Asparagus - bresaola Quiche

For the shortcrust pastry:

• 200 g of flour
• 100 g of cold butter, diced
• A pinch of salt
• 50 ml of cold water

For the filling:

• 200 g of green asparagus
• 100 g of bresaola (or bacon)
• 3 eggs
• 200 ml of fresh cream
• 100 ml of milk
• 100 g of grated cheese (Gruyère, Emmental, or Comté)
• 1 bunch of fresh parsley, chopped
• Alcyon Mediterranean salt and pepper to taste
• A pinch of nutmeg (optional)

Preparing the shortcrust pastry:

1. Mix the flour and salt: Imix the flour and a pinch of salt, in a large bowl.
2. Add the butter: Add the cold, diced butter and mix with your fingertips until you get a sandy texture.
3. Incorporate the water: Add the cold water little by little and mix until the dough holds together.
4. Form a ball: Form a ball with the dough, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preparing the filling:

1. Prepare the asparagus: Wash the asparagus, peel if necessary, cut off the tough ends, and cut them into 2-3 cm pieces. Steam or boil them for about 5 minutes until they are tender but still crisp. Drain and set aside.
2. Preheat the oven: Preheat your oven to 180°C (350°F).

Assembling the quiche:

1. Roll out the dough: On a lightly floured surface, roll out the shortcrust pastry into a circle slightly larger than your tart pan. Transfer the dough to the pan, pressing it well into the corners. Prick the bottom with a fork.
2. Blind bake: Cover the dough with parchment paper and fill with baking weights or dried beans. Blind bake for 10 minutes. Remove the parchment paper and weights and bake for an additional 5 minutes. Remove from the oven and let cool slightly.
3. Prepare the filling mixture: In a large bowl, beat the eggs with the fresh cream and milk. Add the grated cheese, chopped parsley, saltAlcyon Mediterranean salt, pepper, and nutmeg. Mix well.
4. Arrange the filling: Spread the asparagus and chopped bresaola over the pre-baked crust. Pour the filling mixture over the top.
5. Bake the quiche: Bake the quiche for 30 to 35 minutes, or until the top is golden and the filling is set.

Finishing:

1. Let cool: Allow the quiche to cool slightly before unmolding.
2. Serve: Serve warm or at room temperature, accompanied by Alcyon Mediterranean salt and a green salad. The quiche is even better the next day.