Quiche with wild asparagus, guanciale & smoked scamorza

The main reason why I don’t bake often is because I am not very good at it. Plain and simple. I probably lack the patience of weigh down all ingredients and having to wait the oven to work its magic.

That being said, this asparagus quiche was pretty tasty, far from perfect, but we enjoyed it, therefore I say we should bake more 

This quiche keeps out of the fridge cooked for 1 day and it’s great the day after If reheated. 

For the pastry

• 500 gr of 00 flour

• 250 gr unsalted butter

• 175 ml of milk

• 10 gr salt

• 1 egg 

For the filling

• 150 ml cream

• 150 ml milk

• 3 eggs

• 150 gr of smoked scamorza cheese

• 500 gr of asparagus

• 1 small red onion

• 100 gr of guanciale (rind off) (or pancetta)

• Salt and pepper to taste

• Method

To make the dough mix all ingredients together. Keep the butter in the fridge until the very last minute. Once the dough starts to form place It on the table and quickly form a uniform smooth dough and let it rest wrapped in film in the fridge for about 30 minutes.

Now prepare the filling. Wash, drain and trim the asparagus from the woody part of the stalks (usually about 1cm on the bottom). Cut the guanciale into strips and pan fry on slow heat to render the fat out. When browned, add the chopped onion to the pan and cook for 5 minutes until soft. Now add the chopped asparagus, season lightly and cook for 5 more minutes.

No oil is needed as we are using the guanciale’s fat. Blend cream, milk and eggs together and add a pinch of salt and pepper. Shred or chop the smoke cheese and keep on the side.

Now roll the pastry between 2 baking parchment until you reached a uniform 1 cm thick sheet. Bear in mind, as the pastry warms up it will become soft, so you might have to go back and forth with the fridge a couple of times to get your sheet right.

Now place the pastry sheet on a tray of your choice lined with parchment and let it set again in the fridge. When firm, trim the edges, pierce randomly with a fork and bake at 180 for about 30 minutes. You want the pastry coloured and cooked through.

Now remove the pastry base from the oven and spread over the cooked asparagus and smoked cheese. Spread evenly and pour in the egg mixture. Bake again for about 15 minutes until the mixture firms up.