Spring Vegetable Quiche

Rain, rain go away…Hartige taart-1070345 For the past three weeks the weather gods have been making fun of me. And all the other working people around me here in France! During the week, sitting inside and working every time I look outside I am almost blinded by the sunlight. Of course I take lunch outside and even the morning coffee break is on the terrace. Which is probably better than a lot of people. But it is always a quick and guilty pleasure to break away from work for some sunlight. So, generally around Wednesday I start to in fantasize about the weekend. Long lunches outside, playing in the garden in shorts and t-shirts, laundry drying in the gentle breeze. Hartige taart-1070338 And then….Friday afternoon the temperature drops and by the end of the day it is cold. Sunny but cold. And Saturday morning I will be woken by the sound of rain. Which, for the past three weeks has lasted the whole weekend! Today is the first of May which means a 3-day weekend. And the weather knew about this day off! How is that even possible…. For 3 weeks it starts raining on Saturday morning and keeps raining until Sunday evening. And on this lovely First of May – 3 day weekend…well it started raining on Friday morning! Luckily I get over myself and my mini drama rather fast because staying inside means cuddles and puzzles and popcorn and cupcakes and maybe, just maybe, one of the last hot chocolates of the season! Spring vegetable quiche Spring Vegetable Quiche For the dough 200 gr ( 1.5 cups) of flour 100 gr of cold butter cut in small cubes 1 egg 2 Tbsps. of cold water Pinch of salt Combine the butter, flour and salt. This start of the dough will be a little grainy Combine the egg and the water and add to the flour mixture. Knead until you have an elastic dough. Cover and put in the refrigerator for 30 minutes. Pre heat the oven at 180 °C (350 F). Roll out the dough into a circle and then carefully fold the circle into fourths. Place folded pastry into your pie plate. Unfold pastry and ease it into the pie plate, being careful not to stretch pastry. Trim to 1/2 cm beyond edge of pie plate and make tiny holes in the bottom with a fork. Now put in a sheet of tinfoil and cover this with unbaked dry beans. Bake the crust 15 minutes then take it out, remove the beans and the foil and bake another 5 minutes. Now your crust is ready! Filling of the quiche 200 gr (1 ¼ cup) of sweet peas (weighted without the shell) 240 gr (rim full cup) of cut up green asparagus 3 tbsp. of Mascarpone 3 eggs Salt and pepper 1 tsp of dried rosemary 80 gr (1 cup) of grated Gouda Steam the asparagus’ for 15 minutes and the sweet peas for 5 minutes. In the meantime, in a bowl combine all the other ingredients. Put the asparagus’ heads on the side and tip the asparagus’ stems in the bowl with liquid ingredients. Blend until smooth. Now add the sweet peas. Stir (no more blending!) to combine and then pour into the piecrust. Use the asparagus’ heads to decorate the top of your quiche. I also put dome dough aside and cut it into flower peddles. As you can see, the result is not excellent…. Bake the quiche for 30 minutes and serve with salad. Spring is on my plate! Enjoy Please check my Facebook and Pinterest page Hartige taart-1070346 copy

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6 comments

  1. This looks delicious! I found you through the Weekly Venture linkup, and am definitely going to add this to my recipe roster this week. 🙂 Cheers!

    Like

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