Asparagus and bacon quiche

ASPARAGUS AND BACON QUICHE

Portions : 4 - Preparation : 20 minutes - Cooking : 35 minutes

Ingredients

Shortcrust pastry

• 250 g (9 oz) sifted flour
• 125 g (4 1/2 oz) cold butter, cubed
• 45 ml (3 tablespoons) cold water
• 1 pinch salt
• 1 egg, yolk

Topping

• 8 slices bacon, chopped
• 1 shallot, minced
• 1 bunch asparagus, cut into small sections
• 6 eggs
• 125 ml (1/2 cup) milk
• 1 pinch nutmeg
• salt and freshly ground pepper to taste

Preparation

The shortcrust pastry

1. Preheat oven, rack in center 200°C (400°F).
2. First method: Using a food processor, blend flour and butter at low speed until smooth. Add water, salt and egg yolk and process until dough forms a ball.
3. Second method: On the work surface, place the flour in a fountain. In the center of the fountain, add the water and salt, mixing with your fingertips. Incorporate the egg yolk. Add the butter.
4. Gradually incorporate the flour, starting from the inside of the fountain, mashing with your full hand, without kneading, so as not to make the dough elastic. Stop as soon as the dough stops sticking.
5. Lightly flour the dough ball and wrap it in plastic wrap to keep in the fridge for about 30 minutes.
6. Roll out the dough and place in the bottom of a tart tin. Using a fork, prick the pastry in several places, place beans on top and place in the oven, baking until white. Leave to colour for 10 minutes.

The garnish

1. Meanwhile, cook the bacon in a fat-free frying pan. When crisp, add the shallots and asparagus and sauté for 2 minutes.
2. In a bowl, whisk together eggs, milk, nutmeg, salt and pepper.

Assembly

1. Divide the bacon, asparagus and shallots between the pre-baked tart shells and pour over the liquid mixture.
2. Bake for approx. 25 minutes.
3. Serve with a green salad.