Spring Quiche with Brillat-Savarin by Laurent Mariotte

Ingredients

4 servings

• 250 g flour
• 125 g semi-salted butter
• 1 tbsp mustard seeds
• 1 egg
• 1 matured Brillat-Savarin cheese
• 250 g shelled peas (500 g with pods)
• 6 green asparagus
• 30 cl heavy cream 30% fat
• 4 eggs
• fleur de sel
• freshly ground pepper

Steps

1. 1

   Prepare the shortcrust pastry: in a bowl or food processor, place the flour and pieces of butter and combine.

2. 2

   Then add the egg, followed by the mustard.

3. 3

   Work until the dough is smooth (add a little cold water if necessary). Wrap in plastic wrap or a damp cloth and refrigerate.

4. 4

   Preheat the oven to 170°C (338°F).

5. 5

   Cut the asparagus into pieces, keeping the tips about 3-4 cm long.

6. 6

   In a pot of boiling salted water, cook the asparagus pieces and peas for 3 minutes.

7. 7

   Rinse under cold water and drain.

8. 8

   Mix the liquid cream and eggs, season with salt and pepper.

9. 9

   Roll out the dough on a floured surface and line a buttered cake tin. Add the cooked vegetables.

10. 10

    Cut the cheese into 6 pieces and arrange in a star pattern. Pour over the cream mixture and place the asparagus tips between the cheese pieces.

11. 11

    Bake for 1 hour. Let the quiche cool for a good hour before unmolding.