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Asparagus and brie quiche (Quiche de esparragos y queso Brie)









 Some times  people tell me     I make  many sweet recipes  but  I love many savory  things, I love quiches, pizzas, chicken, stews and soups! 
I love salads too!
Only sometimes happens I can't  take pictures  to all I make (especially the last time) because  you need time to take good pictures.
You know this year has been especially difficult for me.
Still sometimes is difficult use my right arm but I feel better.

Well, I made this quiche with Brie cheese a long time ago and I found the photos. 
And the crust is so good  with toasted sesame seeds.
Quiches can be eaten year-round and can be made vegetarian or with some protein (such as chicken or fish)

And some pictures of here!

Source: Half baked harvest recipes















Ingredients

1 1/2 cup all purpose flour
1/2 teaspoon salt
8 tablespoon cold grated butter
3 tablespoons sesame  seeds

Filling

6 large eggs 
1 cup whole milk
1/2 cup plain  green yogurt
2 tablespoons fresh thyme leaves
2 tablespoons  chopped fresh basil
1 pinch crushed red pepper flakes
salt and black pepper
1 bunch asparagus ends trimmed
4 ounces brie cut into 6-8 wedges
1 tablespoon honey

Method



Grease a 9 inch tart (22 cm) tart pan or pie plate with butter, place the pan onto a baking sheet.

To make the crust, in a mixing bowl, combine the flour, sesame 
seeds and salt. Add the butter and toss with the flour.
Add the 1/3 cup ice cold water and mix until just combined, adding more water as needed until the dough forms a ball. 
Roll the dough into a large circle about 1/4 inch thick. Fit the pie crust into the prepared plate. Cover and transfer to the freezer to chill for 20 minutes or 1 hour in the fridge.

Preheat the oven to 180 °c (365 ° F ) 
Remove the crust from the freezer. Line the crust with parchment paper and fill with beans or rice. Transfer to the pven and bake until crust is set, 15 minutes. Remove from oven and reduce the temp to 162 °C (325 °F)

Meanwhile in a medium bowl, whisk together the eggs, milk yogurt, thyme,  basil, crushed red pepper and a pinch of salt and pepper.

Cut 2/3 the asparagus into 1 inch pieces. Arrangue in the bottom of the sesame crust, reserve the remaining asparagus for the top of the quiche.
 Add the brie and drizzle with honey. Pour the filling into the pie crust, wiggling the pan around to help evenly distribute the ingredients.
 Arrange the remaining asparagus stems on top.

Transfer to the oven and bake 50 minutes or until the eggs are set in the center. Let cool 10 minutes before serving. Serve topped with some herbs.



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Bunganvilla Royal Purple









Quiche de esparragos y queso brie









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