Squacquerone Quiche with Pan-fried Asparagus and Guanciale Recipe 

Ingredients (Serves 5)

For the quiche
300ml cream
100g of egg whites
150g Squacquerone cheese
Parmigiano Reggiano (Parmesan) as required
Salt and pepper to taste

For the sauce
A bunch of asparagus
150 g of guanciale (a form of unsmoked Italian bacon)
Extra virgin olive oil as required 

Making the quiche
In a large bowl, combine all the quiche ingredients together to form a  smooth mixture. Pour the mixture into greased, disposable foil moulds. Position on a tray with high sides and oven cook in a bain-marie at 150°C for approximately 15 minutes.

Making the sauce
Blanch the asparagus in boiling water and then sear in a pan with strips of the guanciale. 

To serve, place the Squacquerone quiche in the centre of the plate and garnish with the seared asparagus and guanciale.

Where to Find Squacquerone Quiche
with Pan-fried Asparagus and Guanciale
Squacquerone Quiche with Pan-fried Asparagus and Guanciale is one of the many recipes using the wonderful foods that you can find in the Emilia Romagna region of Italy. These range from the delicate prosciutto of Parma to the distinct balsamic vinegar of Modena, but cheese is where this region really shines.

CREDITS
Photo: Elena Paternoster
Recipe: www.tipicoatavola.com


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