This week’s Tuesdays with Dorie recipe is Asparagus-Lemon Quiche from Dorie Greenspan’s Baking with Dorie and was the perfect dish to welcome truly spring-like temperatures this past weekend here in Toronto.
The fact that I was having a bit of a freezer cleanout and discovered some tart shells needing to be used up make this a cinch. Dorie’s recipes are always better with homemade pastry but hey, from time to time, I know she doesn’t mind a shortcut. If it’s the difference between the dish being made or not, I always say take the shortcut!
Dorie partially bakes the shell before fully baking the quiche and I was planning on doing that. However, the instructions didn’t include how to partially bake the shell and I didn’t know what might happen if I tried (probably nothing but I didn’t want to waste my previous asparagus spears!) so I baked the whole thing at once (as Dorie explains, is mostly the case in France). I DO like to partially bake the shell normally myself because it does prevent the “soggy bottom” but in this case, the crust was so “short” (melt-in your mouth) that it didn’t matter. This pastry was also pretty thin so even if the bottom was soggy, you didn’t notice.
The filling (to be honest I could have used more – I like a really deep quiche) has the asparagus spears, sour cream, heavy cream, eggs, shallots, herbs and a slice of lemon – rind and all – chopped finely. A touch of grated Parmesan is added about 20 minutes into baking. I wondered what the lemon rind would be like but it just added a punch of zest to the filling – chop it really finely and you won’t have a “lemon peel” issue (i.e. chunks of it in your teeth!). It was delicate, bright and springlike – a gorgeous dish and one I’ll remember again. The filling was set but soft – very French in its texture (French quiches tend to be a little looser than we are used to) – and sliced nicely.
Another keeper from Dorie!
Get the recipe for Asparagus-Lemon Quiche on p 332 of Baking with Dorie or here.
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