This month we have a quiche to welcome spring with it’s lemon and asparagus freshness. The tart has a few steps, as they usually do, but nothing too difficult.
Our crust is an all purpose tart dough, easy to put together but does require a minimum of an hour chill in the fridge that needs to be considered when planning this meal.
The filling has a few surprises. The bottom layer consists of sautéed shallots, slivers of lemon..rind and all, and blanched asparagus. And then the custard is made up of two eggs, heavy cream, sour cream, and fresh herbs…I used chives and tarragon as suggested. Once that is all put into the crust, the tops of the asparagus are halved and placed on top. I did not add the optional Parmesan cheese, and in hindsight maybe I should have to add some color and a little more flavor.
We thought this was good. I was surprised though, that the shallots did not come through stronger and I couldn’t quite make up my mind about the slivers of lemon. They were interesting…and surprising…but maybe a little bit weird too. My husband did not notice the lemon bits and said he thought the quiche was a “healthy” version since he thought the crust and filling seemed lighter haha. 😂😂🤷♀️.
I think this was good, and we enjoyed it, but probably not a favorite. I think I can still call it a keeper though!