Asparagus Quiche

20cm/8” round baking dish or tin and 2 x mixing bowls

PASTRY
100g Doves Farm Organic Plain White Flour
pinch of salt
50g butter
4 tbsp cold water
butter, for dish
flour, for dusting

ASPARAGUS QUICHE FILLING
3 eggs
250g fromage frais
salt and pepper
200g asparagus (ends removed)

180°C, Fan 160°C, 350°F, Gas 4

Pastry

1. Pre-heat the oven.
2. Rub some butter around a 20cm/8” round baking dish or tin, or insert a baking liner.
3. Put the flour and salt into a mixing bowl.
4. Chop the butter into small cubes and add these to the bowl.
5. Using a fork or pastry blender, work the butter cubes into the flour until the mixture resembles breadcrumbs.
6. Stir in enough water to bring together a soft ball of dough.
7. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
8. Roll the pastry out into a circle, 5cm/2” larger than your dish, and lift it into the dish OR simply press the dough into the dish using your fingers.
9. Cut away any pastry that hangs over the edge of your dish.

Asparagus Quiche Filling

1. Break the eggs into a mixing bowl and beat well.
2. Stir in the fromage frais, season with salt and pepper.
3. Pour the mixture into the pastry case.
4. Lay the asparagus over the top.
5. Bake for 35-40 minutes.