Spier 21 Gables Sauvignon Blanc with Flavourful Asparagus Quiche

Treat yourself to this sophisticated asparagus quiche.

A delightful indulgence at brunch, tea-time or as a light lunch, it boasts a rich and savoury filling enhanced by smoothly blended goat’s cheese. The crust, made with added cheddar cheese, offers a delightfully toasty soft crunch.

This flavourful quiche is perfectly paired with the 21 Gables Sauvignon Blanc. Bright, fresh, and invigorating, the wine captures a sea-breeze character and lively gooseberry and kiwi fruit notes.

  • Subtle herbal notes of blackcurrant leaf harmonise beautifully with the quiche, while refreshing hints of lemongrass and a saline finish balance the rich flavours of the dish.

Flavourful Asparagus Quiche Recipe

(Serves 6 as a light meal)

For the pastry:

  • 1 cup (140 g) cake flour
  • 100 g cold butter, cubed
  • 1,5 cups grated cheddar cheese (about 125 g)
  • ½ t salt

For the filling:

  • 4 XL eggs
  • 250 ml sour cream
  • 5 ml (1 t) Dijon mustard
  • 100 g goats cheese, roughly crumbled
  • a handful of fresh herbs, roughly chopped (like dill/tarragon/chives)
  • salt & pepper to taste
  • 150 g green asparagus

Prepare the pastry:

  1. Add the flour, butter, cheddar and salt to the bowl of a food processor.
  2. Process for about 1 minute until it starts clumping together in balls.
  3. Remove from the processor and press evenly into a medium-large quiche tin with a removable base, trimming the edges if necessary.
  4. Set aside.

Prepare the filling:

  1. Preheat the oven to 180 C.
  2. To the bowl of a food processor (you can use the used bowl after making the pastry, as is), add the eggs, sour cream, mustard, goat’s cheese and herbs, then season lightly with salt & pepper. Blend until smooth, then pour into the prepared pastry tin (it should reach about ⅔ up the sides).
  3. Trim the asparagus to fit the quiche tin, then use the trimmed edges to scatter all over the filling (it will sink to the bottom and provide a base for the top layer to lean on).
  4. Arrange your asparagus on top, then carefully transfer it to the oven. Bake at 180 C for about 40-45 minutes until golden brown and fully cooked. Serve warm or at room temperature.

Entertainment on Tap with Flavour Fest at Capegate Shopping Centre

Double Mushroom Biryani Recipe