Prosciutto, Asparagus and Fontina Quiche with Oven-Roasted Honeyed Tomatoes featuring The Food Girl In Town
Tuesday, July 15, 2014 at 1:35PM A few weeks ago, my friend Gabby, aka The Food Girl In Town (whom I met through Halifax Food Bloggers) and I decided to make a food video together. We've both visited France and Italy (in fact, Gabby was in Paris, Normandy, Bologna and Rome just over a month ago), and are both head-over-heels in love with French and Italian food culture, so we thought making a French-Italian-inspired Quiche would be a delicious way to spend the day. I have always wanted to make a quiche but have never made one from scratch. My heavens it was tasty. Salty, creamy, buttery, cheesy - who wouldn't want to eat that? It took us six hours to shoot the footage for our 3-minute video, but don't worry, you can make yours in probably about an hour.
Below are some still photos I took throughout the day and at the very bottom of the post is the recipe for the quiche.
Prosciutto, Asparagus, Fontina Quiche with Oven-Roasted Honeyed Tomatoes
Oven-Roasted Honeyed Tomatoes
1 Roma tomato
2 Tbsp honey
1Tbsp olive oil
kosher salt
Crust
1 C flour
2 Tbsp grated Fontina
1/4 tsp kosher salt
1/2 C butter, cut into small pieces then frozen
2-3 Tbsp ice water
Filling
1 C blanched asparagus, chopped
1 C chopped prosciutto
2 C grated cheese
3 eggs
1 C milk
1/2 C heavy cream
1 tsp salt
Oven-roasted honeyed tomato slices
- preheat oven 225º - slice tomato thinly into 6-8 round slices – arrange on parchment lined baking sheet – drizzle with honey and olive oil - sprinkle each slice with kosher salt– bake 1-1.5 hours until dark red and shriveled
- combine flour, Fontina and salt in food processor – pulse to mix - add frozen butter pieces and pulse until crumbly - with the machine running, add ice water, 1 Tbsp at a time until the dough starts to form into a ball - dump dough onto floured surface, gather loosely into a ball, wrap with plastic wrap, chill in fridge 30 minutes
- preheat oven 350º - roll dough on well-floured surface, large enough to cover the bottom plus inside walls of 9-inch tart pan – pick up dough with hands, drape over pan, press dough into bottom, in along the edges and up the sides of the tin –roll pin over the edges of the tin to cut off the excess dough – prick bottom of dough all over with a fork and bake dough 35-40 minutes until golden – remove from oven and cool on rack
- bring 2-3 cups water to a boil (we used the kettle) – chop asparagus into 1-inch pieces – in a heat-proof dish, cover asparagus pieces with boiling water and let sit two minutes – rinse asparagus under cold water until cool - drain
- sprinkle half of cheese over bottom of baked crust - top with prosciutto and asparagus - sprinkle remaining cheese on top - whisk eggs, milk, cream, and salt until frothy - pour egg mixture into pie crust – top with oven-roasted honeyed tomato slices
- bake quiche at 350º 30-40 minutes until edges are set but still jiggly in center – cool 20 minutes minimum
Our crust recipe was inspired by THIS recipe by Ina Garten (we subtracted the sugar and added cheese in it's place) and our filling was inspired by THIS link from The Kitchn.
If you have a moment, please visit Gabby's awesome blog www.thefoodgirlintown.com!
