Ingredients

For the short crust pastry:
  • 400g Plain flour
  • 200g butter
  • 1 egg
  • Water if needed
For the custard:
  • ½ pint cream
  • ½ pint milk
  • 4 eggs
  • 4 egg yolks
  • Salt and pepper
For the filling:
  • 600g asparagus
  • 25g butter
  • 2 shallots, peeled and diced
  • 200g Wensleydale cheese crumbled

Method

Preheat oven to 170°C.

Place the flour into a bowl, add the butter and rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and water if needed and mix to a dough with your fingers. Knead on a floured surface until smooth, wrap in cling and chill in the fridge for 30 minutes.

Grease a 27cm tart tin and roll the pastry out on a lightly floured surface and use to line the tin.

To make the filling, whisk together the eggs, egg yolks, cream and milk then season.

Cook the shallots in butter for 5 minutes, cool, spread over the base of the tart.

Pour the custard into the tart tin, top with asparagus sprinkle over the cheese over the top and put in the oven for 30-40 minutes.

Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust before serving.

Ingredients

For the short crust pastry:
  • 400g Plain flour
  • 200g butter
  • 1 egg
  • Water if needed
For the custard:
  • ½ pint cream
  • ½ pint milk
  • 4 eggs
  • 4 egg yolks
  • Salt and pepper
For the filling:
  • 600g asparagus
  • 25g butter
  • 2 shallots, peeled and diced
  • 200g Wensleydale cheese crumbled

Method

Preheat oven to 170°C.

Place the flour into a bowl, add the butter and rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and water if needed and mix to a dough with your fingers. Knead on a floured surface until smooth, wrap in cling and chill in the fridge for 30 minutes.

Grease a 27cm tart tin and roll the pastry out on a lightly floured surface and use to line the tin.

To make the filling, whisk together the eggs, egg yolks, cream and milk then season.

Cook the shallots in butter for 5 minutes, cool, spread over the base of the tart.

Pour the custard into the tart tin, top with asparagus sprinkle over the cheese over the top and put in the oven for 30-40 minutes.

Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust before serving.