Asparagus & Pancetta Quiche
Quiche is a really quick and versatile dish to have in your repertoire of dishes when your in need of a quick meal or a picnic hamper filler. Essentially a quiche consists of a pastry case filled with a savoury custard of milk, cream, cheese, eggs and any combination of meat or veg that takes your fancy. Quiche Lorraine is the classic recipe which uses bacon and cheese named after the Lorraine region of France. Traditionally quiche is made with short crust pastry, here we have chosen to use ready made pastry just for speed (and it’s actually pretty good!).
We’ve chosen to make an asparagus and pancetta quiche and for the cheese we used a mild cheddar. We served it while still warm with fresh salad for a mid week dinner. Quiche is also delicious cold making it perfect for parties and picnics. Don’t be limited by our choice of ingredients why not try different combination of your favourite ingredients for a personal touch.
If you use ready made pastry then quiche is a very quick meal. You just need to blind bake the pastry first and while you do so you can be preparing the filling which takes no time. What really went well with this was a side of red onion marmalade…delicious!
- 100 Grams Pancetta cubed
- 5-6 Asparagus whole, woody ends chopped
- 100 Grams Cheddar cheese Grated
- 3 Eggs beaten
- 1 Pack All butter short crust pastry
- 100 Ml Double cream
- 100 Ml Milk
- ¼ tsp Salt
- ¼ tsp Ground black pepper
- ¼ tsp Dried mixed herbs
- Start off by pre-heating the oven to 200 degrees C.
- In a dry frying pan quickly brown the pancetta (no oil) for 2-3 minutes.
- Set aside and to allow to cool
- Grease a 20cm loose bottom quiche tin, roll out the pastry and place in the tin pressing down firmly on the base and down the sides of the tin. Trim the excess the pastry then using a fork prick the base of the pastry to stop it from rising when blind baked.
- Place grease proof paper on top of the pastry case and weigh down using rice or dried beans. Blind bake the pastry case for 15mins or until lightly golden. Remove the beans and paper and bake for a further 5 mins if the base is not fuller cooked.
- To mke the savoury custard, beat the eggs in a bowl, add the cream, milk and cheese. Mix well, season with salt and pepper and a sprinkle of dried herbs.
- Sprinkle th cooked pancetta onto pastry case, pour over the custard mix, arrange the asparagus on top, finish with another sprinkle of cheese and dried herbs.
- Bake for 20-30 mins or until the quiche mixture as set and is golden on top. Remove the quiche and allow to stand for 10 mins before slicing and serving.