Quiche with TomaTruffle
This is a spring inspired quiche with fresh asparagus, shallots and TomaTruffle cheese - Yes!
shallots, peeled and thinly sliced
frozen peas, thawed
fresh asparagus, ends removed
Point Reyes - TomaTruffle shredded
Herbies Thyme Leaves (rubbed)
Preheat oven to 375F.
Grease an 8-inch pie dish and set aside.
Trim the fresh asparagus, remove ends and cut into 1-inch segments.
Heat a skillet over medium heat.
Add pancetta and cook until it just begins to crisp.
Remove with a slotted spoon to a paper towel-lined sheet pan to drain, leaving any remaining fat in the skillet.
Add shallots and a pinch of salt and sauté until tender, about 5 minutes, stirring frequently.
Add asparagus, cooking another few minutes, until bright green and al dente.
Remove from heat and stir in peas and pancetta.
In a medium mixing bowl, whisk together eggs and milk.
On a lightly floured surface, roll out puff pastry disk a little larger than your pie plate.
Carefully press into pie plate, folding excess crust under itself and crimp, decoratively, as desired.
Pour vegetable mixture into crust.
Add half of shredded TomaTruffle.
Pour egg mixture over and top with remaining cheese.
Finish with fresh thyme.
Bake until puff pastry is brown and center of quiche is set, about 45-60 minutes.
Allow to cool about 10 minutes before cutting and serving.
Adore is a Provence-style rosé ~ a blend, commencing with Grenache and then with at least 10% of the wine composed of a second grape variety.
Desire is a Bordeaux-style rosé from our Stagecoach vineyard ~ a blend, commencing with Cabernet Sauvignon and then with at least 10% of the wine composed of a second grape variety.
Desire - a strong feeling of wanting something special - in this case
Frivolous, is a Marsannay-style rosé ~ pure Pinot Noir.
Tickled Pink is a Bordeaux-style rosé
Thyme is used to flavor meats, soups and stews.