My boys love pastry and love a good quiche. This combination of spring vegetables is a real favourite, with delicious asparagus, leeks and peas mixed with mature cheddar, double cream and eggs.
I've tried using gruyere in the quiche, but for some reason that rich cheese flavour just seems to gets lost amongst the other ingredients.
I like to serve it with Jersey Royals, simply tossed in butter, and a refreshing side salad - although chips and peas work just as well!
Serves 4
For the pastry
500g pack of shortcrust pastry (all butter if available)
OR
make your own shortcrust pastry
For the quiche filling (for 20cm quiche tin)
Knob of butter
Olive oil
225g asparagus
100g leeks
100g frozen peas
100g cheddar
4 eggs
150ml single or double cream
Seasoning
To prepare the pastry case
- Butter the 20cm quiche tin and then dust with flour.
- Dust a rolling pin and roll the pastry (turning the pastry after each roll), to a depth of 4-5mm.
- Lay the pastry over the rolling pin and drape over the quiche tin. Mould the pastry into the tin, making sure that you push the pastry into the case, being generous with the pastry around the edges.
- Leave 3-4cm of pastry overhanging the edges of the tin.
- Return to the fridge for 30 minutes.
- Pre-heat the oven to 200°C
To blind bake the pastry
- Remove the pastry case from the fridge and use a fork to gently stab the pastry.
- Crumple up a piece of greaseproof paper that is slightly larger than the pastry tin and place into the pastry case.
- Fill with baking beans and then place in the hot oven for 15-20 minutes.
- Remove from the oven and then remove the greaseproof paper and baking beans. Brush the case with beaten egg and return to the oven for 5 minutes.
- Remove from the oven and lower the oven temperature to 190°C
To make the quiche filling
- Cut the ends from the asparagus.
- Use a potato peeler to remove any tough white ends from the bottom of the asparagus pieces.
- Remove the asparagus tips, and then cut the remaining asparagus into 2cm chunks.
- Bring a small pan of water to the boil and blanch the asparagus for 1-2 minutes, depending on the thickness of the asparagus. Set aside.
- Dice the leek.
- Melt a knob of butter in the bottom of a pan, along with a drizzle of olive oil. Add the leek and saute until soft. Remove from the heat.
- Place the frozen peas in the bottom of a heatproof container and pour over boiling water. Leave for 1 minute and then drain well.
- Grate the cheddar.
- Set aside the asparagus tips, and then mix together the asparagus chunks, leek and peas. Season.
- Spread the mixture over the bottom of the pastry case.
- Sprinkle over the grated cheese and then arrange the asparagus tips on top.
- Mix together 4 eggs and the cream. Season.
- Carefully pour the egg mixture over the filling.
- Place in the hot oven and cook for 25 minutes.
