Makes 1 serving
You will need:
– 1/2 cup chilled milk *(almond milk is an option)
– 3 tablespoons dark chocolate syrup (Hersheys syrup is great)
– 1/2 cup club soda
Makes 1- 8″ round Quiche serves 8-10
Preheat oven to 350 degrees F.
For the filling you will need:
– 1/2 lb. fresh asparagus
– 8 eggs
– 1 cup shredded mozzarella
– 1 cup half and half
– 1/2 teaspoon salt
In a large bowl whisk eggs and cream and cheese and salt. Reserve 5 spears of asparagus for the top of the quiche. Cut the remainder into 1/2 inch pieces and add to the egg mixture. Combine and set aside make the crust.
For the crust you will need:
– 1 1/2 cups all purpose flour
– 1 stick of butter chilled and cut into 1/2 cubes
– 1/4 cup chilled water
– 1/2 teaspoon salt
In the bowl of a standing mixer place the flour and the butter and salt. Using the paddle attachment on medium speed, combine the butter and flour until it resembles pebble size crumbs. Next add water until mixture comes together into a ball. *(note you may need to add more water to combine)
Roll the ball of dough out on a floured board into a 10″ disk about 1/8 thick. Place into an 8 inch ceramic quiche pan. With a paring knife cut the overhanging dough edge around the perimeter of the dish so there is a clean edge all the way around. Use the excess dough you cut off the edge to make the make the decorative scallop border. Use a 1 inch round scallop cutter, place the scallop rounds on the edge of the shell, over-lapping all the way around the outer edge.
These are the same recipe from my cookbook Picture Perfect Parties. I ran this recipe on my blog last week. Feel free to check it out here. *(Note I cut the cake recipe in half but made the full frosting recipe)
*Until March 27th all baby and kids products will be discounted 15% make sure to take advantage of this fantastic offer!
Photographs by: Deborah Whitlaw Llewellyn
Prop and food styling by: MeRecipes : Tags: baby shower, mama bird shower, minted, parties, recipes