Bacon and Asparagus Quiche

Quiche is definitely a family favourite of mine.  I love my mother's quiches, most of the time, once I realised how simple they are to make, I've had a go at a few myself.  With Asparagus in season, I decided to make pretty much a Quiche Lorraine, but with the addition of Asparagus.

Most times when I've cooked quiche, I've tended to blind-bake the pastry first, then fill and bake again.  However, a foodie friend of mine said that he never bothered, especially as you're cooking for 45 minutes.  Having tried one of his quiches, without soggy pastry, I've decided to give this a try myself on the last couple of occasions, and I have to say, he's pretty much right.  I suppose, if you have the time, and you want to blind bake the pastry first with a quiche, it does no harm, but it not 100% necessary.

For the Short Crust Pastry

• 100g Butter, cubed and chilled
• 200g Plain Flour
• 1 Egg
• Pinch Salt

Mix the Salt with the Flour, add in the Butter, and blend until you have Petit Pois sized crumbs of butter.  Lightly beat the Egg and add to the mixture and combine to form a dough.  Add a tablespoon of water if the mixture is too dry to form a dough patty.  Wrap in cling film and leave in the fridge for at least 30 minutes to chill.

Once chilled, roll out to about 3mm thickness, then line a greased 24cm Flan Dish, and put back into the fridge to chill.  At this point, you could prick all over with a fork, line with baking parchment, fill with baking beans, and bake in a 180°C oven for 15 minutes.  Or you could leave that step out.  Phillip would leave it out.  I'm undecided.

For the Filling

• 200g Free-Range Bacon Lardons
• 1 Large Onion, finely chopped
• 450g Asparagus, chopped to 5cm pieces
• 150ml Creme Fraiche
• 50ml Milk
• 5 Large, Free-Range Eggs
• 200g Gruyere Cheese
• Freshly Ground Black Pepper
• Freshly Grated Nutmeg

Once you pastry is ready to use, drop the Asparagus into a pan of boiling water for couple of minutes minutes, then cool down immediately in cold water.  Keep the tips separate, so that you can arrange them nicely at the top towards the end of the assembly process.

Gently fry the Bacon Lardons in a dry pan.  If it releases some additional water, wait until this has evaporated and then add the onion, continue to fry in the fat released from the Bacon until softened and translucent.

In a small mixing bowl, whisk the Eggs with the Creme Fraiche and Milk.  Add a good helping of Freshly Ground Black Pepper.  Pour in the Bacon Lardons and Onion.

Put half of the grated cheese in the bottom of the prepared pastry in the flan dish.  Add the non-tips over the cheese.  Pour in the Egg, Creme Fraiche, Milk, Bacon and Onion mixture.  Arrange the tips over the top, so that they're still mostly submerged.  Put the remainder of the grated cheese over the top, along with the grated Nutmeg.

Bake in a pre-heated 180°C oven for around 45 mins.

Chorizo and Queso Stuffed Chicken Breast Wrapped in Palma Ham

I wanted to do something slightly less time-consuming tonight, and as I'd managed to find some really thinly sliced Parma Ham in my local shop, I decided to wrap it around some chicken breasts. Ideally, I wanted some fresh Mozzeralla for the stuffing, but as I was using Chorizo pieces, I figured that some of the mild Queso de Mezca might work alright as a flavour combination. Some Jamon Serano would've been better as a wrapping to keep the Spanish theme, but Palma Ham I figured was a cood second place ingredient.

The Chorizo has a lot of lot of flavour, so I didn't put any thing else other than that and the cheese in the centre.

Some similar recipes start it off in the pan, then transfer to the oven, but personally, I found that I've got a better chance of them staying together properly by doing all the cooking in the oven.

Recipe for Stuffed Chicken wrapped in Palma Ham (serves 3)

• 3 Chicken Breasts
• A few slices of Chorizo (cubed small, 2-3 mm)
• A few slices of Queso de Mezca (cubed small, 2-3 mm)
• 6-9 thin slices of Palma Ham (or Jamon Serano)
• 1 teaspoon Dried Sage
• Olive Oil
• Freshly Ground Sea Salt and Black Pepper

Preheat the Oven to 200 degrees Celsius. Cut pockets into the Chicken Breasts and put in the cubes Chorizo and Cheese, then wrap in two or three slices of Palma Ham.

Put a little Olive Oil into the bottom of the baking tray, then place each wrapped breast on, drizzle with a little Olive Oil and sprinkle some Sage, Salt and Pepper over the top.

Bake in the middle of the oven for about 25 minutes.

I served with Mash Potato and Runner Beans as I was keeping a 6 year old happy, and I knew that Mash would be his preferred choice, but I'd probably serve with either Salad or Boiled New Potatoes given the choice.

The result was pretty good, much better than the last time I tried doing something similar. The Queso worked quite well, but I still think that a softer cheese, such as Mozzarella or Ricotta would work better.

Macaroni Cheese with Bacon and Leek

This didn't come out as well as I'd hoped. I don't have a cheese grater, and didn't have any pre-grated cheese, so the top didn't really come out as neat and golden brown as I'd have liked. Plus I didn't get the bacon as well done as I'd have liked, and overdid the leek. Still, my sister apparently hated it when my mum put bacon in Macaroni cheese when we were kids, and when she had the left-overs of this a couple of days later, said it was actually much nicer than she remembered.

Very easy to make though. Just pre-cook the bacon and the pasta. The leek doesn't really need cooking beforehand, just mix it with the bacon and pasta once they're done. Then make a couple of pints of cheese sauce and poor over the lot in the casserole. Then sprinkle with more grated cheddar, parmesan and black pepper and cook for about 40 minutes, grilling for the last bit if not crisping a little on the top.