Treat yourself to this sophisticated asparagus quiche.
A delightful indulgence at brunch, tea-time or as a light lunch, it boasts a rich and savoury filling enhanced by smoothly blended goat’s cheese. The crust, made with added cheddar cheese, offers a delightfully toasty soft crunch.
This flavourful quiche is perfectly paired with Spier’s 21 Gables Sauvignon Blanc. Bright, fresh, and invigorating, the wine captures a sea-breeze character and lively gooseberry and kiwi fruit notes.
Subtle herbal notes of blackcurrant leaf harmonise beautifully with the quiche, while refreshing hints of lemongrass and a saline finish balance the rich flavours of the dish.
The asparagus quiche serves six as a light meal.
For the pastry:
* 1 cup (140 g) cake flour
* 100 g cold butter, cubed
* 1,5 cups grated cheddar cheese (about 375 g)
* 1/2 t salt
For the filling:
* 4 XL eggs
* 250 ml sour cream
* 5 ml (1 t) Dijon mustard
* 100 g goats cheese, roughly crumbled
* a handful of fresh herbs, roughly chopped (like dill/tarragon/chives)
* salt and pepper to taste
* 150 g green asparagus
Prepare the pastry:
Add the flour, butter, cheddar and salt to the bowl of a food processor. Process for about 1 minute until it starts clumping together in balls. Remove from the processor and press evenly into a medium-large quiche tin with a removable base, trimming the edges if necessary. Set aside.
Prepare the filling:
Preheat the oven to 180 °C.
To the bowl of a food processor (you can use the used bowl after making the pastry, as is), add the eggs, sour cream, mustard, goat’s cheese and herbs, then season lightly with salt and pepper. Blend until smooth, then pour into the prepared pastry tin (it should reach about ? up the sides).
Trim the asparagus to fit the quiche tin, then use the trimmed edges to scatter all over the filling (it will sink to the bottom and provide a base for the top layer to lean on).
Arrange your asparagus on top, then carefully transfer it to the oven. Bake at 180 °C for about 40 – 45 minutes until golden brown and fully cooked. Serve warm or at room temperature.
21 Gables goes perfectly with this dish. The wine is named in honour of Spier farm’s 21 architecturally significant gables, these single varieties express the conditions of each vintage and specific nuances of terroir. The cornerstone of Spier’s selection features a barrel-fermented and matured Chenin Blanc and Pinotage: two pivotal varieties in South Africa’s rich wine history.
Wine from Spier as well as 20 other South African cellers can be tasted on Saturday, 8 June, at the De Oude Kraal WildsKOSfees.
Tickets are available from Delta Bottle Storie in Westdene, Crazy Daisy in Fleurdal Mall, Daisy & Co by Preller Square or online at De Oude Kraal WildsKOSfees
BloemNuus is die amptelike gedrukte-mediaborg vir vanjaar se De Oude Kraal WildsKOSfees.
