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Asparagus quiche
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Award-winning asparagus quiche - healthy and delicious!
Ingredients:
  • 18.20 gm Brand pure olive oil
  • 2 shallots, sliced
  • 100g thinly sliced pancetta, from the deli, chopped
  • 4 Brand free range eggs
  • 252.50 gm cream
  • 40.00 ml snipped chives
  • 2 bunches asparagus, ends trimmed
  • Chilli jam, to serve (optional)
  • 375.00 ml plain flour
  • 125.00 ml grated parmesan
  • 100 g chilled butter, chopped
  • 1 egg yolk
  • 1-40.00 gm water
Instructions:
  • In a food processor, blend flour, parmesan, and butter until a breadcrumb-like mixture forms. Add egg yolk and water, then pulse until a dough comes together. Transfer the dough to a floured surface, shape it into a disc, wrap it in plastic, and chill for 20 minutes.
  • Preheat the oven to 190C (170C fan-forced) and generously grease a 20cm x 27cm rectangular loose-based tart pan.
  • Roll out the pastry on a lightly floured surface to a 5mm thickness, then gently place it in the prepared pan and trim the edges. Chill for 10 mins. Line the pastry with baking paper and fill with pastry weights or rice. Bake for 15 mins. Remove the paper and weights or rice, then bake for an additional 10 mins or until the pastry is dry.
  • Heat oil in a frying pan over medium heat, then sauté shallots until soft for 2-3 minutes. Add the pancetta and cook until crisp. Spread the mixture over the pastry base.
  • In a jug, combine eggs, cream, and chives. Season generously. Pour the mixture over the shallots. Place asparagus on top and bake for 25-30 minutes or until firm. Let it rest in the pan for 5 minutes before serving with chili jam.

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