The sun has been out for a few days in a row now so I am tempted to say that summer really is on its way but I won’t hold my breath. For me, this weather means fresh crunchy crusted loaves, cheese, humous, salad, tomatoes, avocados and other fresh raw ingredients for a delicious plate of a medley of food. Wimbledon is also on which calls for lazy days watching it with all the windows open (so as not to feel too naughty sitting inside whilst the sun is out) eating a homemade quiche and drinking fruit filled Pimms. Sigh! This quiche is good served with a chicory, avocado and walnut salad.
Takes 15 minutes to prepare // 45 minutes baking // Serves 6
What you need:
For the pastry –
250g wholewheat flour
A few pinches of salt
3 dessert spoons milk
For the flling –
300ml double cream
12 spears of asparagus, washed and snapped into 2 with the hard ends snapped off
80g goat’s cheese
A sprinkling of salt and pepper
What you need to do:
1. Heat the oven to 180C and grease a quiche dish or cake tin. I like using a cake tin to make high sides for the pastry.
2. Start making the pastry by combining the flour and butter until they have combined but not too smoothly.
3. Add the egg and a smidge of salt and combine the egg into the floury butter mixture. Now add the dessert spoons of milk and combine.
4. Work the mixture by kneading it a few times.
5. Mould the pastry into a ball, wrap it in cling film and put it in the fridge for 5 minutes.
6. Remove the pastry and put it into the middle of your cake tin or quiche dish. Using the heel of your palm spread it evenly into the dish and up the sides. Or, you can roll it out on a floured surface and then place it over the dish and flatten it in.
7. Put baking paper over the pastry and cover it with baking beans. Blind bake the pastry for 15 minutes, remove the beans and bake for 10 minutes more.
8. Whilst the pastry is baking you can make the filling. Whisk the eggs and cream together in a large bowl with a pinch of salt and a twist of pepper.
9. Cut the goat’s cheese into generous pieces about the size of the tip of your thumb.
10. Remove the pastry from the oven and lay the asparagus in the pastry case. Pour the whisked cream and egg over them and drop the goat’s cheese on top .
11. Scrunch some pepper on top and put it in the oven to cook for around 20 minutes.
12. You can test to see when it’s ready by sliding a knife into it, it should slide in easily and come out with a bit of cream on it. This is a personal preference though. I like quiches to be a little wobbly, if you don’t cook it for longer.