When your a kid at the dinner table (especially a nineties kid or earlier) your parents would have used the old adage of “eat what’s on your plate or you get nothing.”
So after the Full House credits rolled and we all sat down at the table for another dinner I was usually greeted with food I didn’t particularly adore. The Swiss chard, brussel sprouts and mounds and mounds of potatoes served as many ways as possible were all things I chowed down, shall we say reluctantly.
My mother’s love of asparagus spurned a hatred I still haven’t completely left behind (along with my childish behavior at times) and I have never once made anything with those green spears on here so it felt time to re-visit this vegetable I simply wandered by at the supermarket every spring.
Spring is very nearly summer now, but these are still plentiful here at the supermarket or street markets I’ve seen in the past couple of weeks so there should still be time to give this quiche a go for dinner. And this even works cold for lunch the next day if you are stuck for time.
Maybe it was the eggs or the smoked chicken, but for once I didn’t hate asparagus. In fact, enjoyed might be another way to put it.
Asparagus and Smoked Chicken Quiche
Recipe by Roamingtaste
1 quantity bought or homemade shortcrust pastry (without the lemon and vanilla beans, you could instead replace with torn thyme and a little mustard)
230 grams/8 ounces asparagus, stemmed (slice or break at 1 inch above the base)
1/2 teaspoon wholegrain mustard
1/2 teaspoon thyme, roughly chopped
1/2 teaspoon salt and pepper
2/3 cup (equivalent 100 grams/3.5 ounces) smoked chicken, roughly chopped into bite size pieces
1/3 cup milk
1 1/4 cups grated mild cheese
Preheat the oven to 150°C/300F and greaseproof a baking dish.
Roll the pastry out and create a firm edge, flattening slightly with a fork.
Lay half the asparagus inside the pastry.
Meanwhile, in a bowl combine the eggs, mustard, thyme and seasoning. Stir through until the eggs are completely broken (you don’t want to whip to create bubbles) and the mixture is well mixed.
Add in the chicken, milk and a handful of the cheese and stir through. Pour into the pastry base and lay the remaining asparagus on top. Sprinkle the remaining cheese over the top.
Place in the oven and bake until golden brown, approximately 40 minutes.
Remove, slice and serve immediately, garnished with a little thyme.
Note: If you can’t obtain smoked chicken then shredded chicken works well for this dish too, maybe adding a little more thyme and mustard for flavoring though.