minutes more so the pie shell cooks a little longer before we add the egg mixture.
add the quiche mixture into the pie shell
bake for 15 minutes then pull out the quiche and add the asparagus tips over top of the pie. with some extra shredded cheese for melting then cook for 20-25 minutes more or until the center of the pie is slightly firm.
It's really good cold too!
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