We have no internet as I write this, so I have
had to recycle a recipe from the distant past which we hope you will like. Something
good for a quick supper or a weekend lunch. If you want to make this without
the tuna, you could just add more asparagus or even use some mushrooms. You can
use store bought pastry, no shame in that, especially if you are working
Shortcrust pastry 1 cup flour – 1 egg yolk – 2 oz
butter – pinch of salt – ice water
Whizz
together quickly in your food processor, adding just enough water to bring the
pastry together into a soft ball. Cover in cling film and rest in the fridge
for ½ an hour, then line a loose bottomed flan tin with baking paper and bake
blind with baking beans for 15 minutes at 180ºC
Filling
1 onion – 1 leek - 1 t oil and 1 t butter – 6 or 8 asparagus spears - 1 can of
flaked tuna in water - 3 egg yolks and 1 whole egg – 100ml cream – 100g grated
pecorino cheese – salt and pepper
Slice
the onion and the leek and fry them in the oil and butter with a little salt
till soft and beginning to caramelize. Put into the bottom of the pastry case.
Blanche the asparagus spears if using fresh, and cut them into 3cm pieces. Add
them to the quiche with the drained, flaked tuna. Beat up the eggs with the
cream, season and pour over the contents. Sprinkle on the cheese and bake at
180ºC until the custard has just set, about 20 minutes. Serve with a salad and
a good crisp Chardonnay like our wine of the week. Delicious warm or cold
All content © John & Lynne Ford, Adamastor & Bacchus
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