Thursday, 28 May 2015

Asparagus Quiche




Farm shop is my one weakness (among my many other weaknesses)
We stopped at one while we were out one weekend
It was a small barn-converted shop selling homegrown fruits and vegetables
And I was like a kid in a candy store!


I bought a bundle of asparagus and a bunch of rhubarbs and they were as fresh as could be; 
as if the pickers just brought them in from their back-breaking work.

With spears as fresh as this, it would be nice to make a simple dish 
and not mess around with the asparagus



Asparagus Quiche

For the pastry:
140g flour
85g butter, cubed
85g cheddar, finely grated
freshly cracked black pepper

Put the flour in a bowl, add the butter to the flour 
and rub in with your fingertips until it resembles breadcrumbs. 
Add the grated cheddar and black pepper into the pastry and mix. 
Add 3 tbsp cold water and mix until the pastry forms a ball. 
Wrap in cling film and chill for 5 minutes. 
Butter a 35 x 12cm loose-bottom rectangular tart tin

Heat oven to 180C. 
Lightly dust the work surface with flour, roll out the pastry and line the tin. 
Chill in the freezer for 20 minutes. 
Line the pastry case with baking paper, fill with beans and bake for 15 minutes. 
Remove the beans and paper, then return the pastry case to the oven for 10 minutes.


For filling:
5 eggs
175ml milk
100g cheddar, grated
300g asparagus

 Crack the eggs into a jug, whisk, then add the milk and whisk again. 
Sprinkle half the grated cheese over the pastry case, 
then add the asparagus, egg mix and remaining cheese.
Bake in the lower half of the oven for 30-35 minutes or until the egg mix is set.
 




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