16 Apr Quiche of asparagus and goat cheese
Preparation time: 2 h 30 min (most rest of the dough).
Ingredients for 4 people:
4 large eggs
120 ml of whole milk
14-16 green asparagus.
6 slices of goat cheese.
100 g of spinach.
12-16 leaves of fresh basil.
A handful of fresh chives.
3 tablespoons grated Gruyere or emmental cheese.
Olive oil, ground black pepper and salt.
For the broken dough
220 g of loose flour.
110 g of butter.
1/4 teaspoon of salt
1 teaspoon of sugar
Detachable mold of 23 cm.
It is considered that a flour is loose when its protein content is less than 10% (indicated in the package). For these masses, those that contain 8-9% of proteins are ideal.
You can buy the dough, but making it at home is really simple and it will not take you long.
First, sieve the flour by passing it through a sieve or a fine mesh sieve to remove the lumps.
Next, add the butter cut into cubes.
It is very important that the butter is very cold so that it does not melt quickly; For this reason, it is also advisable to put your hands in cold water before handling the ingredients.
Mix the butter with the flour using the fingertips, stirring and squeezing until you get a mixture in the form of fine lumps, with a look similar to bread crumbs.
Add 1 lightly beaten egg, salt, sugar and 2 or 3 tablespoons of very cold water.
Remove with hands until ingredients are integrated; Mixing them practically without kneading, doing just enough to join them and obtain a homogenous-looking mass.
Finally, make a ball with the dough, wrap it in plastic wrap so that it does not dry out and put it in the fridge for at least 30 minutes.
The secret of the broken pasta is not to work it much, if we knead it too much it will be hard. The appearance must be that of an unequal mass.
Sprinkle flour on the work surface and roll to prevent the dough from sticking.
Stretch the dough with the roller in different directions, from the center to the outside, until obtaining a disc of the desired thickness, approximately 3-4 mm.
Note: It is advisable to remove the dough from the fridge 10 minutes before so that it is not too hard and we can easily stretch it.
Next, we roll the dough on the roller very carefully and unroll it on the mold. We mold it without stretching, leaving it to fall delicately so that it practically fits itself.
Press gently against the walls so that it acquires the shape of the mold and trim the excess of mass passing the roller by the edge, as shown in the image.
Let it rest for 25-30 minutes in the fridge so that the gluten relaxes and contracts less during baking.
Note: If it breaks or cracks, moisten the area with water and press with your fingers to repair it, or use a small piece of dough as a patch.
We puncture the bottom several times with a fork to avoid that bubbles form when baking it.
So that the dough does not rise or curl we put a weight on top, it is usual to cover the bottom with baking paper and fill it with some chickpeas or beans.
We put it in the oven, preheated to 180 ºC.
Cook it for 10 minutes covered with baking paper and another 10 minutes uncovered to brown the inside. This is a first cooking, we do before incorporating the ingredients, so that the dough is well made and crunchy inside.
We rinse the asparagus. We cut the woody ends of the stems and throw them away. The rest of the stem is cut into 2 or 3 pieces.
Rinse spinach, basil leaves and chives and cut into thin strips.
We distribute the asparagus by the base of the cake and cover them with the chopped leaves.
Note: We keep a few tips of asparagus to decorate the cake.
We put the eggs in a bowl with the milk and 3 tablespoons grated gruyere cheese. Season with salt to taste and a pinch of ground black pepper.
Whisk the ingredients with some rods until you get a homogeneous cream.
Fill the cake with the beaten eggs to the edge of the base.
Place a few tips of asparagus and the slices of goat cheese on top.
Finally, put it in the oven, preheated to 200 ºC, and cook it for about 25 minutes, until the egg has set and the surface is well browned.
To know if we can get it out of the oven, we puncture it with a toothpick, if it comes out completely dry, without the remains of cream, it is ready.