Asparagus and Brie Quiche Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">200g plain flour</li> <li class="ingredients-single-item">100g cold unsalted butter, cubed</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">3-4 tbsp ice-cold water</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">250g fresh asparagus spears, woody ends trimmed</li> <li class="ingredients-single-item">1 tbsp olive oil</li> <li class="ingredients-single-item">1 medium onion, finely diced</li> <li class="ingredients-single-item">2 cloves garlic, minced</li> <li class="ingredients-single-item">200g brie cheese, rind removed and cut into small cubes</li> <li class="ingredients-single-item">4 large eggs</li> <li class="ingredients-single-item">250ml double cream</li> <li class="ingredients-single-item">100ml whole milk</li> <li class="ingredients-single-item">1/2 tsp fresh thyme leaves</li> <li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable bottom</li> <li class="equipment-single-item">Baking beans or uncooked rice (for blind baking)</li> <li class="equipment-single-item">Baking parchment</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pastry brush</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start by making the pastry. Place the flour and salt in a large bowl, then add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs (keeping your hands cool will prevent the butter from melting, which is crucial for a flaky pastry). Gradually add the ice-cold water, one tablespoon at a time, mixing with a knife until the dough just comes together. The cold water prevents the butter from melting and helps maintain those vital pockets of fat that will create layers in your pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Form the dough into a disc (this shape will make rolling easier later), wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking, while also firming up the butter for better lamination. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Preheat your oven to 200°C (180°C fan/gas mark 6). On a lightly floured surface, roll the chilled pastry out to a circle about 3-4mm thick and large enough to line your tart tin with a slight overhang. Carefully drape the pastry over your rolling pin to transfer it to the tin, then gently press it into the corners without stretching it. Trim the excess, leaving a 1cm overhang (this prevents shrinkage during baking). Prick the base all over with a fork. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Line the pastry case with baking parchment and fill with baking beans or uncooked rice. This will prevent the base from rising during blind baking. Bake for 15 minutes, then remove the beans and parchment, and return to the oven for another 5-7 minutes until the base is lightly golden. The crust should look dry and set but not fully browned. Reduce the oven temperature to 180°C (160°C fan/gas mark 4). </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> While the pastry is baking, prepare the asparagus. Bring a pan of salted water to the boil, add the asparagus and blanch for just 2 minutes until barely tender but still bright green. Immediately plunge into ice water to stop the cooking process (this maintains the color and prevents overcooking). Drain well and pat dry, then cut into 5cm pieces, setting aside a few whole spears for decoration. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Heat the olive oil in a frying pan over medium heat. Add the diced onion and cook for 5-6 minutes until soft and translucent but not browned. Add the minced garlic and cook for another minute until fragrant. Remove from heat and allow to cool slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> In a large bowl, whisk together the eggs, double cream, milk, thyme, nutmeg, salt, and pepper until well combined. The proper whisking of these ingredients creates a silky custard that will set perfectly during baking. Gently stir in the cooled onion and garlic mixture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Scatter the cubed brie evenly over the base of the blind-baked pastry case. Distribute the chopped asparagus pieces over the cheese, reserving the whole spears. Carefully pour the egg mixture over the fillings, ensuring you don't overfill the case (leave about 5mm from the top as the filling will puff up slightly). Arrange the reserved asparagus spears in a decorative pattern on top. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Carefully transfer the quiche to the oven and bake for 30-35 minutes until the filling is set but still has a slight wobble in the center (similar to a just-set custard). A properly baked quiche should tremble slightly in the center when gently shaken - it will continue to set as it cools. The top should be golden, and a knife inserted near the center should come out clean. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Remove from the oven and let the quiche cool in the tin for 15-20 minutes before carefully removing. This cooling period is essential as it allows the custard to set fully without becoming rubbery. The quiche can be served warm or at room temperature. If serving warm, allow it to rest for at least 15 minutes before slicing to ensure clean cuts. </li> </ol>