Despite trying lots of different combinations of quiches over the last few years, this is the first time I have tried asparagus, which is now coming to the end of the season, and is great if picked fresh. The addition of onion provides a nice balance with the sweetness of the asparagus.
Makes 3 mini quiches or 1 large one
115g plain flour
1/2 tsp English mustard powder
1/2 tsp paprika
Pinch of salt
60g grated mature cheese
For the filling
2 large eggs
75ml single cream
1 tsp Herbes de Provence
Salt and pepper
Small bunch of asparagus (approx 6 small spears), each cut into 3 pieces
1 small onion, finely chopped
1. Mix all of the pastry ingredients in a food processor until it resembles fine breadcrumbs, then slowly add water to bind to a dough. knead until smooth, wrap in cling film and chill in the fridge for 30 minutes.
2. Beat the eggs, cream and salt and pepper together.
3. When chilled, roll out the pastry and line a 9″ flan tin or three 4″ tins.
4. Preheat the oven to 200C. Put a baking tray in the oven to preheat.
5. Add the chopped onion, and then the asparagus, to half-fill the tin and pour the egg and cream mixture over. Top with grated cheese.
6. Bake for 35 minutes or until brown. Serve hot or cold.