Add a bit of green salad on the side and you have a great dish to serve on Sunday brunch.
for the pastry:
- 1¼ cups all-purpose flour
- ½ tsp salt
- ½ tsp sugar
- ½ cup / 1 stick / 113 g cold unsalted butter
- ⅛ to ¼ cup ice water
for the filling:
- 8 oz / 225 g bacon
- 8 oz / 225 g asparagus
- 6 large eggs
- 2½ cups half and half
- ¾ tsp salt
- 1½ cups cheddar cheese
- ¼ cup chives
- Make the pastry in a food processor: combine flour, salt, and sugar, cut butter into small pieces and pulse with the flour until mixture resembles coarse meal. Drizzle ⅛ cup water over it and pulse until it just begins to hold together. You can add up to ⅛ cup more water if the dough is too dry. Form the dough into a disk and wrap in plastic. Refrigerate wrapped in plastic for 30 mins.
- Meanwhile preheat oven to 375° F / 190° C. Dice bacon into small pieces and cook in dry frying pan until crisp. Cut asparagus into bite size pieces and add to a pot of boiling water for few minutes until soft but not mushy, refresh in cold water and drain well. Whisk eggs, half and half and salt until smooth. Grate the cheddar cheese.
- Roll out the pastry on a lightly floured surface and use it to fit a 10″ / 25 cm quiche or tart pan. Spread the asparagus and half of the bacon and cheese over the pastry. Add the egg mixture, pouring it through a fine sieve. Sprinkle remaining bacon and cheese over the top.
- Transfer to the preheated oven and bake for 50 mins, until golden brown on top and set in the middle. Let it cool slightly for 20 mins and serve topped with chopped chives.
