easter quiche
April 9, 2013, 12:25 pm
Filed under: asparagus, recipe | Tags: , , , , , ,

Long time no talk huh? Alas, just waiting waiting waiting for spring. And it didn’t come! Easter was very cold. But managed to make a nice dinner for the fam. Mom brought the nice flowers. And I made a quiche.

easter table 2013

easter table 2013

And here’s a close up of that quiche. I’m sort of proud of it, even though it kicked my butt.

asparagus and mushroom quiche

asparagus and mushroom quiche

Whenever I’ve made quiche it’s always been one of those little flat ones. Kind of uninspiring! I love those deep ones you get at a restaurant. How to make I wondered. A quick google of “deep dish quiche” helped me to find documentation of Smitten Kitchen’s similar quest. According to her notes, this was no easy feat. I don’t know what I was thinking, that I could manage to whip up something that a real cookbook author had trouble with, but guess I am temporarily mad from the lack of springtime. So–my first attempt–why not?!–for my family easter dinner, what could go wrong, eh??

For the crust:

2 cups all-purpose flour
1 teaspoon kosher salt
1 cup (2 sticks) very cold unsalted butter, cut into chunks
1/4 cup ice water
Neutral oil, for brushing springform

Sheesh. First the dough, an amazingly buttery thing, didn’t really come together. I did it in the food processor and not in a mixer like SK. Put the flour and salt in, and then whiz in the butter chunks until pebbly. Drip in the water, and it should come together a little bit.

I didn’t put enough water in, and it was all pebbly. But I’d already dumped it out, so I just pressed it together and popped it in the freezer for a bit. Rolling it out was hard and crumbly every where, but i dusted some water on it, and forged ahead. Pressed it into the tin and patched it up. I hung the crust over the edge as suggested, and then –as i don’t have pie weights or beans on hand–i dumped a bunch of split peas and lentils in there and baked it up. The instruction said 30-40 mins to cook the crust. It really did take forever. And halfway through I noticed that it had shrunken and fallen down. I didn’t have enough beans in there holding it up. So I just took it out of the oven and patched some more dough in there up over the edges and then put it back in the oven. Took beans out–hand picked out the ones that fell past my parchment boundary. And cooked it some more.

It looked ok, not super brown, but sort of cooked, and I was ready to move on.

The filling.

1 Tbsp olive oil
1 pound mushrooms chopped
1 pound asparagus chopped
Salt and freshly ground black pepper
1 tablespoon (15 grams) unsalted butter
4 green onions, chopped (incl. some green parts)
1 tablespoon fresh thyme, minced (use 1 teaspoon only if dried/jarred)
3/4 cup grated swiss cheese
3 cups (475 ml) milk
1 cup (475 ml) heavy cream
7 large eggs, lightly beaten

Saute the mushrooms in oil with S & P, and add in the asparagus when mushrooms are nearly done.
Whisk eggs, milk and cream (SK used 2 cups cream–i used less and added an extra egg)

Now you’re ready to assemble. Layer in the cheese the asparagus mushroom, green onion and some egg. More cheese veggies, and egg. All is well. Decided to leave top cheese for later. Into the oven. Minutes later look in there, and naturally–I’ve managed to create a non-tight crust, and the egg is leaking out on the baking sheet (at least I knew enough to put one under it!) ACK! My nice deep quiche is rapidly becoming a thin sad little one. Not much I could do though, so just hoped it would cook up fast enough to seal itself. And it did. I put on the top cheese and finished cooking it. The unmolding was not too hard. And looked kind of like a crown or something! Nice rustic looking crust. No one cared I think, as the crust was sooo good!

Alls well that ends well I guess. A bit of a mess to clean up, but an educational experience for me. If I can do it, I’m sure you can too!

It was really really good and worth a shot!!