Description
A quiche that screams springtime with fresh asparagus, parmesan and pancetta. Perfect for weekend brunch or a first course.
Ingredients
- FOR THE CRUST:
- 1-½ cup Flour
- ½ teaspoons Salt
- ½ Tablespoons Sugar
- 8 Tablespoons Cold Butter
- 5 Tablespoons Cold Water
- _____
- FOR THE FILLING:
- 1-½ cup Chopped Asparagus, In 1 Inch Pieces
- 2 whole Shallots, Chopped
- 2 ounces, weight Pancetta, Cut
- ¾ cups Half-and-half
- 3 whole Eggs
- 1-½ teaspoon Tarragon
- ¾ cups Parmesan Cheese
Preparation
For the crust:
Mix crust ingredients in a food processor until dough is crumbly and in pea-sized pieces. Add water and pulse until dough comes together. Gather together and roll out a 9-inch circle. Transfer to a pie dish. Puncture the bottom with a fork and bake at 400ºF for 15 minutes.
For the filling:
Boil the asparagus 5 minutes. Drain and set aside. Saute shallots and pancetta until cooked through, about 5 minutes. Distribute the pancetta and shallots in the bottom of the pie crust. Now layer asparagus over the top. Whisk together half-and-half, eggs, tarragon and parmesan and pour over asparagus, pancetta and onions. Bake at 375ºF for 25 minutes.
