Remember how I promised you something extra delicious as a reward for you shoe advice?
This little beauty is something that popped into my head when I suddenly had a major craving for all things asparagus the other day. Weird, I know. Most people seem to obsess over things like chocolate or ice cream, and here I am day-dreaming of asparagus.
Eh, let’s just go with it. Asparagus is yummy. Asparagus paired with spinach, garlic, and shallots is even yummier. Toss in some cream and Swiss cheese, all piled into a flaky pastry crust, and you’ve got a fantastic savory dish for the chilly months ahead.
Wanna see how to make it?
I thought so.
First, using the miraculous creation that is a food processor, throw together the pastry crust. Flatten into a disk, wrap it up in plastic wrap, and let it chill in the fridge while you work on the filling.
Grab some asparagus, trimming off the stems to they fit in your tart pan. Pop the asparagus in some boiling water and allow it to blanch for a minute or two, just to soften it up before it goes in the oven.
What’s the plural form of “asparagus”? Asparaguses?
Then comes some lovely minced garlic…
…and a bit of chopped shallot…
…which all gets tossed in a pan with some olive oil to soften.
Add in a heaping two cups of spinach and cook until wilted, but still green.
Then, in a medium-sized bowl, whisk together two eggs…
…and then add a buncha heavy cream.
Toss in some shredded Swiss cheese for good measure.
To assemble, roll out your pastry crust and transfer it to the tart pan.
Side note: This is probably the first time that I’ve been able to do this without my crust crumbling to bits en route to said tart pan. Practice makes perfect, guys!
Spread the spinach mixture over the bottom…
…then pour in the cream mixture, giving it a tiny stir to make sure everything’s evenly distributed…
…and then arrange the asparagus over the top. If you don’t want to do this sort of pattern, it’s perfectly fine and still very tasty to just chop them up and add them in the mix with the spinach layer.
Finally, sprinkle a nice bit of the same Swiss cheese over the top.
You can never, I repeat never, have too much cheese.
Unless it’s that gross cheese you find in Lunchables.
However, we’re shan’t ponder on that—it’s too upsetting. Let’s get ourselves back into a place of peace. Repeat after me…
Quiche…quiche…quiche. Note the “shhhh” sound it makes. Very calming.
I’m so weird.
Anyway, pop that quiche in the oven for 25-30 minutes and you’re done! Deliciosity awaits!
A La Kocinera Original Recipe
1 1/4 cups all-purpose flour
1 stick cold unsalted butter, cubed
1/4 teaspoon salt
4-8 tablespoons ice water
1 bunch asparagus, stems removed
2 tablespoons olive oil
1 large shallot, finely chopped
2 cloves garlic, minced
2 cups spinach
2 eggs, lightly beaten
1 1/2 cups heavy cream
3/4 plus 1/4 cup shredded Swiss cheese
1/4 teaspoon cayenne pepper
salt and pepper, to taste
Preheat the oven to 375 degrees.
For the pastry shell: In a food processor, combine the flour, salt, and butter. Pulse until it gets nice and crumbly. With the food processor turned on, slowly add the water one tablespoon at a time, stopping once the dough has come together without crumbling. Briefly and gently knead the dough with your hands and then flatten it into a disk. Wrap in plastic wrap and place in the fridge.
For the filling: Bring a large pot of water to boil. Add the asparagus and blanch for a minute or two. Remove from the water and set aside.
Heat the oil in a large sauté pan over medium-high heat. Add the shallots and garlic, cooking until softened. Add the spinach and cook until it is wilted, but still green—just a couple of minutes.
In a medium-sized bowl, whisk together the eggs and heavy cream. Add 3/4 cup of the shredded cheese as well as the cayenne, salt, and pepper.
To assemble: Place the chilled dough between two sheets of plastic wrap and roll it out into an even circle slightly larger than the size of your tart pan. Using your rolling pin to help, carefully wrap the dough around it and transfer to the tart pan, trimming the edges of extra dough.
In the dough-filled tart pan, evenly distribute the spinach/shallot/garlic mixture over the bottom. Pour in the cream mixture, slightly stirring to make sure everything’s well-distributed. Arrange the asparagus around the top in a circular pattern and then top with the remaining 1/4 cup of cheese.
Place the quiche in the oven and bake for 25-30 minutes, until a nice golden brown.
Allow to cool for about 10 minutes before serving.