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    Mar 02, 2020 8 minutes
    RECIPE ADAPTATIONS ERRIEDA DU TOIT
    STYLING
    HANNES KOEGELENBERG
    PHOTOS
    IAN DU TOIT

    Menu

    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

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