This delicious quiche combines the elegance of white asparagus, crispy bacon, and rich Gruyère cheese in a creamy filling atop a flaky, homemade spelt crust. Perfect for a light lunch, dinner, or as the star dish at a family gathering.
Ingredients
For the crust:
- 330 g spelt flour (Grandma’s Choice)
- 170 g lard (or cold butter as an alternative)
- 6 g salt
- 2 eggs
- 60 ml cold water
For the filling:
- 100 g bacon
- 1 bunch of white asparagus
- 100 g Gruyère cheese (grated)
- 250 ml milk
- 250 ml heavy cream (33%)
- 6 eggs
- Salt and black pepper (to taste)
- A pinch of grated nutmeg
Procedure
1. Prepare the crust:
Combine the spelt flour, salt, and lard (or butter) in a mixing bowl or food processor. Add the eggs and cold water, and knead until you have a smooth dough. Wrap the dough in cling film and refrigerate for 30 minutes to chill.
2. Prepare the asparagus and bacon:
Trim the woody ends of the asparagus and peel the stems if necessary. Slice the stems into rounds, keeping the tips whole for garnish. Dice the bacon and sauté it in a frying pan until crispy. Add the asparagus rounds and briefly sauté them with the bacon. Set aside.
3. Make the filling:
In a mixing bowl, whisk together the eggs, milk, cream, and a pinch of grated nutmeg. Season with salt and black pepper to taste.
4. Roll out the crust:
Preheat the oven to 160 °C. Roll the chilled dough into a 3 mm thick circle and carefully transfer it to a round tart tin. Trim the edges and fold them inward for a neat border. Prick the base with a fork and sprinkle half of the grated Gruyère cheese evenly over the bottom.
5. Assemble the quiche:
Spread the sautéed bacon and asparagus rounds over the cheese base. Pour the creamy filling evenly over the top. Arrange the reserved whole asparagus tips decoratively on the surface.
6. Bake:
Place the quiche in the preheated oven and bake for about 45 minutes, or until the filling is set and the top is golden brown.
Final Tip
For a lighter twist, replace a portion of the milk with plain white yogurt. Pair this quiche with a fresh green salad and a glass of chilled white wine for an indulgent meal. It’s delicious warm but just as tasty served at room temperature!
Bon appétit! 🥂
