I adapted this quiche recipe, and give it an A+ for flavor and fluffiness. I don't like dense quiches, and using half-and-half in the recipe was the answer! However, next time I would increase the measurements to 6 eggs and 2 cups cream if you're using 2- 9" pie crusts like I did, instead of the 8-inchers that the original recipe called for. You can see that the filling didn't meet the edge of the crust––sad!
Quiche Ingredients
1 bunch of fresh asparagus, ends trimmed off and then cut into 1/2 inch pieces (I had about 14 asparagus in my bunch)
5 slices turkey bacon
2 shallots, thinly sliced
2 (9-inch) frozen, unbaked pie shells
6 eggs
2 cups half-and-half cream
1/2 teaspoon ground nutmeg
Kosher salt and pepper to taste
2 cups Gruyere cheese, shredded
Directions
:: Preheat oven to 400 degrees F. Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 3 minutes. Drain and cool.
:: Place bacon in a skillet. Cook over medium high heat until evenly brown on both sides. Drain and set aside on paper towels. With kitchen shears, cut bacon into small pieces.
:: In the same skillet, saute the shallots in the bacon grease until golden brown.
:: Line the bottom of the pie shells with a layer of cheese. Top with chopped asparagus, bacon and shallots, and then another thin layer of cheese.
:: In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Pour egg mixture on top of everything in the pie shells.
:: Bake uncovered in preheated oven until firm, about 35 minutes. Check that the crusts do not brown too much or burn. Let cool to room temperature before cutting.
:: Line the bottom of the pie shells with a layer of cheese. Top with chopped asparagus, bacon and shallots, and then another thin layer of cheese.
:: In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Pour egg mixture on top of everything in the pie shells.
:: Bake uncovered in preheated oven until firm, about 35 minutes. Check that the crusts do not brown too much or burn. Let cool to room temperature before cutting.
{ fresh asparagus }
{ sizzling turkey bacon }
{ heaping pile of freshly grated Gruyere cheese }
{ layering }
{ the end result, lopsided but delicious }
Salmorejo Soup Ingredients
1 pound ripe plum or heirloom tomatoes, quartered
1 garlic clove, peeled
1 tbsp sherry vinegar (I didn't have this, so I used a combination of sherry cream wine and red wine vinegar)
4 tbsp extra-virgin olive oil
{ salmorejo soup }
Salmorejo Soup Ingredients
1 pound ripe plum or heirloom tomatoes, quartered
1 garlic clove, peeled
1 tbsp sherry vinegar (I didn't have this, so I used a combination of sherry cream wine and red wine vinegar)
4 tbsp extra-virgin olive oil
1/4 cup cold water
3 slices stale rustic bread, crusts removed and cut into chunks
Sea salt (or Kosher) to taste
3 slices stale rustic bread, crusts removed and cut into chunks
Sea salt (or Kosher) to taste
Directions
:: Combine the tomatoes, garlic, vinegar, olive oil, water, and stale bread in a blender. Puree until the mixture is smooth and has the consistency of a thick soup. (Add a bit more water if it's too thick.) Refrigerate for 15 minutes until slightly chilled.
:: Ladle the chilled soup into bowls. Drizzle with olive oil and a little sherry vinegar. Garnish with toast points, halved hard-boiled eggs, and jamon serrano.
:: Ladle the chilled soup into bowls. Drizzle with olive oil and a little sherry vinegar. Garnish with toast points, halved hard-boiled eggs, and jamon serrano.
