Asparagus, Ham and Cherry Tomato Quiche; the updates

We are not quite back to normal yet….

But, then again, with these two in our lives, we may never be normal.

Puppies sitting

I’m not sure how I managed to get them both sitting.  They normally look like this:

Puppies fighting

Mon mari is recovering from a bug kindly donated to the family, but, never fear, work is proceeding.

Back_painted

Our son decided he’d really like to paint our house! (right…)

It’s customary to leave the corner blocks unpainted.

Barn_base_paint
The cellar walls need more repair work to be done and cured before they can be painted…. Mon mari didn’t get completely out of the project.  It’s not easily discerned from photos, but the house and cellar walls are quite different.

Side_paint

The end of the barn was repaired earlier.  The paint will be a big improvement.

It’s been a rather strange month for cooking for me.  In Italy I (we) cooked for 13; when we returned chez nous, we were six, then five and now three.  Everything I made was something I’ve made and posted about: Cassoulet, Foie Gras, Moroccan Lamb….

I made this the night before the madness started.  We needed something simple.

Asparagus and Tomato Quiche Asparagus and Cherry Tomato Quiche

The Crust:
2/3 cup brown rice
1 1/3 cup chicken stock Or 2 cups cooked rice
1/4 cup (1 oz, 30 gr) shredded cheese
1 egg
The Filling:
4oz (120gr) ham, chopped
8oz (250gr) asparagus, trimmed
4oz (120gr) fresh mozzarella, torn into chunks
2 tbs snipped fresh basil
4oz (125gr) cherry tomatoes, cut in half
3 eggs
1 cup milk

Quiche with Asparagus and Cherry Tomatoes

The crust: Cook brown rice in stock according to package directions. Can be done ahead or the day before. If rice is just cooked, spread it on a plate to cool for 5 minutes before adding to egg.
Oil a 9″ (22 cm) pie or quiche plate.
Lightly whisk 1 egg. Add 1/4 cup cheese and cooked rice. Mix well. Pat into the quiche plate, working it up the sides as best you can. Bake in 400F (200C) oven for 10 minutes. Remove and set aside.
The filling: Trim asparagus, snapping off tough ends. Cut into 2″ (5cm) lengths. Heat water in a saucepan over high heat. When boiling, add asparagus and blanch for 3 minutes. Drain and refresh under cold water. Dry on paper towels.
Snip herbs.
In medium bowl whisk 3 eggs well. Add milk and whisk to combine.
To assemble: Lay mozzarella evenly over the bottom of the baked crust. Add the basil, ham and asparagus.  Lay the tomatoes cut side down on the asparagus. Pour the egg mixture over all and bake for 40 minutes. (Check after 30) Let stand 5 minutes before serving.

Note: I put the quiche/pie plate on a pizza pan before pouring the egg/milk over. Makes it easier to get into the oven and catches any drips and spills – saving oven clean-up.

Now I have to go see what the puppies are into.  I’m not sure which is scarier: silence or loud noises.

10 thoughts on “Asparagus, Ham and Cherry Tomato Quiche; the updates”

  1. OMG! So cute! And, as you said, butts & bellies. 🙂 I just cannot imagine what they will be like when they’re 120 pounds each.
    I have just GOT to try your brown rice crust. I am totally worthless with pastry so this sounds like something even I could handle. And now that the swiss chard is coming along, sounds like a prefect match for chard quiche on a brown rice crust.
    Glad you’re back. We all missed you.
    Chuck

  2. Oh my gosh! They’re adorable and a handful for sure! Your house will never be the same again and they will definitely provide many laughs. Lucky you with new puppies! Your dish looks great. It’s unlike any quiche I’ve ever seen and is definitely on my to do list! Good luck with the painting, etc!

  3. Ooooo another excellent idea for what to do with asparagus!! (I’m so thrilled. Asparagus season has arrived at last here.)
    Those dogs are too cute! And the house is looking beautiful.

  4. I love how you put this all together. Incredible. In my wanderings around the web it takes me a while to get back to people, but I actually wonder what’s going on with your renovations. Can’t imagine, but would love to experience.

  5. Meredith, thanks – big improvement!
    brassfrog, I finally got my garden planted so my chard is still a long way off. I can almost see them grow! Thanks – good to be back!
    Pam, they’re a handful! I don’t do pastry so this always works for me!
    Belinda, the 2 years it will take for them to grow up seems a long way off at the moment!
    manningroad, more butts and bellies coming up!
    Elizabeth, glad you finally got some asparagus! Ours is about done.
    Zoomie, that I am!
    Christine, thanks – on both counts (although I have nothing to do with either ;-))
    kellypea, glad you stop by from time to time…. I fully understand how the wandering goes…

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