KCB 8.15: Asparagus and Tomato Quiche
Asparagus and Tomato Quiche
A quiche is an open faced tart with a savoury filling and is the perfect luncheon or supper dish accompanied by a green salad and French bread. It also makes a good first course for dinner. Quiche lends itself to advance preparation; the crust or base of the quiche should be cooked beforehand. A cold quiche is great for picnic fare or makes a quick, satisfying snack.
• CRUST BAKING TIME: 15 minutes
• FILLING PREPARATION TIME: 10 minutes
• BAKING TIME: 30 minutes
• YIELD: One 20 cm (8-inch) quiche
• FILLING PREPARATION TIME: 10 minutes
• BAKING TIME: 30 minutes
• YIELD: One 20 cm (8-inch) quiche
Pastry
• 1/2 cup (125 ml) melted butter
• 1 1/2 cups (375 ml) wholemeal flour
• 3 tablespoons (60 ml) water, or as required
• 1/4 cup (60 ml) grated parmesan cheese
• 1 1/2 cups (375 ml) wholemeal flour
• 3 tablespoons (60 ml) water, or as required
• 1/4 cup (60 ml) grated parmesan cheese
Quiche filling
• 2 tablespoons (40 ml) sour cream
• 2 tablespoons (40 ml) softened cream cheese
• 2 tablespoons (40 ml) tomato paste
• 2 tablespoons (40 ml) cornflour
• 1 teaspoon (5 ml) salt
• 1/4 teaspoon (1 ml) ground white pepper
• 1 1/2 cups (375 ml) grated cheddar cheese
• 1/2 teaspoon (2 ml) dried thyme
• 1/2 teaspoon (2 ml) dried basil
• 1/2 teaspoon (2 ml) dried oregano
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 3 1/2 cups (875 ml) fresh asparagus, diced and steamed
• 2 medium tomatoes, sliced into rings
• 2 tablespoons (40 ml) softened cream cheese
• 2 tablespoons (40 ml) tomato paste
• 2 tablespoons (40 ml) cornflour
• 1 teaspoon (5 ml) salt
• 1/4 teaspoon (1 ml) ground white pepper
• 1 1/2 cups (375 ml) grated cheddar cheese
• 1/2 teaspoon (2 ml) dried thyme
• 1/2 teaspoon (2 ml) dried basil
• 1/2 teaspoon (2 ml) dried oregano
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 3 1/2 cups (875 ml) fresh asparagus, diced and steamed
• 2 medium tomatoes, sliced into rings
1. Combine the butter and flour, rubbing well until it reaches a coarse meal consistency. Add the water and parmesan cheese to the mixture and mix to form a firm pastry . Press the mixture into a buttered 20 cm (8-inch) quiche or flan tin, being careful that the crust mixture is evenly distributed throughout the tin.
2. Bake the quiche crust in a hot oven 200°C/390°F until light golden brown. Allow to cool.
3. Combine the sour cream, softened cream cheese, tomato paste, cornflour, salt, pepper, 1 cup (250 ml) cheese, herbs, and spices and mix well. Add the asparagus. Spoon the mixture into the cooled quiche crust, smooth out, press the slices of tomato on top, sprinkle with the remaining cheese, and bake in a preheated oven set on 190°C/375°F for about 20 minutes or until the filling is set and the top is golden. Allow to cool before serving.
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