Mini quiches with asparagus and bacon

main dish Baking piquant
Total: 1 hr 30 min. | Active: 45 min.

Asparagus season is short and when I see asparagus in the vegetable aisle, I immediately think about how I can put them to best use. Cooked and served with mayonnaise and eggs, oven-baked with butter and parmesan cheese, as a pasta sauce, in a risotto... In short, I try to use them in the best way possible. In this recipe, I have added them to quiches with bacon. The combination of eggs and bacon is perfect for this delicate vegetable. I intentionally omitted salt from this recipe. Smoked bacon is already very flavoursome and the parmesan further intensifies the flavour of these quiches. Combined with a fresh salad, these quiches are a perfect meal for the whole family!

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 6 pieces

Pastry dough
250 g white flour
½ tsp salt
125 g butter, cut into pieces, soft
1  egg yolk
3 tbsp water, chilled
1  egg white
Filling
200 g diced bacon
150 g green asparagus, lower third peeled if necessary, cut into 1 to 2-cm-long pieces
2 ½ dl cream
3  eggs
50 g grated Parmesan
a little  pepper

How it's done

Pastry dough

Place the flour, salt and butter in a bowl, blitz into a crumbly mixture using a mixer. Add the egg yolk, pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 20 mins. On a lightly floured surface, roll out the dough to approx. 3 mm thick. Cut out circles (each approx. 15 cm in diameter), place in the prepared tins. Prick the bases firmly with a fork, brush the dough with egg white, chill.

Filling

Gently fry the bacon in a non-stick frying pan until crispy, drain on kitchen paper. Stir fry the asparagus in the same pan for approx. 5 mins., remove. Mix the cream, eggs and cheese in a bowl, season.

Quiches

Place the bacon and asparagus on the pastry bases, add the egg filling.

Bake

Approx. 25 mins. in an oven preheated to 190 °C (convection).

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