QuicTart: A Hybrid Dinner

We had a great, busy weekend and I couldn't be fussed to cook a Sunday roast. Since Dan had a meeting with the club, it was going to be another late night = another very late dinner. I didn't want anything too heavy, so I decided to make a tart. 

Butttttt, I had to make mine in a pie tin, and it was really more of a quiche. So question is, what would you call a quiche/tart?

A quictart?

A quiart?

A tartche? 

But I digress. Anyway, this hybrid whatchamacallit was delicious and we really enjoyed it tonight for dinner!! We ate the whole thing, crumbs and all!!

The inspiration recipe, if you wish to see it, is here and I found it on Pinterest. It's now on my :: (F)henomenal Food:: board, HERE

I needed to adapt mine a bit because I couldn't get all the ingredients locally in Poland, go figure.

Asparagus Quictart, Serves 2
What you'll need (Ingredients): 

250 ml shredded Gouda

A bundle of asparagus (cut into 1/2 pieces)

4 eggs

200 ml of milk

Store bought puff pastry 

1 large white onion, diced  
Salt and pepper to taste 

What to do:

Place your ready made, store bought pastry inside your pan of choice. I used a round pie tin because I didn't have a tart case. I lined the bottom and curled the edges. As you can see (below) it looks like shit crap, but hey, gotta work with what little I have here! 


Puncture the bottom of the pastry with a fork a few times, and then put aluminin foil and rice on the bottom to avoid the pastry from rising too much in the middle where the egg mixture will eventually go.
I decided to put the base into the oven and bake for 10 mins at 170C.
Then remove from the oven and set aside.

 Saute the onions in a knob of butter (or a Tb of EVOO for a healthy option) for about 3-5 mins or until transparent. Add the onions to the base of the quiche, like so:

Clean your asparagus and then gently fold them in half. They will snap where they are "ripe." Then disguard the bottom portion and cut the remaining spear into small piece, approx 1/2 inch or so. 

Boil the asparagus for 3 minutes, remove from the boiling in water, and then rinse them in cold water (or place them in a 1 min ice bath to stop them from overcooking).

Place the asparagus spears on top of the sautéed onion, like so:

In a bowl, whisk the eggs, milk, cheese and S&P. Then pour the egg mixture into the pie tin, over your onions and asparagus.  

I added a little love heart for my hubby!! :)

Then, bake at 170C in a fan forced oven for 20 mins, or until the top is golden and the middle is not wobbly.

The finished product!

I served it with my sassy winter salad 

Hope everyone had a wonderful weekend with their friends and family!!

Pin It