Smoked Bacon Asparagus Quiche

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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. Also, it makes me appreciate them more. While strawberries always taste better in the summer, because that’s when they grow in this country. Asparagus is the same. Vibrant, green shoots that can be enjoyed in any number of recipes.

And 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.

Easy Baking Using Seasonal Produce

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.

Using good quality, outside reared bacon makes all the difference to this dish. Because it is not pumped full of water and who knows what, when placed in a hot, dry skillet the bacon sizzles. 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 ūüėČ

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 – serves 6

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 – I use Wyke Farm Cheese

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

Making The Shortcrust Pastry Tart Case

Preheat the oven to 220C/200C fan, gas mark 7, 425F.

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.

Assembling The Smoked Bacon Asparagus Quiche

  • Reduce the oven temperature to 200C/180C fan, gas mark 6, 400F.
  • 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.

Baking The Quiche

  • 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.

Serving And Storing The Quiche

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

Quiche Lorraine
Quiche Lorraine

Feta Red Onion Marmalade Quiche

Feta Red Onion Marmalade Quiche
Feta Red Onion Marmalade Quiche

Spicey Sausage Rolls

Spicy Sausage Rolls
Spicy Sausage Rolls

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. Since the heart 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.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

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Roasted Garlic Butternut Squash Soup

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Finally Spring is 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. Also, 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.

Living In The Real World

I am really working on trying to eat seasonally. While we did belong to a veg box scheme, with my health and body dictating what I am able to do during the day, too much was being wasted. And 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. Because, in our Instagram shiny, perfect world, it can lead to people feeling inadequate or broken. Whereas real life can be messy as well as beautiful. Health problems, relationship difficulties, family problems, financial issues. There’s a whole host of stuff that goes on ‘behind the scenes’ – I am generalising. While hubby and I are happy, we still have to deal with a lot, together. And I‚Äôm sure we are not alone.

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

Comforting Food

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.

Also this the easiest soup to make and the flavour is out of this world good. Besides, who knew butternut squash could have so much more flavour, simply 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. Yet 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  РI use Maldon. and freshly ground black pepper

Optional – Parsely and Double Cream to serve

Method: Preheat the oven to 200C/180C fan, gas mark 6, 400F.

Preparing And Roasting The Ingredients

  • First of all, 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.
  • While 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.
  • Saut√© 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.
  • As soon as it is 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.

Making The Roasted Garlic Butternut Squash Soup

  • The butternut squash has reduced inside and that means – concentrated flavour!
  • Place the saucepan containing the saut√©ed 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.
  • Also, 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 fresh parsley to garnish. Adding a nice thick slice of my Crunchy Seeded Bread turns this Roasted Garlic Butternut Squash Soup into a substantial meal. I love dunking bread into soup, do you?

Make Ahead And Freeze!

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. 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. While the oven is on, it makes sense to pop in two baking trays. And 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.

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?

And what is your go to comforting food?

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

So, 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

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

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

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Crunchy Homemade Coleslaw

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Hello everyone.  A big shout out to all the Mums and Dads on half-term duty. So, I have created a deliciously Crunchy Homemade Coleslaw, that all my children and us adults love. Most importantly, it’s a really good way of getting fresh vegetables onto the dinner plate and goodness into us all. Also, I should mention that this Crunchy Homemade Coleslaw tastes seriously good!

While some may argue, ‚ÄúWhy should I make my own Coleslaw, when it’s easily available and isn’t that expensive?‚ÄĚ ¬†Which, if you think about it, is a fair point. On occasion, I used to buy Coleslaw from the shops and each time I did I regretted ¬†it, so I stopped! Either I find ready made¬†Coleslaw is gloopy and smothered in creamy sauce, or it seems to contain only cabbage and onion, the latter having a strong, onion, overbearing taste. ¬†Truthfully, I really don’t enjoy shop bought Coleslaw.¬†Finally, I’ve said it!

Pretty bamboo fibre bowl with decorative flowers around the outside edge, containing a no cook, easy side dish.
Crunchy Homemade Coleslaw

While I like onion in my Coleslaw,¬†I don’t like it to have a nasal clearing, strong, over powering taste. So, I‚Äôve come up with a solution. First of all, I use red onions, which are generally sweeter than white onions, then I slice them thinly and soak them in lemon juice with a sprinkle of salt. And the acidity of the lemon juice draws out all the acridness from the onions, leaving them sweet and crunchy. Resulting in a balance of flavours.

Pretty red onions add a super sweetness to this Coleslaw!
Pretty red onions add a super sweetness to this Coleslaw!

Because we enjoy this coleslaw so much, I always make a big bowl. Since it’s great to eat alongside fish and potato wedges, fabulous with my Better Than Takeout Pizza, burgers, or in place of salad with any meal.

Recipe :  Crunchy Homemade Coleslaw serves 6 as side dish.

1/2  Medium White or Red Cabbage

1  Medium Red Onion

3  Medium Carrots (or 2 large)

1  Lemon

1/2 tsp Sea Salt РI use Maldon 

Approximately 5 Heaped Tablespoons of Mayonnaise (I use full fat mayo)

1/2 tsp Freshly Ground Black Pepper

Making The Lemon Mayonnaise For The Coleslaw

First of all, take the lemon, cut in half and squeeze it into a large bowl, feel free to use your favourite citrus juicer!

Watch out for any pips!!!
Watch out for any pips!

Now cut the red onion in half and slice as thinly as possible into half moons. Break up the onion and add to the lemon juice in the bowl. Sprinkle over the sea salt and using your fingers mix the onion half moons, breaking them apart as you go, into the lemon juice.

Set aside for 10 minutes whilst you prep the cabbage.
Set aside for 10 minutes whilst you prep the cabbage.

Take half a medium white cabbage and remove the tough core.  Cut the cabbage into 3 sections and finely shred them with a sharp knife.

Shredded, Crunchy, White Cabbage.
Shredded, Crunchy, White Cabbage.

In the bowl with the onions and lemon juice add 4-5 heaped tablespoons of your favourite mayonnaise. Mix thoroughly so that the lemon juice becomes incorporated into the mayonnaise. Add 1/2tsp of freshly ground black pepper.

The onions should now be in a thickish, lump free sauce.
The onions should now be in a thickish, lump free sauce.

Adding The Cabbage And Carrots To The Marinating Onions

The lemon juice thins out the mayonnaise, so the resulting sauce is smooth and creamy, but not gloopy, thick and claggy like some ready made coleslaw. Add the shredded cabbage on top of the onions and sauce in the bowl.

All we need now are the carrots!!!!
All we need now are the carrots!

Trim off the tops and bottoms of the carrots, peel and then grate using the coarse side of a box grater.

This is gonna be grate!!!!!!!
This is gonna be grate!!!!!!!

Place the grated carrot in the bowl.

"Hi there - you've been Tango-ed!!!"
“Hi there – you’ve been Tango-ed!!!”

Finally, mix all the ingredients together thoroughly and you have yourself some top notch, Crunchy, Homemade Coleslaw.

I'm not a side dish - I'm the main attraction!!!
I’m not a side dish – I’m the main attraction!!!

If not using straight away, cover in cling film and refrigerate for up to 24 hours. ¬†While this¬†coleslaw is at it’s best the day you make it, you can refrigerate and eat the following day.

Put me on a jacket potato and dive in!!!!
Put me on a jacket potato and dive in!!!!

Also, this is a fantastically portable dish and is great for taking to family and friend gatherings. And it is ideal for buffets, it’s easy to double, triple or quadruple the quantities. While being easy to make, inexpensive, cheaper and way more delicious than the shop bought alternative. As soon as you try this recipe I can guarantee you’ll think twice before buying shop bought Coleslaw again!

Crunchy Homemade Coleslaw
Crunchy Homemade Coleslaw
Crunchy Homemade Coleslaw
Crunchy Homemade Coleslaw

Finally, please let me know how you get on, I love to read your comments.

If you have enjoyed this recipe for Crunchy Homemade Coleslaw you may also like these:

Roasted Summer Vegetable Orzo Salad

Roasted Summer Vegetable Orzo Salad
Roasted Summer Vegetable Orzo Salad

Fresh Basil Topped Slow Roasted Tomatoes 

Fresh Basil Topped Slow Roasted Tomatoes
Fresh Basil Topped Slow Roasted Tomatoes

Lime Couscous  

Lime Couscous
Lime Couscous

We love this coleslaw recipe here at home. Because it is so easy to make ahead and leave sitting in the fridge and it also tastes so good too. Since the ingredients cost very little, compared to ready made coleslaw, it makes good economical sense to make it myself. And, as with most homemade recipes, there isn’t any plastic waste either. Resulting in a great recipe that is good for us and good for the planet too.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

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