This crust comes from my favourite recipe blog Simply Recipes. You can find it here.
I made a double batch in the morning and used the first half to make quiche. Bacon, asparagus, and gruyere quiche that is.
Sorry, this is another one of those half-assed recipes, that I totally did not measure at all, but it couldn't be easier! I promise!
Prepare your crust, roll it out, and line your pie tin.
Line your crust with tinfoil, then find a way to weigh it down. You can fill it with dry beans, rice, or proper pie weights if you're fancier than me. I was out of all of the above, so I used a conveniently sized plate.
Bake at 375F until the edges and bottom are lightly tanned.
Fry up some bacon, 5-6 pieces, or more, if you really like the bacon.
Chop up your asparagus, and fry it in the delicious, bad for you, bacon fat.
Chop your bacon, and toss it and the asparagus into your partially baked shell, grate some gruyere over the top.
In a large bowl, whisk together five eggs, one cup of milk, and one cup of half and half (10%). If you're feeling naughty, replace the half and half with whipping cream. Whisk it good! It should be nice and frothy.
Pour it in, reduce your oven to 325F, and bake until poofy and soft set (jiggles like jello), 30-40 minutes.
My second recipe I made that night. Blueberry-Plum Galette. I'll be slightly more scientific for this one.
1 cup diced plums, skins on
1 cup blueberries
1/4 cup brown sugar
1 tsp vanilla
1/2 tsp cardamom
1/4 tsp nutmeg
optional: splash of triple-sec
1 1/2 tsp cornstarch
1 1/2 tsp cornstarch
2 tsp water
Mix everything, except cornstarch and water, in a small sauce pan. Bring to a boil, stirring occasionally.
Mix the cornstarch and water together in a small bowl, add to the boiling filling, and continue to boil, stirring constantly, for one minute.
Place your filling in the fridge or freezer to cool, while you roll your dough.
Divide the second half of your pastry into two pieces. Roll each into a rough circle 7-8 inches in diameter.
It really does not need to be pretty.
Place your two circles on a parchment lined baking sheet. Divide your cooled filling between the two, keeping it in the middle. Fold over the edges, a bit at a time, overlapping.
Dust the tops with a chunky sugar (turbinado's awesome) and bake at 375F for 25-30 minutes, or until golden brown.
Yummm! These are too good.