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you have done really some big
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big jobs here in savannah happy susan i
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and you're gonna share with us one of
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in asparagus quiche all right now paula
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pie crust i just measured up a cup
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and a half of instant flour now what is
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instant flour it's more fine and rolls
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and this is a half a cup of cut up cold
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so it'll remain flaky okay and then if
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you'll put in three tablespoons
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of the crisco okay and then cut it in
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some people use a pastry cutter but i
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now i'm gonna add a third of a cup of
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okay and a half of a teaspoon of salt
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and then you're just gonna keep i just
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we're going to stir it with one of your
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until a ball starts form okay
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so i think there's a big spoon here yeah
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okay so let's start with that
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well i'll cut the wax okay because this
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is gonna be really roll a ball
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in the wax paper and we're gonna
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refrigerate this for a couple hours
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yes you have to get it cold so you can
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just plain old wax taper okay well i'll
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for you okay you want to move on down
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okay i would start the filling
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for the quiche so it's going to be three
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uh-huh and i'm going to mix in here this
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smells good sushi does it smell good
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don't you think it really it smells
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fake a beautiful crust yes now i've got
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my three eggs in here
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i'm going to add a cup and a half of
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heavy cream i do too and butter
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do you love butter i love butter
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you don't look like you've loved it as
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all right in the refrigerator this is
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gonna be a cup and a half
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of heavy cream okay what can i do to
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i need a fourth of a cup of that parsley
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chop because it's going in the filling
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add my cream into my egg mixture
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and i'll be chopping the fourth of a cup
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of parsley half a teaspoon of salt
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and a half teaspoon of white pepper
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because you don't want any speck
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okay put the parsley in here
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now i need to roll out my pie crust i
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in here already chilled for you great
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well i see you got a frying pan out here
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now what are we going to do with this
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why won't you do this for me
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if you will cut the asparagus now i
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don't cut them and hey if i just cut
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you know you would waste them i snap
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yeah that's the easiest way to do it all
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right i'm good i'm sprinkling some flour
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out so i can roll out my pound okay
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here now is this going to be fairly easy
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you just keep rolling it from all sides
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a couple of tablespoons of butter in the
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pan and then toss in the asparagus
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so this is just the way you keep doing
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and then we want to get it about a
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thick before we put it in the pie plate
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you have to kind of take your fingers
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that's looking good susan since this
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asparagus is gonna be baked in with the
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quiche we're only gonna need to cook it
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just until it starts getting tender now
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i'm going to punch some holes
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in this crust uh-huh so when we get the
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filling in and it won't rise up and boil
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so i'm doing this and then i'm going to
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do what my grandmother always did
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crimp it with you with your time then
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we'll put it in the refrigerator
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and we'll let it stay for about an hour
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and you know you can always resort to a
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refrigerator pie crust
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absolutely okey-dokey and we've got one
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in the fridge that's been cooling for
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and it's ready to go we're going to put
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foil in this crust and we're going to
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to weight it down so your pie crust
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won't bubble big old bubbles exactly
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those are pinto beans and they make a
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okay all right you want to put that in i
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will do it okay so in the oven
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seven to eight minutes right and then
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we're going to take it in
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what temperature 425 425 okay
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now you can see that our partially baked
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shell is beautiful seven to eight
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minutes seven to eight minutes
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and i'm going to put a third of this
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filling in and we're going to bake it
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all so we can then put the asparagus so
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okay now why are we doing that it just
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gives it a foundation for the asparagus
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so that's about a third okay so if
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you'll put that in the oven for me okay
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about 10 minutes okay and just until it
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it's all set see it doesn't wiggle yeah
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so we're going to put this
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and this is a very important step
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because we're going to put the asparagus
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we're arranging them so that when we
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each slice will get a stalk of asparagus
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and the asparagus will float to the top
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once it's baked y'all
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now we just need to add the cheese and
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would you grate it for me uh
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certainly because you look like a great
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grater i am a grape grater
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now i think this probably looks about
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like now we're using a gruyere cheese
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one of my favorite cheeses for melting
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it's some out okay paul that's probably
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okay it's about a half a cup it might be
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wise for us to put a layer of tinfoil
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right around that because your crust is
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already nice and brown
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exactly and i don't like my crust to get
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i'll feel better about it that's a good
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idea you want me to open up
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and it goes for about 30 minutes at 425
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it's beautiful and that
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is bad oh my gracious it looks
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hey y'all it's paula dean now if you
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enjoyed this blast from the past
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be sure to like it and click the
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as well as a notification bell to be
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love invest dishes y'all
