Grain Free Asparagus Goat Cheese Quiche The Toasted Pine Nut To make the filling –. step 1 in a large frying pan over medium heat, melt the butter and sauté the diced shallot until lightly caramelized, about 6 7 minutes. set aside. step 2 bring a pot of water to a boil. drop in the cut asparagus and boil for 4 minutes until barely cooked. Step by step instructions. combine the flour, and salt in a medium bowl, then use a pastry cutter to cut in the butter and shortening until the pieces become the size of peas. add in 4 tablespoons of water and mix gently with a rubber spatula or wooden spoon until the dough just starts to come together.
Asparagus And Goat Cheese Quiche Add the onion and cook, stirring occasionally, until it begins to soften, 2 3 minutes. add the asparagus and cook for 2 3 minutes more, until the asparagus is crisp tender. remove the pan from the heat. to make the custard, in a medium bowl, whisk together the eggs, whole milk, salt and pepper. Heat the oven to 180c 360f. prepare your asparagus. remove the tough ends, then slice the stems into 1 inch (approximate) pieces. keep the tips whole. heat a little olive oil in a pan and gently stir fry the asparagus and garlic over a low medium heat. after a minute or two it will turn a brighter green. Brush dough edge with some of the egg water mixture. unroll remaining piecrust; cut into 1⁄2 inch wide strips. pinch the 3 longest strips (from the center) together at 1 end to seal; braid. repeat process twice, with 3 strips each from left and right of center, making 3 braids total, each about 7 inches long. Add chopped dill, red hot pepper flakes, salt and pepper. add chopped asparagus, the shallot mixture and goat cheese to the empty pie. pour the egg mixture over top of the filling. now carefully place 5 7 stalks of asparagus on top of the egg mixture (i also added a few extra pieces of dill and goat cheese to the top).
Comments are closed.