Spring Quiche
Ingredients:
1 block kerrygold butter preferred (keep as cold as humanly possible)
2 cups flour
¾ cups water
8-12 eggs (depending on what pan you’re using)
2 tablespoons of cream or milk of some sort
1 tube of goat cheese
1 bunch asparagus
Olive oil
Salt
Pepper
Garlic pow
Onion pow
Paprika
1 bunch chard
***makes one deep dish quiche or two regular depth ones
Instructions:
Preheat oven to 400*
In a food processor put 2 cups of flour
Cut butter into cubes and blitz into the flour
Add water in a slow drizzle until mixture gets crumbly and shaggy
Put in a bowl or down on a clean surface and knead until JUST formed. DO NOT let the butter melt too much with your body heat. Just enough for it to form a ball. Wrap in plastic wrap and put in the fridge for the rest of this prep process
Prepare asparagus by snapping the woody bottoms off and cutting the stalks on a diagonal
Put on a lined baking sheet and put a tablespoon of oil and a sifting of each spice on them tossing well so they are equally coated.
Roast for 10-15 mins until JUST softened
Remove from oven, let cool
Lower temp of oven to 350*
Prepare chard by trimming woody stalks and keeping tender stalks, cut into 2”x2” pieces or whatever size suits you
Boil water and blanch the chard: that is to fully submerge the greens into the water and remove just as fast and put in a bowl of cold water to stop cooking. Drain and set aside.
At this time remove the crust from fridge and lightly flour a clean surface
Roll out crust to size of pan you are using and press firmly into pan, again just enough so it doesnt melt with your body heat, place back in fridge
Whisk eggs and cream in a bowl until all yolks are broken up
Remove crust from fridge and put COOLED asparagus and chard into the base of the crust pan (note***if your veggies are too warm/hot when you pour the eggs in it will start to cook them)
Put as many globs of goat cheese as you want evenly around the veggies
Pour eggs over filling until it comes just up to the edge of the crust so you can still see a centimeter of crust above the egg line
Bake for 40-50 minutes depending on the thickness of your quiche. Check it at 40 mins and if the middle still wobbles a LOT then put it back in. just a little is okay you can take it out and it will keep cooking a bit as it cools.
FINISHED! Enjoy.