Havarti and Asparagus Quiche

Havarti and Asparagus Quiche is a Mediterranean recipe that serves 8. One portion of this dish contains approximately 12g of protein, 37g of fat, and a total of 537 calories. For $1.05 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 3 would say it hit the spot. A mixture of salt, cream, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a hor d'oeuvre. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 33%, which is not so amazing. Try Shaved Asparagus Salad with Bacon & Havarti, Steamed Asparagus and Mushrooms With Danish Havarti Cheese, and Quiche Aux Asperges Et Saumon (Asparagus & Salmon Quiche) for similar recipes.

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

8 stalks asparagus

1 cup cream

2 Eggs

1 1/4 cups Flour

1/2 pound Havarti with Dill Cheese (approximately ½ lb.)

1/2 teaspoon Salt

1 cup Sugar

3/4 cup cold, unsalted butter cut into small cubes

2 quarts (8 c.) water

Equipment:

food processor

bowl

plastic wrap

frying pan

pot

rolling pin

oven

pie form

whisk

aluminum foil

butter knife

knife

Cooking instruction summary:

  1. In the bowl of a food processor, combine flour, salt, and sugar.
  2. Add butter and pulse until the mixture resembles the size of small peas.
  3. Add the first 5 tablespoons of water, one at a time.
  4. Check consistency - if the mixture holds together when pinched, the crust is perfect dont add any more water.
  5. If, however, the crust still crumbles apart and wont stay together when pinched, that means it wont stay together while rolling either; go ahead and add the last tablespoon of water one teaspoon at a time, rechecking the consistency between each teaspoon.
  6. The exact amount of water you need will depend on the amount of humidity in the air and therefore in the flour.
  7. Once finished, turn the dough out onto a piece of plastic wrap.
  8. Form the dough into a disk, and refrigerate 30 minutes before rolling it out.
  9. You want that flour to relax and the butter to be nice and cold that will ensure you have a nice flaky crust.
  10. Meanwhile, boil a pot of water large enough to fit the stalks of asparagus.
  11. Trim the ends of your asparagus making sure they will fit nicely into your quiche pan, arranged like the spokes in a bicycle wheel with the ends touching in the middle.
  12. Place in boiling water, and blanch for 2-3 minutes.
  13. Remove from boiling water and place in an ice bath to stop the cooking and keep the color nice and vibrant green.
  14. Set aside.
  15. Preheat oven to 350 degrees.
  16. On a lightly floured surface, roll the dough out into a circle a few inches larger than your quiche or pie pan.
  17. Fold the dough back up over the rolling pin if needed, to gently lift the crust into the dish.
  18. Once the dough is neatly into the pan, make sure it is smoothly tucked into the corners.
  19. Trim excess crust from the edges leaving about a 1 border.
  20. Fold the excess dough under itself, making sure not to fold it over the edge of the pan, to ensure a nice even border.
  21. Crimp the dough between your fingers to make little pinches.
  22. Poke a few fork holes in it to allow the steam to escape, this will prevent a soggy bottom crust.
  23. Blind bake the crust for 5 minutes.
  24. This will prevent all of the custard from getting absorbed into the crust making it soggy.
  25. Remove crust from oven and sprinkle with Havarti with Dill cheese. Set aside.
  26. Increase oven temperature to 375 degrees.
  27. In a large bowl, combine eggs, heavy cream, and milk and whisk thoroughly. Pour egg mixture gently over the cheese mixture.
  28. Place asparagus stalks, tips pointing outwards into a spoke pattern like on a bicycle wheel, making sure the ends come together in the middle.
  29. Bake 40 minutes.
  30. Check to make sure the crust isnt getting too brown.
  31. If it is, loosely drape a piece of foil over the top, making sure you dont lay it on the actual custard mixture in the middle.
  32. Bake 10-12 minutes longer.
  33. To test doneness, slide a butter knife under the edge of one of the asparagus stalks.
  34. The knife should come out clean.
  35. It should be moist after all the quiche is moist, but it should be free of egg mixture.
  36. If not, put it back in the oven with your tent foil on top for 3-4 more minutes.

 

Step by step:


1. In the bowl of a food processor, combine flour, salt, and sugar.

2. Add butter and pulse until the mixture resembles the size of small peas.

3. Add the first 5 tablespoons of water, one at a time.Check consistency - if the mixture holds together when pinched, the crust is perfect dont add any more water.If, however, the crust still crumbles apart and wont stay together when pinched, that means it wont stay together while rolling either; go ahead and add the last tablespoon of water one teaspoon at a time, rechecking the consistency between each teaspoon.The exact amount of water you need will depend on the amount of humidity in the air and therefore in the flour.Once finished, turn the dough out onto a piece of plastic wrap.Form the dough into a disk, and refrigerate 30 minutes before rolling it out.You want that flour to relax and the butter to be nice and cold that will ensure you have a nice flaky crust.Meanwhile, boil a pot of water large enough to fit the stalks of asparagus.Trim the ends of your asparagus making sure they will fit nicely into your quiche pan, arranged like the spokes in a bicycle wheel with the ends touching in the middle.

4. Place in boiling water, and blanch for 2-3 minutes.

5. Remove from boiling water and place in an ice bath to stop the cooking and keep the color nice and vibrant green.Set aside.Preheat oven to 350 degrees.On a lightly floured surface, roll the dough out into a circle a few inches larger than your quiche or pie pan.Fold the dough back up over the rolling pin if needed, to gently lift the crust into the dish.Once the dough is neatly into the pan, make sure it is smoothly tucked into the corners.Trim excess crust from the edges leaving about a 1 border.Fold the excess dough under itself, making sure not to fold it over the edge of the pan, to ensure a nice even border.Crimp the dough between your fingers to make little pinches.Poke a few fork holes in it to allow the steam to escape, this will prevent a soggy bottom crust.Blind bake the crust for 5 minutes.This will prevent all of the custard from getting absorbed into the crust making it soggy.

6. Remove crust from oven and sprinkle with Havarti with Dill cheese. Set aside.Increase oven temperature to 375 degrees.In a large bowl, combine eggs, heavy cream, and milk and whisk thoroughly.

7. Pour egg mixture gently over the cheese mixture.

8. Place asparagus stalks, tips pointing outwards into a spoke pattern like on a bicycle wheel, making sure the ends come together in the middle.

9. Bake 40 minutes.Check to make sure the crust isnt getting too brown.If it is, loosely drape a piece of foil over the top, making sure you dont lay it on the actual custard mixture in the middle.

10. Bake 10-12 minutes longer.To test doneness, slide a butter knife under the edge of one of the asparagus stalks.The knife should come out clean.It should be moist after all the quiche is moist, but it should be free of egg mixture.If not, put it back in the oven with your tent foil on top for 3-4 more minutes.


Nutrition Information:

Quickview
536 Calories
11g Protein
36g Total Fat
41g Carbs
2% Health Score
Limit These
Calories
536k
27%

Fat
36g
57%

  Saturated Fat
23g
144%

Carbohydrates
41g
14%

  Sugar
26g
29%

Cholesterol
145mg
48%

Sodium
398mg
17%

Get Enough Of These
Protein
11g
23%

Vitamin A
1374IU
27%

Phosphorus
223mg
22%

Calcium
217mg
22%

Selenium
14µg
20%

Vitamin B2
0.33mg
19%

Folate
68µg
17%

Vitamin B1
0.2mg
13%

Zinc
1mg
11%

Vitamin B12
0.57µg
10%

Manganese
0.18mg
9%

Vitamin K
9µg
9%

Iron
1mg
9%

Vitamin E
1mg
8%

Vitamin D
1µg
7%

Vitamin B3
1mg
7%

Copper
0.14mg
7%

Magnesium
20mg
5%

Vitamin B5
0.49mg
5%

Vitamin B6
0.08mg
4%

Potassium
121mg
3%

Fiber
0.86g
3%

Vitamin C
1mg
1%

covered percent of daily need
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