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Menu Plan for Spring II: Week 5, Day 2
Asparagus and Chevre Quiche
Cooking time: 65 minutes for menu Cooking schedule: see below for instructions
This is a simple dinner for Saturday, as long as we're having big roast lamb on Sunday. The quiche is chock-a-block with vegetables, making a substantial dinner with very little meat... And very healthy... I know tomatoes aren't in season yet, but the supermarket ones are fine for this. Cook the rice earlier if you can.
Asparagus and Chevre (Goat Cheese) Quiche
Total time: 65 minutes
The variations on quiche are almost infinite. Because I have this one so packed full of good foods, it takes a bit longer to bake then usual. I had it in the oven for 40 minutes. The center should be dry in appearance and only slightly 'jiggly' when done. My brown rice cooks in 15 minutes... If yours take longer, make it ahead of time, or substitute Basmati or Arborio.
Ingredients:
- The Crust:
- 1/2 cup (3.3oz, 95gr) quick cooking brown rice
- 1 cup (8oz, 240ml) chicken stock or as needed for 2 cups cooked rice
- 1/4 cup shredded cheese (1oz, 30 gr)
- 1 egg
- The Filling:
- 4 - 5 thin slices, (3.5oz, 100gr) Prosciutto
- 8oz (240gr) asparagus, trimmed
- 4oz (120gr) chevre (goat cheese), aged the kind that comes in a log with a white (edible) rind
- 2 tbs snipped fresh chives
- 2 tbs snipped fresh basil
- 2 - 3 tomatoes, depending on size I used 2 very long Roma tomatoes
- 3 eggs
- 1 cup (8oz, 240ml) milk
Instructions:
- The crust:
- Cook brown rice in stock according to package directions. Can be done ahead or the day before.
- If rice is just cooked, spread it on a plate to cool for 5 minutes before adding to egg.
- Oil a 9" (22 cm) pie or quiche plate.
- Lightly whisk 1 egg.
- Add 1/4 cup of the cheese and the cooked rice. Mix well.
- Pat into the quiche plate, working it up the sides as best you can.
- Bake in 400F (200C) oven for 10 minutes.
- Remove and set aside.
- The filling:
- Trim asparagus, snapping off tough ends. Cut into 1" (2.5cm) lengths.
- Heat water in a saucepan over high heat.
- When boiling, add asparagus and blanch for 3 minutes.
- Drain and refresh under cold water.
- Dry on paper towels.
- Snip herbs.
- Thinly slice tomatoes.
- Slice goat cheese.
- Tear Prosciutto into large pieces.
- In medium bowl whisk 3 eggs well.
- Add milk and whisk to combine.
- To assemble:
- Lay Prosciutto evenly over the bottom of the baked crust.
- Lay the goat cheese on top.
- Sprinkle with herbs.
- Lay the tomatoes on top of the herbs.
- Top with the asparagus.
- Pour the egg mixture over all and bake for 40 minutes. (Check after 30)
- Let stand 5 minutes before serving.
Note: I put the quiche/pie plate on a pizza pan before pouring the egg/milk over. Makes it easier to get into the oven and catches any drips and spills - saving oven clean-up.
Cooking Schedule: 65 minutes |
Lightly oil quiche plate |
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