Asparagus and Spring Onion Quiche
Wondering what to do with all the delicious asparagus they’ve been growing for us in Kent? Try this tasty Asparagus and Spring Onion Quiche recipe.
- 1 bunch of spring onions
- 50 g butter
- two large eggs
- two large egg yolks
- 225 ml double cream
- 150 g medium cheddar (grated)
- 200 g asparagus (trimmed and lower parts of stalks peeled)
- Salt and pepper to taste
short crust pastry (if making your own, if not please skip to stage 3)
200 g plain flour plus extra for dusting
a little egg whites (lightly beaten to glaze)
100 g cold butter cut into small cubes
Put the flour and a quarter teaspoon of salt into a bowl, add the chopped butter and rub in with your fingers until the mixture resembles coarse bread crumbs. Add 3 tablespoons of cold water and mix with a spatula or butter knife until the dough just comes together.
If it seems too dry, add a little extra water, but try not to make the dough too wet. Lightly knead into a smooth ball, wrap in cling film and leave to rest in the fridge for at least 20 minutes before rolling out.
Roll out onto a lightly floured surface to a large round, to the thickness of 1 pound coin. Carefully line the tin with the dough.
Heat the oven to 200C. Line the tart case with tin foil or baking stones and bake blind for 15 minutes. Brush the inside of the tart case with egg white, and then cool. Remove the foil and bake for another 5 to 10 minutes.
Lower the oven setting to 180°C.
Slice the spring onions roughly. Melt the butter in a pan, add the spring onions, season with salt and pepper. Cook gently over medium heat until soft but not browned. Remove and allow to cool slightly.
Blanch the asparagus in a pan of boiling water for 2 to 3 minutes. Cut the asparagus in half lengthwise (or more if your quiche is smaller).
Whisk the eggs, egg yolks and cream together in a bowl. Add half the cheese to the creamy mixture and season well with sea salt and fresh ground black pepper.
Sprinkle the other half of the cheese in a thin layer over the pastry base and scatter over the spring onions. Arrange the asparagus on top, then carefully pour on the creamy mixture to just below the rim of the pastry. Sprinkle with remaining cheese and bake for 30 to 35 minutes.
Once the filling is set and golden, remove from the oven.
Serve warm or at room temperature .