Asparagus Quiche

Servings 4-6

Total Time 1 H 30 Min

🌿INGREDIENTS

1 pack of shortcrust pastry

3 eggs

1 small bunch of asparagus

150 ml double cream

150 ml crème fraîche

100 gr gruyère or other substitutes

5 cherry tomatoes

salt & pepper

🌿INSTRUCTIONS

1. Preheat the oven to 200C/fan 180C/gas 6 and set a rack in the middle position.

2. Tip the pastry onto a ceramic tart plates and prick the bottom and sides all over with a fork (pricking about an inch apart). Line the crust with parchment paper and weigh down with pie weights.

3. Bake until fully cooked and lightly golden, about 15 minutes. Remove baking sheet and beans and bake for 4-5 mins more until the pastry is pale golden.

4. Chop the ends of the asparagus, about 1/4 and keep the tips.

5. In a medium bowl, whisk together eggs, heavy cream, crème fraîche, gruyère and chopped asparagus. Season with salt and pepper.

6. Pour the filling into the pastry case, place the asparagus ends on the surface and spread halves of cherry tomatoes.

7. Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm).

8. Let the quiche settle for 4-5 mins. Serve freshly baked, although it’s also good cold.

9. Enjoy!