There was a window of sunshine in warmth in the UK that lasted for about 3 days, so of course spinach, asparagus and sausage quiche was made. The utter ridiculousness of this is that it actually snowed last night in many parts of the country. We literally went from 21C in the sun to 0C, in less than 8 hours. I kind of feel like this quiche in now redundant. Although to be honest, when is a quiche ever redundant. Eaten cold as part of a salad or picnic or warmed through and eaten for supper, there’s always a place for quiche.
This spinach, asparagus and sausage quiche was made up of the stuff that needed eating in the fridge which is, in my opinion, sometimes the best way to discover quiche fillings. It can be hit and miss but as long as you go for your favourite items and you always use an egg and creamy savoury custard then you can’t go wrong. I’m so happy I discovered using Greek Yoghurt in a quiche as we always have some in the fridge and it feels a little bit healthier. I think I’ll always do this in future.
What I love about a quiche is how eat they are to make, essentially you’re sautéing veg and pouring in a custard. You don’t even need to make the pastry. A quiche actually makes a great food gift too. I spoke to mum yesterday – they’re coming up to stay in a few weeks once restrictions lift and the first things she said was ‘ I’ve made a quiche to bring with.’ Which is so lovely. Quiche’s freeze really well, so it’s never a chore and there’s always one handy.
I normally use a fluted metal quiche tin (the below recipe is easily enough for two 18cm fluted tins with a loose bottom) but today I’m using my ceramic pie dish which is deeper and slightly wider, about 20cm, so I’ve loaded it with everything below. I’m also NOT blind baking. I’m baking the quiche on a metal tray which works well to transfer the heat under the quiche but also saves time and hassle with the step of blind baking
for the cheesy rye flour pastry
- 150g plain flour
- 100g rye flour
- 100g butter
- 50g finely grated Emmental cheese (or any strong cheese)
- 1 teaspoon finely chopped fresh herbs – I used thyme and rosemary
- water to mix
for the filling
- 3 veggie sausages – cut into slices
- 200g spinach – I used fresh but frozen would work too
- one shallot – roughly chopped
- 9 asparagus spears – roughly chopped
- a garlic glove – grated
- butter and olive oil
- fresh rosemary and thyme– finely chopped
- salt and pepper
- 4 eggs – beaten
- 220ml Greek Yoghurt
- a little milk to loosen the mix
make the pastry by rubbing the butter into the flour in a large bowl until you have something resembling breadcrumbs, stir in the grated cheese and fresh herbs then add a tablespoon or two of cold water and bring together into a dough with your hands, you may need to add a little more water to create the dough but you will feel how ‘short’ the pastry is. Wrap in cling film and pop in the fridge for at least 30 minutes
in a large pan gently melt a generous amount of butter with a little olive oil and add the sausages and gently sauté until golden brown, remove and set aside. To the same pan, add the onions and asparagus and saute them till they begin to soften, then add the garlic and let them all soften gently for a few minutes.
Pop the lid on and let them sweat for another 5 mins until the asparagus is soft. Stir in the spinach and sausages. Pop the lid on the pan and turn off the heat and set aside whilst you roll out your pastry. (The fresh spinach should wilt in this time. Season well with pepper and salt.
Now your pastry should be ready, roll it out and line your greased quiche pan. Place it onto a metal baking sheet.
In a bowl, beat the eggs into the yoghurt. Add a dash of milk if needed to slightly slacken the mix. Pour the sauteed vegetable mix into the pastry case followed by the yoghurty egg mix and bake on 160C for about 25-35 minutes until golden and risen, set aside on a wire rack to cool.
Eat and of course, enjoy!