Leek & Asparagus Quiche
INGREDIENTS:
- 6 Eggs
- 100ml Double Cream
- 200g Grated Mature Cheddar Cheese
- 200g Asparagus Tips, snapped at the base to remove woody stalk
- 1 Large/2 Small Leeks, washed and sliced.
- 320g Shortcrust Pastry, ready rolled at room temperature
METHOD:
- Start by preheating the oven to 160 C/ 180C Fan/Gas Mark 6. Lightly grease the baking dish with a little butter to avoid the pastry sticking during cooking. Transfer the pastry sheet to line the dish, trim slightly but allow some overhang to compensate for shrinkage. Cover the pastry with greaseproof paper and use ceramic baking beans to keep the pastry weighted and blind bake for 20 mins until cooked and just starting to colour. If you don't have baking beans dried beans or pulses work just as well.
- Whilst the pastry blind bakes, whisk together the eggs with the double cream and a good pinch of salt and pepper and stir in the cheese reserving a little back to sprinkle on top. Carefully remove the pastry case from the oven and set aside the baking weights and greaseproof paper, pour in the egg mixture and top with the sliced leeks, asparagus tips and remaining cheese. Return to the oven and bake for 30-40 mins until golden and set.
- Allow the quiche to cool slightly before serving tastes great warm but equally as good from the fridge. Serve with your favourite seasonal salad.