Asparagus and Bacon Quiche
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 4 egg yolks
- 1 1/2 lbs asparagus spears
- 8 ozs plain flour
- 4 ozs butter
- 4 tbsps water ice cold
- 4 ozs bacon rindless, streaky, thinly sliced
- 3/4 pint single cream
- 4 ozs gruyere cheese grated
- salt and freshly ground white pepper
- Carbohydrate 38.92286810348 g
- Cholesterol 1515.84333333333 mg
- Fat 172.87922710184 g
- Fiber 3.37258274281262 g
- Protein 31.4484976483067 g
- Saturated Fat 99.7426660144067 g
- Serving Size 1 1 Serving (499g)
- Sodium 1183.58698728267 mg
- Sugar 35.5502853606674 g
- Trans Fat 11.4972069334333 g
- Calories 1808 calories
Pre-heat the oven to 200c/400f/gas 6. Trim the tips off the asparagus to the length of 1 1/2 inches. Blanch in salted boiling water for 5 minutes then drain and refresh. Sift the flour into a mixing bowl along with a pinch of salt, add the butter and rub in. Add enough ice cold water to bind to a firm dough, turn out onto a floured surface and roll out to fit a 10 inch fluted flan dish. Bake blind in the oven at 190c/375f/gas 5 until set but not browned about 10-15 minutes. With a knife, stretch the bacon rashers on a flat surface, wrap a small piece around each asparagus tip. In a bowl mix the egg yolks with the cream, grated cheese and seasoning. Spoon onto the flan case and arrange the bacon and asparagus rolls in the custard. Turn the oven to 180c/350f/gas 4 and bake for 30-35 minutes or until the quiche is set and golden brown. Cool for 1 hour then serve. Per Serving (excluding unknown items): 628 Calories; 46g Fat (65.9% calories from fat); 20g Protein; 34g Carbohydrate; 2g Dietary Fiber; 260mg Cholesterol; 552mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 8 Fat; 0 Other Carbohydrates.
