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STARTER
Asparagus quiche
PALATE CLEANSER
Geranium leaf sorbet
MAIN COURSE
Leg of lamb in pastry
Parmesan roast potatoes
Pumpkin fritters with muscadel sauce
Minty cucumber salad
DESSERT
Blitztorte (Strawberries in the clouds)
Asparagus quiche
No collection of retro dishes is complete without this chic tart featured in Cooking with the Housewives’ League (1989) and Winterberg Winners & More. Nowadays, quiche is used as a general term for all kinds of savoury tarts. Here, the classic quiche Lorraine gets a little taste of my mom’s asparagus tart. The fuss-free whole-wheat cheese crust doesn’t need to be baked blind.
Makes 1 quiche (22 cm)
Preparation time 10 minutes
Cooking and baking time 1 hour, plus 20 minutes’ cooling time
YOU NEED
FOR THE CRUST
• 60 g whole-wheat flour
• 60 g cake wheat flour
• 100 g finely grated Cheddar cheese
• 100 g coarsely grated butter
FOR THE FILLING
• 400 g fresh young green asparagus shoots, ends snapped off (see “Variation”)• 1 tablespoon (15 ml) butter• 3–4 leeks, halved, washed and sliced• 2–3 rashers streaky bacon, finely chopped• 4 eggs• 2 cups (500 ml) cream or milk• 1• 1 cup (250 ml) grated Cheddar cheese• 1 teaspoon (5 ml) salt• black pepper, freshly ground, to taste
