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Asparagus quiche & soup
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Total Time:
1 hour 15 minutes
Ingredients:
  • 125 g plain flour
  • 125 g wholemeal flour
  • 125 g unsalted butter (cold)
  • 7 large free-range eggs
  • 1 kg asparagus
  • olive oil
  • 2 large potatoes
  • 2 onions
  • ½ a bunch of fresh thyme (15g)
  • 1.5 litres organic vegetable stock
  • 150 g ricotta cheese
  • 150 g mature Cheddar cheese
Instructions:
  • 1. Preheat oven to 180ºC/350ºF/gas 4. In a bowl, combine flours with a pinch of sea salt. Add butter and mix until crumbly. Create a well, and crack in one egg. Pour in 2 tablespoons of cold water and mix until dough forms. Flatten to 1.5cm, chill for 30 minutes, then roll out pastry. Line a 25cm tart tin with pastry, leaving some overhang. Prick base with a fork and bake for 20 minutes until lightly golden. Trim excess pastry. 2. Halve asparagus, reserving tips. In a pan, sauté trimmed asparagus, potatoes, onions, and half of thyme leaves until golden. Add stock, simmer for 15 minutes, then blend until smooth. Season to taste. 3. In a bowl, beat remaining eggs with salt, pepper, ricotta, and grated Cheddar. Stir in thyme leaves and reserved asparagus tips. Pour mixture into tart case and bake for 40 minutes until golden. Serve quiche with asparagus soup for a delicious meal.

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