- Some Eggs
- Some Asparagus Yellow Squash
- Little Bite-Sized Pieces
- Olive Oil
- Some Shredded Gruyere Cheese
- Some Fresh Shelled Peas
- Some Herbs
- Some Heavy Cream
- Some Pie Crusts
- Some Little Bit Boils
I’m telling you to make this really very basic ingredients starting off with some eggs. which I have in this big bowl. I’ve got some asparagus and yellow squash that cut the yellow squash into little bite-sized pieces and I’m diced up the asparagus pretty. Finely then i just kept the tips of the asparagus kind
of whole because i think that’s pretty in english great texture. I’ve got some shredded gruyere cheese. I’ve got some fresh shelled peas, so herbs de provence and then some heavy, cream, salt, pepper, touch of olive oil and you’ll need some pie crusts. Now you can buy pie crusts at the supermarket, if you want to or you can make your own and that’s. what I did and I just pressed it.
I suggest making this because it’s very easy. Now I have my oven preheating to 425 and a 400 excuse me. What that happened. I’m going to prep my pie crust. Now. I’m going to blind bake this but before I do that I’m just going to prick it a little bit the bottom and a little bit up the sides that this helps it from bubbling up and baking unevenly. So we just want to prick it a little bit and then i’m going to take some little bit boils give and get that in there so ,I’m going to weigh this down you could use pie weights. You could use rice or you can use beans which is what i use these are i beans that i use primarily for blind baking. You want this is it justice creates wait, so that there’s nothing puff so that the crust doesn’t puff up so, i’m gonna pop this into my preheated oven at 400 for 10 minutes and then i will show you what it looks like when it’s gotten blind baked which doesn’t look a whole lot different and looks now but i’ll show you it was like what it’s there why my crust is blind baking.
I’m just gonna saute up my spare igus and in my yellow squash. I got a little bit of olive oil in the skillet over about medium-high heat. I’m going to just saute them for just a couple of minutes because what I do not want its release its turning to mush. I want these to have great texture great color and that will add great texture great color and great flavor to our quiche. So I’m just going to cook these together for no more than about three to four minutes let those go i have reserved the tips of the asparagus because I’m just going to put them on guitar. I’m going to just take my eggs. I’m going to see the knees with some salt and pepper and then we are going to add our cream and get that mixture completely ready. Let’s whisk it up and then we are that much closer to assembling everything at least this way the crust still have to blind bake a little bit and then. we have to pop it back into the oven to just get a little bit more color. But then this way when we’re ready to put everything together. we’ll have all of our components done. So we have that ready these are cooking up. I’m going to add my herb zipper ball to my veggies oh this smells incredible as soon as you add them really becomes really lovely and fragrant cook this for about maybe one more minute and then this will be done.
I’m going to get my my pie crust out of the oven. we’ll take the foil off and move on to the next step that’s beautiful going to just put my beans into a
little jug. There wait for them to cool completely. Put them back into my ziplock bag and i’ll have them ready for the next time. Now this has to go back into the oven, now uncovered for about 10 minutes or so or until it starts to develop a little bit of color and then we’ll be able to assemble the whole thing and pop it. In the oven just adding my whole veggies to my custard egg mixture, my pan crest just came out of the oven was in there for 10 minutes uncovered. Now i’m going to pour the custard into my pan get that kind of evenly those veggies evenly distributed and then i’m just going to take some fresh peas these have got lovely crunch and they’ll kind of burst, all over there as when you eat them you’ll really taste them the lovely and fresh and bright.
then. I’m just going to take my asparagus spears and dunk those in there as well they’ll be covered by the cheese anyway. But it’s a good little surprise when people cut into it look at how lovely and beautiful.
5You can cut you can leave it as is if you wanted to don’t know what you would when you can cover the top with gruyere which is lovely and it’s going to be just the right cheese timers up just the right cheese for my quiche and now i’m going to pop this back into the oven all together to get beautifully golden brown and bubbly on top and that will take anywhere between 20 to 25 minutes and then let it cool quite a bit. Before we go ahead and cut into it sell it she goes my quiche went back into the oven and it baked for 25 minutes exactly and i have let it cool for about a half-hour. So it’s really nice and warm now and it keeps together really really well and i just took it out of my springform pan and put it on this little cake dish. But look how beautiful that is you could see the veggies in there and I’ve got my little slice. Here i’m really excited to dig into this going to be really lovely. It’s smell fantastic you could really smell degree air and the herbs provence is really really fragrant as well. Let’s give this a go ah there’s a total home run what a beautiful way to have like maybe a brunch or a lunch or you could have this for dinner like. I’m doing mm-hmm.