Recipe Asparagus Quiche

Ingredients

For the crust:

180g instant flour

115g unsalted cold butter, cut into pieces

40g vegetable shortening

80ml ice water

1/2 tsp salt

Plain flour, for dusting

For the filling

3 large eggs

350ml double cream

15g chopped fresh parsley leaves

1/2 tsp salt

1/2 tsp white pepper

30g butter

7 to 8 stalks asparagus, bottoms trimmed

50g grated Gruyere

Method

For the crust:

Put flour in a large bowl. Using 2 knives or a pastry cutter, cut the butter and vegetable shortening into the mixture until it resembles coarse meal. Add the ice water and salt to the mix until the dough comes together. Form the dough into a ball. Wrap in waxed paper and refrigerate for 2 hrs.

Roll out the pastry on a floured surface; about 1/2cm thick. Fit into a 23cm quiche pan. Poke a few holes with a fork at the bottom of the dough. With the same fork press around the edges to finish. Refrigerate for 1 hr.

Preheat the oven to 210C/Gas 7.

Prick the bottom of the pie shell liberally with a fork. Place another small pan inside to help set the sides while baking, or place a sheet of foil in the shell and fill with beans, rice or pie weights. Bake for 7 to 8 mins, until the pie shell begins to feel firm.

For the filling:

Mix together eggs, double cream, parsley, salt, and white pepper in a medium size bowl. Chill for at least 30 mins. Pour 1/3 of the egg mixture into the partially baked quiche crust. Bake until the filling begins to set; about 10 mins.

Melt butter in a medium size skillet over medium heat. Add the asparagus and cook until tender; about 4 to 6 mins.

In the quiche pan arrange the asparagus like the spokes of a wheel. Pour the rest of the egg mixture over the asparagus. Sprinkle with Gruyere cheese. Bake for about 30 mins, until puffed and brown. Serve hot or at room temperature.

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