Salted Kiss - Le Baiser salé
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Sunset Quiche

SUN SET QUICHE

Vegetarian

Ingredients

1 leaf of puff pastry, flat (home made or bought from your preferred shop)
4 eggs and 1 yolk
12 green and tender asparagus (If only white asparagus available, like the European one, then pre-cook them 10 mins in boiling water)
2/3 mushrooms cut into thin slices
200 g creme fraiche
100g grated cheese (Cheddar or Gruyere)
100 g Goat cheese or Sheep cheese finely diced or crumbled.
Salt & Pepper


Preparation

  1. Preheat the oven to 220.
  2. Grease a quiche or tart tin with a bit of butter.
  3. Line the tin with the pastry and trim off any surplus, fill with dry beans and bake for 13-14 mins. (if you notice holes or cracks, patch up with leftover pastry trimmings)
  4. While the pastry cooks, prepare the filling.
  5. In a bowl, beat the eggs, stir in the creme fraiche, salt and pepper, then beat again for 2-3 minutes.
  6. Distribute the sliced mushrooms evenly over the flan case, then half of the grated cheese.
  7. Sprinkle over the Goat cheese. 
  8. Pour over the egg-cream mixture over the mushrooms and cheeses.
  9. Display the young green asparagus or the cooked one on the top with few short stem to evoke the sun set. 
  10. Sprinkle the rest of grated cheese.
  11. Bake in the oven for about 40 minutes at 180/200C



Serve hot, warm or cold with a green salad, as an entree or a main course.
You can store it, cooked, in the fridge with plastic film on top for 2/3 days
You can prepare in advance, just store it in the fridge, uncooked for no more than 12hours.