Friday, June 21, 2019

On the MENU this week. Asparagus and Tuna Quiche

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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