Quiche Lauren with Bacon and Asparagus
by Editorial Staff
Quiche is a savory open pie of French cuisine originating from the kitchens of the German inhabitants of Lorraine. In the original recipes, the pie was a dish that could be easily assembled from what was left in the kitchen.
Cook: 1 hour
Servings: 6
Ingredients
For filling:
- green asparagus – 8 stalks
- ground nutmeg – a pinch
- thin strips of smoked bacon – 200 g
- eggs – 3 pcs.
- cream 10% fat – 250 ml
- milk – 150 ml
- vegetable oil – 1 tbsp
- Swiss cheese – 150 g
For the test:
- flour – 1.5 cups
- butter – 100 g
- eggs – 2 pcs
- salt – a pinch
- sour cream – 2 tbsp
Directions
- Sift flour and salt. Add eggs, sour cream, and butter, cut into small pieces. Knead a smooth elastic dough, roll it into a ball, wrap it in foil. Put in the refrigerator for 30 minutes.
- Peel the asparagus and boil in boiling salted water, 4 minutes. Cut off the heads and set them aside. Cut the stems into small pieces.
- Grate the cheese. Chop the asparagus stalks.
- Beat eggs with cream and milk. Add chopped asparagus, half of the cheese, and nutmeg to the mixture. Beat again.
- Preheat the oven to 180 ° C. Roll out the dough into a circle and place in a baking dish so that the bottom and sides are covered. Pour in the milk and cheese mixture. Arrange the asparagus heads on top. Sprinkle with the remaining cheese and bake for 40 minutes.
- Fry bacon until cracklings form. Put on the finished cake.
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