Ingredients
For the crust
300 gr AP flour
150 gr cold butter, cubed
10 gr iced water
5 - 10 Fresh thyme leaves from stems
5 gr salt
1 pasture raised egg
For the filling
40 gr Gruyer cheese, grated
15 - 20 asparagus
5 gr salt
1 leek
1 clove of garlic
Olive oil
For the batter
250 gr semi soft goat cheese
50 gr milk
4 pasture raised eggs
2 - 3 handfuls of spinach
5 gr salt
For serving
Yogurt stone
Extra virgin olive oil
Radish salad
Tools
Food processor
Blender
Scale
Parchment paper
Plastic wrap
Tart pan
Pan
Knife
Cutting board
Directions
Step 1
Start by making the crust- in a food processor combine flour, thyme and salt. Mix well.
300 gr AP flour
Fresh thyme leaves from stems
5 gr salt
Step 2
Add cold butter and blend in pulses until crumbly.
150 gr cold butter, cubed
Step 3
Add the egg and ice water and blend in pulses just until bigger chunks form. Pay attention not to get to the point in which you have a cohesive dough. That means you ever worked the dough and it will result in a hard crust.
10 gr iced water
1 pasture raised egg
Step 4
Transfer the dough crumb to a working surface and knead just to bring the pieces together into a dough.
Step 5
Wrap with a plastic wrap and place in the fridge for at least 1 hour. If you make the dough in advance and you chill it overnight, remove from the fridge 15-20 minute before start rolling it.
Step 6
Make the filling- cut leek, garlic and asparagus into thin slices.
1 leek
1 clove of garlic
15 - 20 asparagus
Step 7
In a pan, cook them in olive oil on medium heat for about 3 minutes. We want to still keep them crunchy. Add the salt, remove and set aside.
Olive oil
5 gr salt
Step 8
Make the batter- in a blender, combine eggs, milk, goat cheese, spinach and salt. Blend just until combined. Set aside.
4 pasture raised eggs
50 gr milk
250 gr semi soft goat cheese
2 - 3 handfuls of spinach
5 gr salt
Step 9
Preheat your oven to 350F or 175C.
Step 10
Take the dough out of the fridge and roll it, using a rolling pin, in between two parchment papers into 1/2 cm thickness. We roll the dough in between two parchment papers as it makes it much easier to move around and place on the tart pan.
Step 11
Place the rolled dough on the tart pan- lift up edges and allow dough to slump down into pan, then pat into corners and up around the sides of pan.
Step 12
Line dough with an overlapping parchment paper and fill with pie weights or dried beans (I used dried beans). Bake for 15 min, then remove the weight and the parchment paper and bake for additional 5 minutes.
Step 13
Remove the tart shell from the oven, add the filling, add grated Gruyer cheese on top, and pour the batter on top of the filling.
40 gr Gruyer cheese, grated
Step 14
Bake for 25-30 min or until filling is lightly browned and set across the surface but slightly wobbly in the center.
Step 15
Let quiche cool in pan before unmolding and slicing. My suggestion is to let it cool to room temperature completely, then keep in the fridge and slice the day after.
Step 16
Serve with grated yogurt stone on top, drizzle extra virgin olive oil and ad a crunchy radish salad on the side.
Yogurt stone
Extra virgin olive oil
Radish salad
Step 17
YASSS!
