Asparagus and peas quiche

Signed by: Csaba Dalla Zorza

Prep work

105min

Italy

From the garden, with love

Asparagus and fresh peas are a perfect combination. You can use them as a side dish simply steamed or sautéed in a wok with fresh herbs, or tossed in fresh tagliatelle along with a few mint leaves or a vegetable quiche. I like to make the quiche in advance and serve it at room temperature.  For a quick lunch serve it with a small salad of baby mixed greens seasoned with lemon juice and olive oil.

Ingredients

  • 250 g ‘00’ flour
  • 125 g cold butter
  • ½ tsp salt
  • 1 tbsp ice water
  • 200 g slender asparagus spears
  • 200 g fresh peas
  • 3 small courgettes with blossoms
  • 2 tbsp olive oil
  • 3 egg yolks
  • 200 ml fresh cream
  • to taste nutmeg, salt and pepper

Prepare the short crust pastry with your Artisan Stand Mixer. Put the flour and salt in the Mixer bowl together with the cold butter (diced). Attach the dough hook and mix on Speed 1 for 2 minutes. Check the bottom of the bowl. If the dough is too crumbly, add 1 tablespoon of ice water, then continue to mix for another 2 minutes at Speed 2. When the dough gathers around the hook, remove it, put it in a piece of plastic wrap and let it rest for 30 minutes in the refrigerator.

In the meantime, heat the KitchenAid Twelix  Artisan Oven to 180°C and place it on "Conventional".

Wash and trim the asparagus, leaving the tips intact with a piece of the stalk and slice the rest into rounds (discard the base, which can be woody). Wash the courgettes and cut into rounds reserving the blossoms, and then dry the peas.

Heat the oil in the wok and stir fry all the vegetables for 2 minutes, except for the courgette blossoms. Lightly salt and pepper and add 1 tablespoon of water and the courgette blossoms, split in two. Cook on medium heat for another 3 minutes and then turn off the heat and reserve.

Using a rolling pin, roll out the pastry to a thickness of 4 mm and use it to line a false-bottomed pan about 28 centimetres in diameter. Press well against the sides of the pan, pierce the dough at the bottom with a fork, then cover with a disc of baking paper and fill with pie weights (dried chickpeas, for example). Place in the oven and bake for 12 minutes, then remove the pie weights and put the pastry shell back in the oven for another 10 minutes. The edges should be slightly golden.

Remove the false bottom and allow to cool 10 minutes. In the meantime, combine the egg yolks and the cream with a little salt and a pinch of grated nutmeg. Put the vegetables in the bottom of the quiche and distribute evenly with a spoon, cover with the cream and egg mixture and bake for 20-25 minutes until the top is firm and the edges browned. Allow the quiche to cool completely before removing from the mould – at least 15 minutes.

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