My chosen wine was an organically-produced Bergerac Sec: Domaine de l'Ancienne Cure 2014, which is a blend of Sauvignon Blanc and Semillon grapes and described as being "Very pale and clear with appealing spring blossom scents and a zesty, citrus-edged palate with a whistle-clean finish."
I did a bit of research to see what sort of flavours and ingredients would go with this wine. Amongst the vegetarian ingredients I found listed were: asparagus, young goat's cheeses, salads and herbs, so an idea hatched to make a cheesy quiche and serve it with sautéed new potatoes and a salad for a delicious, summer meal.
So, was this a good wine pairing? I found that the acidity and citrus flavours of the wine, stood up well to the rich, cheesy taste of quiche, cutting through the creaminess after each mouthful.
- 1 pack of ready-made shortcrust pastry (or make your own if you have the time!)
- 1 bunch of asparagus (approx 250g/8oz before trimming), trimmed and cut into 5-6cm pieces
- 1 small onion, diced finely
- 180ml/6 fl oz double cream
- 2 medium eggs, beaten
- 125g/5oz soft goat's cheese, chopped into small chunks
- 25g/1oz hard/mature goat's cheese or vegetarian Parmesan-style cheese, grated
- 1 tbsp chopped basil
- 1 tbsp chopped parsley
- grated nutmeg and black pepper to season
Pre-heat the oven to 190 C/180 C Fan/ Gas 5/375 F
Grease a 9-10"/25cm loose-bottom flan, or sandwich cake tin.
Roll out the pastry to around 0.5cm thick, so that it's about 3cm larger than the circumference of your tin. Cut out a large circle, using the base of the tin as a guide, with a sharp knife.
Line the tin with the pastry, pressing down gently to fit the bottom and sides of the tin. Trim off the excess pastry with a sharp knife.
Prick the base of the pastry case with a fork and bake blind (using baking beans or dried beans) for 12-15 minutes or until it's just starting to colour. Remove from the oven and reduce the heat to 170 C/160 C Fan/ Gas 3/325 F
Empty the baking beans out gently.
Meanwhile, gently fry the onions in a drop of vegetable oil, until softened.
Add the asparagus to the pan and place on a low heat for 5-7 minutes, or until tender, with the lid on - the moisture will steam the asparagus. Remove from the heat and take the pan lid off to let any excess moisture evaporate.
Mix the eggs and cream together and stir in the cheeses, herbs and seasoning.
Scatter the cooked asparagus and onions over the base of the flan case.
Pour the custard mixture over, ensuring that the vegetables are covered.
Bake for 30-40 minutes, or until the custard has set in the centre and turned golden brown.
Allow to cool in the tin for at least 15 minutes before removing.
Serve with sautéed or boiled new potatoes and a herby salad.
I received a complimentary bottle of wine for recipe development. All views expressed are my own.