Around the coronation of Charles III, it was about a quiche in the United Kingdom. A royal quiche with spinach, broad beans, tarragon and a mountain of Parmesan. Invented by Buckingham Palace, it was intended as a festive recipe for all Britons on Coronation Day.
A culinary journalist Guardian He remarked dryly that the royal chef had forgotten to tell him to squeeze the cooked spinach first. The news came from France that it was not a quiche but a vegetable pie. Very expensive! Some thought. Very simple! others said.
My criticism is that it could have been simpler. French quiche classics excel in simplicity. In addition to the egg cream filling, a quiche Lorraine officially contains only bacon. Just an onion in an onion. That taste is enough.
I applied a key ingredient rule to raw asparagus. Of course, the accompanying cheese is also delicious, but I think this is a wonderful way to taste what a delicious vegetable green asparagus is.
required things
For the dough:
200 grams of flour
100 g cold butter, cubed
1 egg
Dried (white) beans or baking pearls
For filling:
100 g green asparagus tips
Juice of ½ lemon
3 eggs
250 ml of whipped cream
Apply flour, Butter and a pinch of salt with your fingertips until crumbly. Beat eggs and 3 tablespoons of cold water with this. Press the dough into a ball. Cover with foil and refrigerate for 1 hour.
Preheat the oven to 200 degrees (fan). Knead the dough briefly and roll into 2-3 mm thick slices. Use flour liberally. Butter a 25cm wide cake tin with a low rim (3cm). Press the dough into the tin, trimming off the excess but leaving a few millimeters above the edge. Prick the bottom with a fork and refrigerate for half an hour.
Cover the bottom and edges with baking paper and fill with beans. Bake in the oven for 15-20 minutes, remove the beans and parchment paper and bake for another 5 minutes until the dough is dry. Keep aside and reduce the oven temperature to 180 degrees.
Toss the asparagus tips with a little olive oil. Bake on high heat until browned edges and tender. Sprinkle with salt and lemon juice.
Arrange the asparagus in straight strips on the pie crust. Beat eggs and cream with salt and pepper. Bake for 10-15 minutes until the egg mixture is set.
