ASPARAGUS AND FETA QUICHE

AvatarGH InternQuick & easy

These delicious dishes are perfect for easy spring entertaining

INGREDIENTS

  • 1 packet ready-made shortcrust
  • pastry, thawed

FOR THE FILLING:

  • 200g asparagus spears, cut into
  • bite-sized lengths
  • 30g butter
  • 1 garlic clove, crushed
  • 1 bunch spring onion, finely sliced
  • 15ml parsley, finely chopped
  • 5ml chives, finely chopped
  • 50g mature Cheddar cheese, grated
  • 100g feta cheese, crumbled
  • 200ml crème fraîche
  • 250ml cream
  • 3 eggs, whisked
  • salt and ground black pepper, to taste

TO SERVE:

  • fennel fronds, to garnish (optional)
  • lemons, quartered (optional)

METHOD

  1. Preheat the oven to 190°C.
  2. Roll out the pastry onto a lightly floured surface and line a 25cm fluted quiche tin. Use a fork to lightly prick the base of the pastry. Chill in the fridge for 20 minutes.
  3. Line the pastry case with baking paper and fill with baking weights. Bake blind for 12 minutes.
  4. Remove the baking weights and paper and return the pastry to the oven for a further 5 minutes until lightly golden. Remove from the oven and set aside.
  5. Reduce the oven heat to 180°C.
  6. To make the filling: blanch the asparagus in boiling water for 3–4 minutes until just tender and then drain under cold running water. Set aside.
  7. Melt the butter in a pan over a low heat and gently fry the garlic for 1 minute.
  8. Add the spring onion and cook for 2–3 minutes. Remove from the heat and spread over the pre-cooked pastry case.
  9. Top with the parsley, chives, asparagus and the Cheddar and feta cheeses.
  10. Place the remaining ingredients in a mixing bowl and whisk until combined.
  11. Pour the egg mixture over the filling and bake for 30–40 minutes or until the centre is just set.
  12. Serve warm or at room temperature with lemon quarters, if desired, and a fresh green salad.

(Serves 6)

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