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.

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

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

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

It’s customary to leave the corner blocks unpainted.

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.

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 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

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.