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Why is it working
- Proper cooling of the dough relaxes gluten, reducing shrinkage when the bark bakes.
- Cold keeping the dough helps to stay in solid condition, producing crispy, fluffy layers when baking.
- The destruction of asparagus by roasting the roasting of the blank reduces the amount of moisture added to the quiche filling, preventing it from being a wet mess.
April every weekend, when the asparagus is abundant in the farmers' market, I take the water home and then spend the rest of the week through my towing: I grid it, steaming This, throw it in saladsTo air -speed and shape soup“I especially like to build asparagus scandal And Quiches – Vegetables have a sweet, grassy taste that goes particularly well with eggs, dairy products and fresh herbs such as chives.
The following recipe comes from my Alabama -based Test Kitchen colleague Renu DharAnyone who made more asparagus quiche to come up, which is delicious and elegant, but can still be simply tossed. Gentle asparagus and creamy goat cheese is full of star vegetarian quiche, which you can easily prepare for a pleasant everyday lunch or a festive fork annual for Easter and other spring holidays. This is how you can make it.
To get your bark right for the quiche
The bark, a fluffy flarethe riff of a serious meal contributor Rebecca FreyThe French whole butter cake dough recipe. Instead of making the bark by hand, as Frey, Dhar pulses everything together in a food processor, making it easy to work for an otherwise messy and difficult task. Proper cooling of the dough helps to relax the gluten, reducing shrinkage when the bark bakes and keeping the dough coldest as possible to help with the solid state of the butter. As the bark shines, the butter melts and creates tiny pockets that become satisfactory crisp layers. To maintain the fluffy texture of the bark, the rolled dough is classified with parchment paper and fill with pie weights, beans or rice and then command. This is a critical step that cooks thoroughly and prevents the pudding from getting wet once.
Miss the blanc
While many asparagus Quiche recipe calls for vegetable abuse, Dhar testing has shown that Blancing made too wet filling. For a asparagus that does not rush the quiche and is more tasteful, it multiplies until it is browned and crisp. Due to the high heat of the Maillard reaction; This occurs when the heat transforms food proteins and sugars, resulting in more complex flavors and aromas.
I would like to triple the dairy product
Three types of milk stars in this quiche beside asparagus: cheese, heavy cream and full milk. While the DHhar recipe requires creamy goat cheese and gruyère, you can easily use FETA, Parmigiano-Reggiano or Pecorino Romano instead of either cheese or both cheeses. The use of heavy cream and full milk results in a rich, silky pudding. Just be careful to close the filling thoroughly to make the pudding homogeneous to prevent ugly egg whites throughout Quiche. But if the egg white spots appear, don't worry. Quiche will continue to be delicious, which is really the most important thing.
The recipe was developed by Renu Dhar; The header was written by Genevieve Yam.
This asparagus quiche celebrates the best of spring
Cooking method
(Keep on the screen awake)
For the bark:
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5 3/4 ounce universal flour (160 g; 1 1/4 cup)
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1 teaspoon crystal sugar
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1/2 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity
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4 ounce cold salted butter (113 g; 8 tablespoon), Cut into 1/2 inch cubes)
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3 tablespoon (45 ml) ice water
For charging:
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1 bouquet fresh asparagus (12 ounce; 340 g), The ends of Woody cut
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1 teaspoon virgin extra olive oil
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3/4 teaspoon Diamond crystal kosher saltshared; For table salt, use half a quantity
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4 ounce (113 g) goat cheesecollapsed (approx. 1 cup)
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1 ounce (28 g) Gruyère cheeseshredded (approx. 1/4 cup)
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3/4 cup (175 ml) heavy cream
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1/2 cup (120 ml) full milk
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3 large egg
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2 tablespoon (6 g) chopped fresh fresh chives
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1/2 teaspoon fresh ground black pepper
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1/2 teaspoon garlic powder
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For the bark: In the food processing bowl, the pulse flour, sugar and salt are merged approx. 3 pulses. Sprinkle the butter to the top of the flour mixture and pulse until the mixture is similar to a coarse crumb, 8-10 pulses. Add ice water, 1 tablespoon at a time and pulsed until the mixture begins to clash, a total of approx. 8 pulses. (You may not need all the water.) Move it to a slightly floured surface and gently press until the dough only comes together, 2 or three times. The dough can be placed on a 6 -inch plate. Wrap tightly into the plastic package and cool solid for at least 1 hour or 24 hours.
Severe meal / jen causey
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Set the baking rack to the middle position and heat the oven to 350 ° F (175 ° C). Roll the dough into a 12 -inch circle on a slightly floured work surface. Carefully move to a 9 -inch pie. Press the dough to the bottom of the pie nave and up. Cut off the excess dough with scissors, leaving a 1 -inch overhang. Fold the overhang on itself to create a thick border located on the top edge of the pie nave; CRIMP or form as desired. Freeze until solid, approx. 30 minutes.
Severe meal / jen causey
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Wear the pie bark with parchment paper and fill with pie weights, dried beans or cooked rice. Bake until the edges are only dry and approx. They are set for 20 minutes. Remove the weight of the parchment and pie; Continue baking until light golden brown, approx. 15 minutes. Remove from the oven and set aside.
Severe meal / jen causey
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For charging: Increase the oven temperature to destroy. Cut the asparagus tips into 2 inches long pieces; Slice the stem into a 1/4 inch circle. On a 13-inch 18-inch baking sheet, throw asparagus, oil and 1/4 teaspoon of salt. It baked until the asparagus browns on the edges and in the crisp-tender for 5-7 minutes. Let the asparagus cool, approx. Stand for 5 minutes. Remove asparagus tips; Set aside. Reduce oven temperature to 350 ° F (175 ° C).
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Place the goat cheese, the gruyère and the asparagus stem fried at the bottom of the pit bark. In a medium bowl, whisk cream, milk, eggs, chives, pepper, garlic powder and the remaining 1/2 teaspoon of salt; Pour the asparagus mixture into the bark. The top with reserved asparagus tips. Bake until declering records 77 ° C 170 ° F on an instant reading thermometer and the edges of the filling, but the center is still slightly out, 35-40 minutes. (If the bark becomes too brown before the center is set, loosely cover the edges of the bark with aluminum foil,) Let it cool for at least 30 minutes and serve it.
Severe meal / jen causey
Special equipment
Kitchen robot; rolling pin; 9 -inch pie plate; scissors; parchment paper; pie weights, dried beans or cooked rice; 13-18-inch baking sheets; instant reading thermometer
Make-Head and Storage
The bark can be baked blindly 2 days earlier. After cooling, the crust tightly wrap it in the plastic packaging and store it at room temperature.
After cooling, the finished quiche can be wrapped in plastic and cooled for up to 3 days. Before serving, let Quiche come at room temperature, then gently heat up in a 325 ° F (165 ° C) oven until it heats up.