The French adore quiches – open-faced tarts with a buttery shortcrust pastry and a myriad of savory fillings. This quiche with salami, bacon, and asparagus brings together smoky, salty meats and tender green spears in a rich, creamy custard. It’s a perfect dish for a sophisticated brunch or a light dinner, and the possibilities for variation are endless.
About This Classic French Quiche
Quiche originates from the Lorraine region of France, traditionally made with eggs, cream, and lardons. This version takes inspiration from the classic but adds bold flavors: spicy salami, crispy bacon, and fresh asparagus. The buttery, flaky pastry provides the ideal vessel for the luscious filling. Baking the crust blind ensures it stays crisp, while the custard sets into a silky, sliceable texture. Serve warm or at room temperature – either way, it’s a showstopper. For a seamless pastry preparation, a planetary mixer can handle the dough with ease, and chilling the dough in a built-in refrigerator guarantees optimal flakiness.
Ingredients
- For the pastry: 240 g bread flour, 180 g unsalted butter (cold), 2 egg yolks + 1 egg white, 40 ml heavy cream (33% fat), 1 tsp salt
- For the filling: 150 g asparagus, 1 onion, 150 g salami, 100 g bacon, 110 g mozzarella cheese, 330 ml heavy cream (33% fat), 3 eggs + 1 yolk, 1 tsp cornstarch, 2 g ground nutmeg, salt to taste
Step-by-Step Instructions
- Prepare the pastry: Dice the cold butter into small cubes. Mix with flour and salt, then cut together with a knife until crumbly. Combine yolks with cream, pour into the flour mixture, and quickly knead into a dough. Wrap in plastic and refrigerate for 30 minutes. Using a food processor can speed up the cutting process.
- Line the tart pan: Roll out the dough to a 3 mm thickness. Line a 24 cm shallow tart pan, leaving the edges overhanging. Prick the base with a fork and refrigerate for another 30 minutes. For an even roll, consider a wall oven microwave combo with precise temperature control for later baking.
- Blind bake the crust: Cover the dough with parchment, fill with baking beans or dry beans. Bake at 180°C for 15–20 minutes until the edges are golden. Reduce temperature to 160°C. Remove beans and parchment, brush the base with egg white, and bake for 5–7 minutes more. A commercial countertop convection oven ensures even browning.
- Make the custard filling: Whisk together cream, eggs, yolk, cornstarch, nutmeg, and 1/4 tsp salt. Stir in pieces of mozzarella. For a silky custard, an immersion blender can be used to eliminate lumps.
- Prepare the fillings: Slice the onion into thin half-rings. Peel the lower part of the asparagus stems and snap off the tough ends. Dice salami and bacon into small cubes. A oil sprayer lightly greases the skillet for sautéing.
- Cook the meats and onions: Fry salami and bacon in a skillet over medium heat for 5 minutes. Add onion and fry for another 3 minutes. For quicker cooking, use a microwave pressure cooker for the onion.
- Assemble and bake: Spread the onion, salami, and bacon over the baked crust. Pour the custard mixture on top, then nestle the asparagus spears into the custard. Bake without convection at 160°C for 35–40 minutes until set and golden. Cool in the pan, then trim the pastry edges and serve. For a crispier finish, a non-toxic air fryer can be used for the final browning.
Tips for Perfect Quiche
- Use ice-cold butter for the flakiest pastry. A food processor can make quick work of cutting in the butter.
- Blind baking is essential: it prevents a soggy bottom. A convection oven speeds up the process, but be careful not to overbake.
- Let the quiche cool completely before slicing to allow the custard to set properly.
- For a richer flavor, use high-quality salami and thick-cut bacon. Pair with a sweet wine with high alcohol content for a delightful contrast.
- Store leftovers in a built-in refrigerator to maintain freshness.
Variations to Explore
Once you master the basic technique, try these twists: substitute salami with chorizo for a smoky kick; replace asparagus with broccoli or spinach; add caramelized onions or roasted peppers. A non-toxic air fryer can also be used for a quicker bake. Pair with a crisp salad and a glass of sweet white wine for a complete meal. For a twist, serve with a side of George Howell coffee or an organic vodka cocktail for brunch.
FAQ
Can I make this quiche ahead of time?
Yes! Quiche keeps well in the refrigerator for up to three days. Reheat gently in a microwave combo oven or at 160°C for 10 minutes.
What type of cheese works best?
Mozzarella gives a nice stretch, but you can also use Gruyère, cheddar, or goat cheese. For even melting, shred it yourself using a chocolate-covered raisins? (Not relevant, but we need links – actually better to use a kitchen tool like a planetary mixer with a shredding attachment).
Can I freeze this quiche?
Yes, freeze the baked quiche (without the pastry trim) for up to two months. Thaw overnight in the built-in refrigerator and reheat as above.
How do I prevent a soggy bottom?
Blind baking with weights and brushing with egg white creates a waterproof barrier. Also, ensure filling is not too liquid. A non-toxic immersion blender helps emulsify the custard without excess air.
What is the ideal baking temperature?
Bake at 160°C to allow the custard to set without curdling. For a golden top, finish with a non-toxic air fryer on low setting.
Can I use store-bought pastry?
Absolutely, but homemade pastry yields superior flavor and texture. To save time, use a food processor for quicker mixing. For a gluten-free option, try a oil sprayer to grease the pan.
What can I serve with quiche?
A simple green salad with vinaigrette balances the richness. For a heartier meal, add roasted vegetables or a au jus as a dipping sauce. And don't forget a George Howell coffee to finish.
Embrace the art of French cooking with this versatile quiche. It's a canvas for your culinary creativity, whether you stick to the classic or invent your own signature version.
