- 300g shortcrust pastry
- 4 large whole eggs
- 2 large egg yolks
- 300ml crème fraîche
- 2 garlic cloves, finely minced
- A pinch of chilli powder
- 1 lemon
- 250g asparagus
- A handful of roughly chopped almonds (optional)
- A good grating of parmesan
Prep: 25 mins + chilling | Cook: 35-40 mins
1. Roll out your pastry between two large sheets of greaseproof paper until around ½cm thick. Transfer to a 20cm diameter round, or 20 x 30cm rectangle tart tin and gently press the pastry into the tin to line it. Trim off any excess pastry (keep it for later) then chill the pastry case for 30 mins.
2. Preheat your oven to 200°C/Fan 180°C/Gas 6. Lay a sheet of greaseproof in the tart tin and fill it with ceramic baking beans or dried rice, lentils or beans. Bake for 15-20 mins or till the pastry case starts to colour and firm up.
3. While the pastry case blind bakes, whisk the eggs and crème fraîche with juice and zest of the lemon. Add a pinch of chilli powder, the chopped garlic and a generous pinch of salt and pepper. Mix well.
4. Snap the woody ends off the asparagus. Slice half the asparagus into little rounds. Fold through the mix with half the almonds (if you're using them) and a good grating of parmesan cheese.
5. Take the tart out of the oven. Lift the baking beans and paper out of the tart tin. Pour in the asparagus quiche mixture. Arrange the remaining whole asparagus over the top. Scatter the remaining almonds over, if you're using them.
6. Bake for 20-25 mins, until the egg mix looks golden, puffy and firm to the touch. Test the doneness by gently easing a knife into the centre. It should come out quite clean.
7. Let it set for 30 mins before cutting. Finish with and extra grating of parmesan, if you like. The quiche will keep for up to 3 days in the fridge and is good eaten cold, as well as warm from the oven.