In this post, you will learn how to make Havarti and Asparagus Quiche and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Havarti and Asparagus Quiche.
- 8 stalks asparagus
- 1 cup cream
- 2 Eggs
- 1 1/4 cups Flour
- 1/2 pound Havarti with Dill Cheese (approximately ½ lb.)
- 1/2 teaspoon Salt
- 1 cup Sugar
- 3/4 cup cold, unsalted butter cut into small cubes
- 2 quarts (8 c.) water
- In the bowl of a food processor, combine flour, salt, and sugar.
- Add butter and pulse until the mixture resembles the size of small peas.
- Add the first 5 tablespoons of water, one at a time.
- Check consistency – if the mixture holds together when pinched, the crust is perfect – don’t add any more water.
- If, however, the crust still crumbles apart and won’t stay together when pinched, that means it won’t stay together while rolling either; go ahead and add the last tablespoon of water one teaspoon at a time, rechecking the consistency between each teaspoon.
- The exact amount of water you need will depend on the amount of humidity in the air and therefore in the flour.
- Once finished, turn the dough out onto a piece of plastic wrap.
- Form the dough into a disk, and refrigerate 30 minutes before rolling it out.
- You want that flour to relax and the butter to be nice and cold – that will ensure you have a nice flaky crust.
- Meanwhile, boil a pot of water large enough to fit the stalks of asparagus.
- Trim the ends of your asparagus making sure they will fit nicely into your quiche pan, arranged like the spokes in a bicycle wheel with the ends touching in the middle.
- Place in boiling water, and blanch for 2-3 minutes.
- Remove from boiling water and place in an ice bath to stop the cooking and keep the color nice and vibrant green.
- Set aside.
- Preheat oven to 350 degrees.
- On a lightly floured surface, roll the dough out into a circle a few inches larger than your quiche or pie pan.
- Fold the dough back up over the rolling pin if needed, to gently lift the crust into the dish.
- Once the dough is neatly into the pan, make sure it is smoothly tucked into the corners.
- Trim excess crust from the edges leaving about a 1” border.
- Fold the excess dough under itself, making sure not to fold it over the edge of the pan, to ensure a nice even border.
- Crimp the dough between your fingers to make little pinches.
- Poke a few fork holes in it to allow the steam to escape, this will prevent a soggy bottom crust.
- Blind bake the crust for 5 minutes.
- This will prevent all of the custard from getting absorbed into the crust making it soggy.
- Remove crust from oven and sprinkle with Havarti with Dill cheese. Set aside.
- Increase oven temperature to 375 degrees.
- In a large bowl, combine eggs, heavy cream, and milk and whisk thoroughly. Pour egg mixture gently over the cheese mixture.
- Place asparagus stalks, tips pointing outwards into a spoke pattern like on a bicycle wheel, making sure the ends come together in the middle.
- Bake 40 minutes.
- Check to make sure the crust isn’t getting too brown.
- If it is, loosely drape a piece of foil over the top, making sure you don’t lay it on the actual custard mixture in the middle.
- Bake 10-12 minutes longer.
- To test doneness, slide a butter knife under the edge of one of the asparagus stalks.
- The knife should come out clean.
- It should be moist – after all the quiche is moist, but it should be free of egg mixture.
- If not, put it back in the oven with your tent foil on top for 3-4 more minutes.
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