Hello everyone! Spring is here, so the flowers are out and the sun is back! It's Easter weekend, and we'd like to share with you a yummy recipe that makes the best of seasonal vegetables. It isn't quite yet time for cherries (a sprintime favorite in the Southewest!) but it is exactly the right moment for asparagus!
If you're not already equipped, we have the most efficient of all asparagus peelers as well as a wide collection of graters for your cheese and nutmeg. Our legendary tomato peeler also works well for asparagus!
200g flour 25g grated parmesan
100g butter 125 de crème fraîche épaisse
salt 350 g asparagus
grated nutmeg 3 eggs
75 g grated emmenthal salt, pepper
1. Sift the flour and a pince of salt into a bowl. Cut up the butter into cubes and add to flour mix. Combine all of these ingredients together until the mixture becomes granular. Knead the dough while progressively moisturizing it with three soup spoons of cold water. Let sit 30 minutes in the refrigerater.
2. Peel the asparagus and cut them all to equal length. Rinse, then cook for 7 to 8 minutes in a pot of boiling water.
3. Turn on the oven to thermostat 6 (200°). Roll out the dough then place in a greased pie mould of about 22cm. Punch holes into the dough with a fork and let cook in the oven for 10 minutes.
4. Drain the asparagus once cooked. Mix the emmenthal and the parmesan. Beat the eggs in another bowl with two thirds of the cheese, the crème fraîche, three pinches of nutmeg, salt and pepper.
5. Remove the crust from the oven. Sprinkle the rest of the cheese on the bottom, then place the asparagus on top of the cheese in the form of a star. Cover with the egg mix.
6. Put the quiche back into the oven and let cook for about 30 minutes. Serve warm or hot.
-extrait de Tartes à la Française
Have a lovely Easter weekend!
-Caroline and Sam