Asparagus Quiche

Photography by Angie Norwood Browne

Asparagus Quiche

DOUGH:

1 cup butter, very cold, cut into 1/2″ cubes

2 1/2 cups All Purpose Flour

1/2 t salt

1/2 t white vinegar

6-8 T ice water

FILLINGS:

1 lb / 1 large bunch fresh asparagus

1 shallot, cut into small pieces

3 cloves of garlic, minced

1 t

1/2 cup mozzarella cheese, sliced or grated

1/4 cup parmesan cheese, grated

CUSTARD:

6 eggs

1 cup milk (I used nonfat, but you can use any)

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon fresh nutmeg

1.  Add butter to flour and salt, with your fingers, break up butter into pea-sized pieces, but be careful not to make the pieces too small and/or melted.

2. Slowly add vinegar, then ice water and tablespoon by tablespoon until they are combined and the dough JUST starts to come together.

3. Wrap the dough in plastic wrap and refrigerate for a half hour or so.

4. Mean while, sauté the garlic and shallots with a little oil until soft, but not browned.  Add the asparagus and cook lightly, but not until soggy.  Set aside.

7. Preheat the oven to 400

5. Roll out dough and line a pie pan with dough.

6. Dock the dough (poke a lot of little holes in the dough) and cook the pie shell for 10 min or so until just barely set. Remove and let cool slightly.

7. While the dough is cooking and  cooling, whisk the custard ingredients together.

8. Line the pie shell with layers of the filling ingredients (except parmesan cheese). 3 layers  (shallots, cheese, asparagus, shallots, cheese asparagus etc).

9.  Top the quiche with grated parmesan cheese

10. Fill the pan with the custard filling, and return to the oven

11. Cook the quiche for 45 min or so, (depending on how thick the quiche is).  It should be brown on top and measure 165 deg in the center when done.

12.  Let sit for 10-15 min before cutting.

 Food styling and recipe by Emily Browne

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About anbphoto

I never thought I'd start a blog because I'm not a writer. I am a Southern Catholic girl, a commercial food Photographer and an avid gardener. I have always wanted to journal my garden; growing food (fruit, herbs and vegetables), photographing ingredients from earth to plate and sharing the recipes I love. Someone suggested that I forget about all the writing and simply share my photographs and recipes. Perfect! My blog is an exploration of home gardening and cooking, so here is a little history of me and how "Stray Cats and Blackberries" came about. Born and raised in Alabama, my love for food lies in Southern cuisine. I learned early on that life is a party revolving around friends and family sharing food and wine. Backyard Summer bbqs, black eyed peas and collard greens on New Year's Day or ham and chocolate on Easter are just a few favorite Southern traditions I love sharing. I became fascinated with gardening when my husband and I bought our first house. I am a mother, a wife and someone who appreciates the little treasures and traditions in life. My garden started as an empty parking lot behind a Mom & Pop grocery store that my husband and I bought and renovated into a photography studio. While my husband put on his carpenter pants I put on my gardening gloves. Thirteen dumpsters at three tons each and nearly three years later I had a plantable space to sew seeds. I have been a food photographer and gardener for over 20 years and love the idea of merging my passions by growing food, photographing my harvest and sharing recipes with you. Enjoy

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