ASPARAGUS AND GRUYERE QUICHE IN PUFF PASTRY

This is a take on a classic combination of flavors, nothing groundbreaking or sea-changing, however SUPER delicious, cheap, and so easy it barely registers as a recipe. But I typed it all out anyhow, so take a peek.

INGREDIENTS

4 eggs

Bunch asparagus, about a pound

6 oz gruyere, shredded

1 tsp garlic powder

1 tsp cayenne

1 tsp herbs de provence

Salt and pepper

Bunch parsley

Lemon juice

Dash worcestershire sauce

Two sheets puff pastry (I guess you could make it from scratch, but I didn’t and it was amazing, so tada)

METHOD

If you’re cheating on the pastry part, like me, take it out of the freezer first, and let it thaw so it’ll be pliable and you can shape it into a pie, or something that looks vaguely like a pie. Anyway, take it out and leave it on the counter and move on with the rest. Like washing and trimming the asparagus! Fun!

Preheat the oven to 375.

Snap off the woody ends and then cut the spears into half inch pieces, diagonally. Dump them into a large bowl. Shred up dat gruyere and add that to the bowl, with all the spicy goodness: cayenne, garlic, herbs de provence, salt and pepper, and the worcestershire as well. In another bowl, whip up the eggs with a little ice water and try to get them as airy as possible. Add the eggs to the other bowl and fold in everything to incorporate. Set aside.

Grab that pastry and with it, line a small baking sheet, loaf pan, pie tin, whatever you’re using. I rubbed a little coconut oil on the pan first so it wouldn’t stick, but you do you. So, lines the sides and pour in the eggy asparagus gruyere mix. Cover with more pastry sheets. Bake at 375 for 30-40 minutes, or until its all gold and shimmering and hugely puffy. Let it cool while you toss a fat bunch of parsley in some lemon juice, then shower your beautiful quiche in some salady green.

Get it!

 

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