On lazy Friday afternoons, like the one I had today, I like to prepare elegant lunches. Normally, my lunches consist of sandwiches or leftovers from the day before.
This dish is elegant and delicious. Sometimes it's good to splurge on yourself.
Quiche isn't the easiest lunch to make, but it's worth all the work. Make it if you're looking to impress someone. You'll have lunch ready in under an hour.
Serve it with a green salad and vinaigrette.
This recipe serves three people. Maybe four if you're serving a side dish.
1/2 cup Half & Half (half milk, half cream)
3 ounces of Chorizo
6 or 7 Asparagus Stalks
1/4 cup chopped Red Onion
1 Garlic Clove
Salt & Pepper
3/4 cup Flour
1/4 cup Vegetable Shortening
1 tsp of Water
1/2 tsp Dried Oregano
1 tsp Dried Parsley
1/2 tsp Dried Basil
1/4 cup Parmesan Cheese
-Combine the shortening, flour, water, a pinch of salt and pepper and half the spices (1/4 tsp of each) until you have a dough. It will be dry and crumbly. Press it into a 9 inch round baking dish. Bake for 10 minutes at 350 degrees.
-Combine the eggs and half & half (half milk, half cream) together with a pinch of salt and pepper.
-Chop the onion and garlic very finely and add to the egg mixture.
-Add the rest of the spices, and mix well.
-Chop the chorizo into small pieces, add it to the egg mixture.
-Cut the dried ends of the asparagus.
-Take the cooked dough out of the oven and pour the egg mixture on top.
-Assemble the asparagus in the baking dish. Sprinkle the cheese on top.
-Bake for 20 minutes at 350 degrees. It may take less time. Check on it when 15 minutes have passed. If the center is firm, it' done. It can be a bit jiggly in the center, that's fine. It'll firm up while it cools down before eating it.
-Let it cool in the oven (with the door open) so it doesn't deflate too quickly.