20 January, 2010

Tarte chaude aux asperges

"Asparagus Quiche" (Recipe 1 of 91)
from the book A Taste of Alsace by Sue Style


This recipe turned out nicely, but I am wondering why it had a big dip in the finished product. I followed the baking instructions as close as possible, so I don't think it was too hot or baked too long, but the custard had a dome in it when I took it out of the oven (which later collapsed). Such is the nature of custard! I don't think it will affect the flavor. (Haven't tried it yet, but it smells divine!)

We rated this an 8 out of 10.

Ingredients.
  • a basic shortcrust pie crust (I have a separate recipe for this, but you can buy them ready made if that's easier for you)
  • 1 lb. asparagus, trimmed, and cooked until slightly tender
  • 1/2 cup chopped ham (optional)
  • 1 cup heavy cream
  • 1 cup milk
  • 4 eggs
  • salt and pepper
Instructions.

Preheat oven to 400 F. Line a pie pan or quiche tin with pie crust, cover with foil, and then bake blind for 10 minutes. Remove the foil and bake for 5 more minutes. Remove from oven.

Mix together cream, milk, eggs, and ham. Season to taste with salt and pepper. Pour custard filling into pie crust and arrange asparagus spears on top like the spokes on a wheel. Bake for 35 - 40 minutes until the custard is set and lightly browned.




2 comments:

  1. Too bad I'm allergic to asparagus. Looks delish! Fab photos, as always.
    So, how did it taste?

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  2. It really tasted delicious. I was actually surprised as there is no cheese in there, or much seasoning. And, as you can tell, only a few ingredients. But it tasted excellent.

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