Asparagus and leek quiche
200g Plain Flour
80g Salted Butter
2 tablespoons of Iced Water
100g Fine Asparagus
1 large Leek, finely sliced
100g of Mature Cheddar Cheese, grated.
3 Medium Eggs
Splash of Double Cream
1 tsp Dried Oregano
1 tsp Green Pesto
Pinch of Salt
Pinch of Ground Black Pepper
Prep. Time → 20 min
Cook Time → 30 min
1. Pre-heat the oven to 180 degrees.
2. Grease a fluted, loose-bottomed flan tin.
3. In a steamer, place the sliced leek in one compartment and the asparagus into another.
4. Rub the butter into the flour to create a breadcrumb-like texture - continuing until there are no big lumps left in the mixture.
5. Add one tablespoon of the iced water and mix in. Add as much of the remaining water as it needed to form the mixture into a soft ball.
6. Turn the pastry out onto a floured surface and roll into a rough round.
7. Lay the rolled-out pastry over the tin and press down into the base and fluted sides, before pricking all over with a fork.
8. In a bowl, whisk the eggs, cream, salt and pepper until combined and a little aerated.
9. Spoon the now softened leeks into the base of the tin, and sprinkle over the grated cheese.
10. Gently pour over the egg mixture, taking care not to splash it onto the crust.
11. Lay the asparagus out in a fan shape, the tips resting against the crust of the pastry. Spoon the pesto into the very middle of the asparagus wheel.
12. Place the flan tin carefully on the middle shelf of the oven and bake for 30 minutes.
13. Remove from the oven after baking and then push the base of the tin through from the fluted ring and place onto a serving dish.
14. Great served with a rocket salad and garlic-roasted new potatoes.
Author Sarah Holmes
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