In this week’s post, local Nelson chef and guest Blogger, Grant Dicker offers recipe inspiration to help you use all the fabulous spring produce that’s arriving in store. Take it away, Grant…
The days are warmer, and very soon we’ll be able to make use of the delicious spring produce at Fresh Choice Nelson. We’ll start seeing new season’s avocados, then courgettes and soon there will be so much wonderful new spring produce, you won’t know what to cook first! Most importantly, we soon see asparagus. It’s a bit pricey when it first arrives on the scene. But, a great way to make the most of a whole bunch is to serve the tips in a salad and chop the tougher stems and put them into a quiche. You can add whatever you want, but here’s a recipe for an asparagus and smoked chicken quiche, a winning combination!
Asparagus, Smoked Chicken & Brie Quiche
Ingredients:
- 25g butter
- 2 large onions halved and thinly sliced
- 1 tbsp fresh thyme leaves, picked
- 350g shop-bought shortcrust pastry, rolled 3 mm thick (the pre-rolled sheets are great)
- plain flour, for dusting
- 200g smoked chicken, thinly sliced
- 150g chopped asparagus stalks
- 300g cream
- 100 ml milk
- 4 large eggs
- 2-3 pinches of nutmeg
- 100g brie, sliced
- Salt & pepper
Method:
Melt the butter in a large non-stick frying pan, add the onions, sautee for 10-15 minutes, occasionally stirring until soft and golden brown. Season, stir in the thyme leaves, then leave to cool.
Preheat the oven to 180 deg C.
Roll out the pastry on a lightly floured surface until large enough to line a 25cm tart tin, leaving a little overhanging the sides will prevent shrinking. Gently press the pastry into the sides of the tin. Chill for 15 minutes. Line with baking paper and fill with blind baking beans.
Bake for 15 minutes. Carefully remove the parchment and beans, then return to the oven for 10-15 minutes more until the pastry looks cooked, but is not too brown.
Beat the egg with the milk and cream, then add the nutmeg and a pinch of salt and pepper. Spread the onions evenly over the base of the pastry case, add the asparagus and then alternate the smoked chicken and brie, fanned in a circle. Pour over the egg and bake in a slightly cooler oven at 150 deg C until it is set firm and lightly golden brown. Trim the pastry overhang and let set for 5 minutes before removing from the tin.
Cut and serve hot or cold with a fresh salad. For spring produce, remember to head to Fresh Choice Nelson.
Vegan Wines @ Fresh Choice Nelson