A quiche I vary as the seasons change. Tomatoes in late summer and asparagus in spring. —Kitchen Butterfly
a '20cm' tart
1 prebaked 20 cm quiche shell
200g green asparagus, about 6 spears, washed
1 tablespoon olive oil
100g processed mozarella (about 6-7 rounds)
40-50g chorizo, chopped
2 whole eggs
125g bacon bits, fried till cooked, not crisp
2 shallots, finely chopped
1/4 cup fresh milk
1/4 cup single cream
A drop or two of Angostura bitters
125g fresh mozarella, torn into smallish chunks
1 teaspoon dried mixed herbs (I use a combination of oregano, basil, thyme and parsley)
Salt, to taste
In This Recipe
Preheat the oven to 180 degrees C and put the tart shell into a tart pan.
Peel the stalks of asparagus, leaving the spears untouched. Then cut off the woody base, about 2-3 cm. Drizzle the olive oil over the asparagus spears and then season with salt. Rub each spear to ensure it is coated.
Heat a griddle pan till hot and then place the spears on, turning till all sides are a touch cooked, about 2 minutes. Remove from the pan and allow to cool down. Then cut off the stalks but don't discard and chop the stems into 1cm pieces.
Place the mozzarella rounds into the base of the pre-baked shell and sprinkle the chopped chorizo on top, followed by the chopped asparagus stalks and spears
In a bowl, combine the eggs, the bacon bits, chopped shallots, milk, cream and angostura bitters. Season lightly with salt. Pour the mixture into the tart shell, over the chorizo and cheese. Then top with the chunks of fresh mozzarella and sprinkle the mixed herbs over the top.
Bake in the centre of the oven for 25-30 minutes till the pie is set and the filling is firm and the top is lightly bronzed. Allow to cool and serve with a salad, if desired