The Quiche pastry debate...Part 1

There's nothing quite like a good quiche in the realm of comfort food is there? It's excellent and generally easy for dinner, lunch or for a group. You can make it for dinner and have it for leftovers - if it makes it that long, and the reverse is true, I often use up bits and pieces in the fridge to make up an eclectic type of quiche. There are definitely some ingredients I prefer over others, but generally I don't think you need to over think a quiche filling. What IS key to me is the right base.

There is a base I have or at least I remember growing up on. I think I've phoned my mom dozens of times to get the recipe because I keep writing it on a scrap of paper and throwing it away. I have an online food blog and a hard copy recipe journal, you'd think I'd store it somewhere. Anyway, on the last phone call she gave me 3 different recipes and I have stored these this time. But I couldn't remember which one it was I wanted. I think it is this one I'm going to tell you about today, and this is the one I made on the Roasted Figs evening.

Here's the recipe:
1 cup flour
115g butter
2 tsp sugar (omit for savoury dish)

You can melt the butter in the dish you're going to use, and add the flour to create the crumbly pastry. Add a pinch of salt. I actually like to add a little paprika to the mix too. Just for something different.
I tend to make the pastry in a separate bowl, but it's not necessary at all. The filling for this quiche was a classic favourite for me. Asparagus, bacon and onion.The bacon was cooked to crispy and the onions almost caramelised. I used 5 eggs in the filling, but I have used 6 eggs in the past - with milk - for a deep, dense quiche. I don't mind using that many eggs because for 2 of us a quiche often does 2 dinners and a lunch.

How did it rate?

Ease - 10/10
Flavour - 7/10
Overall - 8/10

I'd definitely use this again.

Part 2 coming soon!

xoxo