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Asparagus Quiche

Our recipe

Make this quiche with fresh asparagus when it is available or drained tinned asparagus.

Servings

100 g	Plain White Flour or
100 g	Fine Wholemeal Flour or
100 g	Gluten Free Plain White Flour
2	Eggs
200 g	Fromage Frais
1	Seasoning to taste
150 g	Asparagus tips
2 tbsps	Water
50 g	Butter

Using a fork mash the butter into the flour until it resembles breadcrumbs.
Stir in just enough water and quickly bring the pastry together into a ball of dough. Add a few more drops of water if this does not happen easily. (If using wholemeal or gluten free flour make the dough slightly sticky then wrap it in film and rest it for 15 minutes)
Put the pastry out on a floured surface or between two pieces of film.
Roll out the pastry to fit a 20cm/8” round baking dish or simply press the pastry into your baking dish using your fingers.
Cut away any pastry that hangs over the edge of your dish.
In a bowl beat together the eggs, fromage frais and seasoning.
Pour the mixture into the pastry case.
Lay the asparagus over the top.
Bake in a preheated oven for 30/35 minutes.

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Temperature & cooking time:
180°C/Fan160°C/350°F/ Gas 4 for 30/35 minutes

Dietary status:
Without Nuts, Without Soya.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.