Smoked Bacon Asparagus Quiche

June is Asparagus season, here in the U.K. Such a vibrant, distinct colour and flavour when cooked. So I decided to incorporate it into this utterly delicious Smoked Bacon Asparagus Quiche.

FF Smoked Bacon Asparagus Quiche
Smoked Bacon Asparagus Quiche such a delicious flavour combination.

Making the best use of seasonal vegetables is so important to me. It makes me appreciate them more. Strawberries always taste better in the summer, because that’s when they grow in this country. Asparagus is the same. Beautiful green shoots that can be enjoyed in any number of recipes.

One of my favourite ways to enjoy them is in this Smoked Bacon Asparagus Quiche!

FF Smoked Bacon Asparagus Quiche
Smoked Bacon Asparagus Quiche perfect with salad.

I have made this quiche twice now, in as many weeks and believe me when I say, I’ll probably make it next week too. In fact I should probably make two, so that I can stash one away in the freezer for when asparagus is no longer available.

Good quality, outside reared bacon makes all the difference to this dish. It is not pumped full of water and who knows what. When placed in a hot, dry skillet this bacon sizzled. There wasn’t any liquid leaching from it and oh, it tastes so good!

FF Smoked Bacon Asparagus Quiche
Smoked Bacon Asparagus Quiche a tantalising bite 😉

Making this Smoked Bacon Asparagus Quiche is easy. So is making your own pastry, there’s a link in the recipe. It doesn’t take long and is a tried and tested recipe that creates the most delicious buttery crust for it’s eggy filling.

I like to get the pastry made first thing in the morning. I always make double as it takes hardly any extra time and stores really well in the freezer. If using frozen pastry defrost it overnight in the fridge.

Recipe: Smoked Bacon Asparagus Quiche

500g/1lb 2oz All Butter Shortcrust Pastry see Perfect All Butter Shortcrust Pastry the recipe will also give you tips on how to line a tart tin, blind bake and there’s another quiche recipe as well

12 Rashers Smoked Streaky Bacon – take off any rind and cut into 2.5cm/1″ chunks

6-8 Asparagus Spears – washed trimmed and cut into 5cm/2″ pieces

50g/2oz Strong Cheddar – finely grated

6 Large Free Range Eggs – note if making to freeze add an extra egg and leave out the cream – my eggs were from Waitrose

50ml/2fl oz Double Cream

Freshly Ground Black Pepper

Method: Preheat the oven to 220C/200C fan, gas mark 7

Note – the filling can be prepared whilst the pastry case is baking.

  • Make the pastry, wrap and leave to rest in the fridge for 30 minutes.
  • Place your quiche tin on a baking tray.
  • Lighty dust the work top with flour and roll out the pastry, from the centre outwards. Move the pastry around to ensure that it isn’t sticking to the work top.
  • Use the rolling pin to transfer the pastry, lay it gently into the quiche tin.
  • Gently push the pastry into place, if you stretch it, it’ll shrink during baking – I know trust me!!
FF Smoked Bacon Asparagus Quiche
Nicely finished pastry case.
  • Roll the rolling pin over the top of the quiche tin and it will trim the pastry, leaving a lovely clean edge.
  • Use a fork to dock the bottom of the pastry, it allows steam to escape during baking.
  • Cut a piece of baking parchment slightly bigger than the tin, scrunch up, line the pastry case and fill with baking beans.
  • Place in the top of a preheated oven for 15 minutes. Remove from the oven, lift out the baking beans and return for a further 5 minutes until golden in colour. Remove from the oven and set to one side.
  • Reduce the oven temperature to 200C/180C fan, gas mark 6.
  • In a dry skillet/frying pan, over a medium heat dry fry the bacon until cooked, but not crispy. Off the heat add the asparagus and allow to sit for 5 minutes or a bit longer.
  • When the bacon is cool enough to handle arrange in the base of the pastry case.
  • Then arrange the asparagus spears however you like.
  • Top with the finely grated cheese.
FF Smoked Bacon Asparagus Quiche
Smoked Bacon Asparagus Quiche ready for the egg custard.
  • Crack the eggs into a jug – I always crack mine separately into a small bowl first.
  • Add the cream, if using and a good season of black pepper.
  • Whisk with a fork to combine and then pour carefully over the pastry tart.
  • Leave a gap between the pastry rim and the custard. The quiche will rise whilst baking and it’s not the end of the world if it leaks, but prevention is better than cure. Gosh I sound like my Grandma, what a wise woman she was.
FF Smoked Bacon Asparagus Quiche
Smoked Bacon Asparagus Quiche ready for the oven.
  • Place the quiche into the centre of the oven and bake for 30 minutes, or until it is puffed and golden without a wobble in the centre.
  • Once baked remove from the oven and allow to sit for at least 15 minutes.
FF Smoked Bacon Asparagus Quiche
Smoked Bacon Asparagus Quiche it’s freshly baked smell is tantalising.

This delicious tasting Smoked Bacon Asparagus Quiche can be served hot, warm or cold, making it perfect for buffets, picnics, easy dinners, packed lunches.

I had the last piece of quiche, cold from the fridge today, for lunch. It was absolutely yummy and as it is quite muggy, it was refreshing as well as filling.

FF Smoked Bacon Asparagus Quiche
Smoked Bacon Asparagus Quiche a delicious summer meal.

Smoked Bacon Asparagus Quiche will keep well wrapped in cling film, in the fridge for up to 3 days and successfully freeze for one month. In fact I have a lovely friend on Twitter – Lou – who baked this yesterday, without the cream and popped it in the freezer for a party in a few weeks time.

Make the most of the asparagus season, it is all too short!

If you have enjoyed the recipe for this Smoked Bacon Asparagus Quiche you may also want to try these:

Quiche Lorraine

FF Smoked Bacon Asparagus Quiche
Quiche Lorraine delicious bacon chunks and cheese.

Feta Red Onion Marmalade Quiche

FF Feta Red Onion Marmalade Quiche
Feta Red Onion Marmalade Quiche layers of fantastic flavour.

Spicey Sausage Rolls

FF Smoked Bacon Asparagus Quiche
Spicey Sausage Rolls tradition with a twist!

Pastry is such a versatile medium to bake with, see my Twisted Fruity Jam Tarts . It lends itself very well to portable food, which means it’s great for family and friend get together’s.

I am going to be working on a gluten free pastry recipe, so that those with dietary restrictions can enjoy more of the recipes that I create.

After all the core of Feasting is Fun is sharing. I share my recipes, as do some of you. We share our makes and bakes with neighbours, unsuspecting delivery men – oh that’s just me on that one then 😉. Most of all we have fun enjoying the smile a homemade dish can bring to another’s face.

Sammie xx

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Roasted Garlic Butternut Squash Soup

Spring may be upon us and with it some gloriously sunny days. However, being British and therefore brought up to talk about the weather, there have also been a few blustery downpours. The sun, in April, not yet having had its chance to warm up our part of the planet, means there’s quite a chill in the air, when it’s hidden by clouds. Enter my Roasted Garlic Butternut Squash Soup, perfect for warming you through, whether you’re chilly, or soaked through from a sudden downpour – April showers and all that!

FF Roasted Garlic Butternut Squash Soup
Roasted Garlic Butternut Squash Soup deliciously satisfying.

Quite honestly, this soup is so utterly delicious, it’s flavours intensified by roasting the butternut squash first, I am happy to make it all year round. Or at least when butternut squash is in season.

I am really working on trying to eat seasonally. We did belong to a veg box scheme, but what with my health and body dictating what I am able to do during the day, too much was being wasted. On that subject I am, at present, propped up in bed, with my neck in spasm, due to a few violent seizures (see Living With Seizures).

Please don’t think I am writing this for you to feel sorry for me, nothing could be further from the truth. I just believe in honesty. In our Instagram shiny perfect world, it can lead to people feeling inadequate or broken. Real life can be messy. Health problems, relationship difficulties, family problems, financial issues. There’s a whole host of stuff that goes on ‘behind the scenes’ – I am generalising. Hubby and I are happy, but we have to deal with a lot, together.

FF Roasted Garlic Butternut Squash Soup
Roasted Garlic Butternut Squash Soup incredibly tasty and filling.

A good meal like this Roasted Garlic Butternut Squash Soup can feel like a warm hug, against the harsh realities, life sometimes throws at us. I can’t even remember exactly when I made this soup – about 2 weeks ago I think! Yet I haven’t had the opportunity to write it up until today.

Sorry.

This the most amazingly easy soup to make and the flavour is outta this world good. Who knew butternut squash could have so much more flavour, just by roasting it? Oh and the garlic, which is left unpeeled whilst it roasts, turns into sweet little cloves of utter heaven. Roasted garlic is about as far away from the heat and pungency of raw garlic, as it is possible to be. Together these two ingredients make this utterly scrumptious Roasted Garlic Butternut Squash Soup.

Recipe: Roasted Garlic Butternut Squash Soup serves 4-6 people

1 Butternut Squash

2 Garlic Cloves

1 Onion

2tbsp Olive Oil

1 Vegetable or Chicken Stock Cube

Sea salt and freshly ground black pepper

Optional – Parsely and Double Cream to serve

Method: Preheat the oven to 209C/185C fan, gas mark 6

  • Using a vegetable peeler, remove the skin from the butternut squash.
  • Cut the squash in half and then cut the bottom half in half again so that the seeds can be scooped out.
FF Roasted Garlic Butternut Squash Soup
Butternut squash is such a beautiful colour.
  • Cut the butternut squash into 2.5cm/1″ chunks
  • Place the chunks of butternut squash onto a baking tray along with the 2 garlic cloves.
  • Pour over 1tbsp of olive oil and using clean hands toss the chunks so that they have a covering of oil.
  • Add a small sprinkle of sea salt (1/2tsp) and a good grinding of black pepper.
FF Roasted Garlic Butternut Squash Soup
The butternut squash chunks almost fill they baking tray.
  • Place the baking tray into the oven and allow to roast for 25 minutes.
  • Whilst the squash and garlic are roasting, peel and finely chop the onion.
  • In a large saucepan add the other tablespoon of olive oil and the chopped onion. Sauté over a medium heat until the onion is softened and translucent. Leave to one side.
  • The butternut squash is roasted once it has become tender.
  • Once cooked remove the baking tray from the oven.
FF Roasted Garlic Butternut Squash Soup
After roasting you can see how much the butternut squash has shrunk.
  • The butternut squash has reduced inside and that means – concentrated flavour!
  • Place the saucepan containing the sautéed onion back over a medium heat.
  • Squeeze the garlic cloves out of their skin and add to the saucepan.
  • Add the roasted butternut squash to the pan,
  • Cover with 1.5 litres of hot water from the kettle.
  • Crumble in the stock cube.
  • Bring to a simmer and cook for a further 10 minutes, uncovered.
  • Remove the pan from the heat and blend using an immersion blender. Alternatively allow the soup to cool a little and blend, in batches, using a blender. Once blended add the soup back to the saucepan.
  • Check for seasoning and adjust as necessary.
  • If the soup is too thick add a little extra hot water until the desired consistency is reached.
FF Roasted Garlic Butternut Squash Soup
Roasted Garlic Butternut Squash Soup just add crusty bread!

I like to serve this soup with a little swirl of cream and some Parsely to garnish. A nice thick slice of my Crunchy Seeded Bread would turn this Roasted Garlic Butternut Squash Soup into a substantial meal. I love dunking bread into soup, do you?

To store, cool the soup completely and portion into airtight containers or zip lock freezer bags. It will keep in the fridge for 4 days or the freezer for up to one month. In fact next time I make this Roasted Garlic Butternut Squash Soup I am going to double up on the quantities. It only takes a little longer to peel and chop an extra squash and onion. Whilst the oven is on, it makes sense to pop in two baking trays. That way I will have lunch or a quick dinner, bolstered with some bread and cheese, for the days when I simply am not up to cooking.

Sounds like a plan 😉

If you have enjoyed this Roasted Garlic Butternut Squash Soup here are some other delicious soup recipes:

Roast Chicken Noodle Soup

FF Roast Chicken Noodle Soup
Roast Chicken Noodle Soup great for using up leftovers.

Leek and Potato Soup

FF Leek and Potato Soup
Leek and Potato Soup velvety comfort.

Carrot Soup

FF Carrot Soup
Carrot Soup served with crumbled Stliton cheese.

Do you sometimes need a warm hug?

What is your go to comforting food?

Thank you for taking time to leave a comment. I really enjoy reading them and hearing about your baking/cooking adventures. Likewise it’s been fantastic to see so many of you posting your makes and bakes on Twitter and Instagram. If you tag me in I’ll be sure to retweet or give you a shoutout.

Wherever you are and whatever you are making I wish you all the very best and hope that you know you are loved and treasured – see Important Stuff.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

This Roasted Garlic Butternut Squash Soup has been entered into the No Croutons Required Link Up hosted by Jac at Tinned Tomatoes.

 

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