I am SO freaking excited. Last week, the lovely Kelly Neil and I got together and made a real live, fancy looking food film!

We have a lot in common besides being members of Halifax Food Bloggers and I was flattered when she came to me with the idea of working on this project. It just made sense to make a film with Kelly; we both love pretty things and food, so why not get together and make something that is good-looking and delicious?

Kelly and I both adore French and Italian cuisine, so we felt that it was appropriate on our first collaboration that we marry the two styles and create a recipe that reflected this: a Quiche with Italian ingredients. Géniale!

In honour of the film, we created Prosciutto, Asparagus, Fontina Quiche with Oven-Roasted Honeyed Tomatoes. 

And it tasted SO GOOD!

Kelly’s honeyed tomatoes complimented the rich and salty fontina cheese that flavours the crust and the custard, while the asparagus and prosciutto were the perfect addition to the creamy, rich egg mixture.

Even though it’s my hands and the ingredients that have the starring role in this production, I was pretty nervous about making the film; I have never really been on camera before, and at first I didn’t know how to act without looking awkward. But Kelly was ever so patient with me and I think it turned out amazingly!

We spent the full day making this three minute film, and I cannot lie, it took way longer than I thought it would. All we were doing was cooking on camera right? No, the angles had to be changed, ingredients rearranged, and lighting adjusted in order to make pretty, delicious things. Just look at the shot below, if we had filmed front on, there is no way the quiche would look as beautiful as it does.

While I spent most of the day chopping, kneading, posing and looking pretty, Kelly worked her magic. My day looked like this:

In the meantime Kelly made things that looked like this:

She is pretty awesome, right? I mean, this girl is good, she can make me, the awkward first timer, look like a fierce Food Network chef (if I do say so myself).

Look out Kinfolk, Kelly Neil and Gabby Peyton are coming for you.

Without further ado, here is our labour of love:

Are you drooling?

I don’t blame you.

If you want to make this Quiche at home and taste just how delicious it is, here is the recipe. ENJOY!

Prosciutto, Asparagus, Fontina Quiche with Oven-Roasted Honeyed Tomatoes

Oven-Roasted Honeyed Tomatoes
1 Roma tomato
2 Tbsp honey
1Tbsp olive oil
kosher salt

Crust
1 C flour
2 Tbsp grated Fontina
1/4 tsp kosher salt
1/2 C butter, cut into small pieces then frozen
2-3 Tbsp ice water

Filling
1 C blanched asparagus, chopped
1 C chopped prosciutto
2 C grated cheese
3 eggs
1 C milk
1/2 C heavy cream
1 tsp salt

Directions

1. Preheat oven 225º – slice tomato thinly into 6-8 round slices – arrange on parchment lined baking sheet – drizzle with honey and olive oil – sprinkle each slice with kosher salt– bake 1-1.5 hours until dark red and shriveled

2. Combine flour, Fontina and salt in food processor – pulse to mix – add frozen butter pieces and pulse until crumbly – with the machine running, add ice water, 1 Tbsp at a time until the dough starts to form into a ball – dump dough onto floured surface, gather loosely into a ball, wrap with plastic wrap, chill in fridge 30 minutes

3. Preheat oven 350º – roll dough on well-floured surface, large enough to cover the bottom plus inside walls of 9-inch tart pan – pick up dough with hands, drape over pan, press dough into bottom, in along  the edges and up the sides of the tin –roll pin over the edges of the tin to cut off the excess dough – prick bottom of dough all over with a fork and bake dough 35-40 minutes until golden – remove from oven and cool on rack

4. Bring 2-3 cups water to a boil (we used the kettle) – chop asparagus into 1-inch pieces – in a heat-proof dish, cover asparagus pieces with boiling water and let sit two minutes – rinse asparagus under cold water until cool – drain

5. Sprinkle half of cheese over bottom of baked crust – top with prosciutto and asparagus – sprinkle remaining cheese on top – whisk eggs, milk, cream, and salt until frothy – pour egg mixture into pie crust – top with oven-roasted honeyed tomato slicesBake quiche at 350º 30-40 minutes until edges are set but still jiggly in center – cool 20 minutes minimum

6. Bake quiche at 350º 30-40 minutes until edges are set but still jiggly in center – cool 20 minutes minimum

*Here are a few useful links that helped us create this delicious recipe: