Recipe for Camembert and Asparagus Quiche
This is an excellent recepe from France where the very best Camembert comes from the village of the same name.
Camembert is an enchanting southern Normandy village as well as a very famous Normandy cheese. With its timber-frame farms built on lush green slopes, the village presents a wonderful image of typical Normandy countryside. Of course, Camembert cheese takes centre stage for visitors to the place.
The most popular story about the creation of Camembert cheese is that it was developed in 1791 by Marie Harel, the wife of a local farmer. This was at the time of the French Revolution, and it is said she was very much helped in her endeavours by a priest hiding out in these parts, but who had fled his native area of Brie, outside Paris, already known for its cheese-making. During World War I, Camembert cheese was supplied in vast quantities to the French troops, making it a much-appreciated national symbol. Camembert cheese from Normandy received its protected ‘appellation d’origine contrôlée’(AOC) status back in 1983
Ingredients
1 tbsp extra virgin olive oil
1 bunch of Asparagus
1 finely chopped onion
6 eggs
1 tspn Dijon mustard
½ cup milk (or 1/4 cup and 1 tbsp creme fraiche)
100 grams diced bacon
Around 70 grams thinly sliced Camembert cheese
Method
Pre-heat oven to 180C.
Heat oil in a frying pan. Add the onion and bacon and cook until onion has softened and bacon is cooked. Remove from pan and set aside.
Add the asparagus to the pan and cook until softened (no more than 3 minutes).
Whisk the eggs, (creme fraiche) mustard and milk together and season with salt and pepper. Pour the egg mixture into a quiche dish.
Arrange the camembert and asparagus on top of the mixture and bake for 30-40 mins or until set and golden brown
For dedicated Foodies Slow Tours offers a number of Food Tours in Europe
and for those who love tours and cheese-tasting check out our Slow Tour of Normandy