I am one of those people that are cold all the time. Weird I know, since I am from a cold country… I have certainly heard that before. Why I am so cold, I don’t know, but when I don’t move about I get cold straight away. And that is why I am no fan of winter. Here in the UK it’s ok, but the windy winters in southern Sweden are awful.
Now that spring is here and it is getting warmer, I am incredibly happy. I love spring and summer! Apart from pollen but everything else is great. The warmth from the sun, flowers in bloom and all the fresh vegetables.
In this quiche I have combined two of my favourite spring time veg – asparagus and wild garlic. Feel free to use even more wild garlic, I will do that next time. I served the quiche as a light supper with coldsmoked salmon and a cold sauce with creme fraiche, mayonnaise, caviar and dill. Lovely!
Asparagus quiche with wild garlic, 6 portioner
120 g softened butter
300 ml plain flour
1/2 beaten egg
2 bunches asparagus
about 6 wild garlic leaves (or more)
100 g philadelphia cheese
3 eggs + the leftover half from the pastry
350 ml milk
100 ml grated cheese
Bring salted water to the boil. First blanch the wild garlic, which is very quick, just leave for a minute and then drain on paper. Break the harder part off each asparagus stem and blanch them for about 5 minutes. Drain and leave to cool. Pinch the pastry together and coat a pie dish with it. Use a fork to make small holes in the pastry. Pre-bake it for 10 minutes in 200C. Leave to cool.
Fill the quiche with asparagus and wild garlic, and distribute dollops of philadelphia. Sprinkle over the grated cheese. Beat eggs and milk, add seasoning. Pour it into the quiche and press down the cheese so it is covered with the milk-mixture. Bake for 35 minutes, 200C or until set and golden brown on top.