Asparagus

This is quite a basic quiche recipe that been twisted into its own version. I particularly like the layer of cream cheese at the bottom- it adds a certain little something!

Pastry
6oz plain flour
2oz plain wholemeal flour
4oz butter
2-3 tbsps cold water
Pinch salt

Quiche filling
100g cream cheese
Asparagus and/or broccoli, enough to fill the quiche to required veggy-ness
2 large eggs
125ml cream
125ml milk
1 cup freshly grated hard cheese, parmesan or cheddar
Salt and pepper

Preheat the oven to 200C. Rub the flour and fats for the pastry together until a breadcrumb texture has been reached. Then add the water until it comes together in a ball. Rest in clingfilm for half an hour. When ready, roll out the pastry and line a flan dish and bake blind for 15 minutes. Cool and turn the oven to 180C.

Toss the asparagus in about 1tbsp olive oil and cook on a hot griddle for 2 minutes each side until bright green and just tender. Spread the cream cheese over the bottom of the pastry case and sprinkle with some pepper and grated cheese.

Mix eggs, cream, milk, a little grated cheese, salt and pepper together. Place the asparagus over the cream cheese and pour the egg mixture over, sprinkling the top with a little more grated cheese. Bake in the middle of the oven for 30 minutes, until well risen and golden brown.


It's so nice being able to come home and tea just be there and waiting to be eaten. Plus, as it lasts well, you can easily portion off how much you want and served with salad it makes for a reasonably light tea.