Asparagus Quiche

Asparagus season is well and truly underway in the UK right now. Being huge supporters of British produce, we are over the moon to have teamed up with the Chinn Family of Wye Valley Produce to offer this delicious quiche recipe. Not only does asparagus have multiple health benefits but by eating British and seasonally, we are getting the freshest and tastiest product we could wish for.
 
Ingredients:
 
  • Short crust pastry (you can make your own or use shop bought if you're short of time)
  •  Asparagus bunch
  • 3x large free range eggs
  • 250g crème fraiche
  • 100g extra mature cheddar
  • 50g parmesan
  • Chopped parsley
  • Salt & pepper
Method:
 
  • Pre heat your oven to 180 degrees/fan assisted /200 degrees non fan
  • Unroll the pastry, place your quiche dish ontop of the pastry to measure the size. Using a knife, cut a circle approx 5cm larger than the dish. Grease the dish with butter and line the dish with baking parchment. Place the pastry into the dish and gently press into the edges of the dish, trim the excess from around the dish (allow for a little shrinkage so keep a little bit of an overhang).
  • Prick the base several times with a fork and bake for 20 minutes.
  • Trim the ends of the asparagus so that you get rid of the woody end, discard these. Measure your asparagus from the centre of the dish to create a clock face, you want them roughly the same size. (Any smaller bits you have trimmed you can add into the quiche).
  • Blanche your asparagus in boiling water for 2 minutes.
  • Beat 3x eggs.
  • Your quiche base should now be ready for a quick coat of egg mixture and then pop it back in the oven for a further 5 minutes.
  • Grate both cheeses, add these to your crème fraiche then add the egg mixture small amounts at a time and beat until it is smooth, it may be lumpy if you use a thicker crème fraiche but just keep mixing and it will smooth out, add salt and pepper.
  • Add any chopped asparagus pieces and chopped parsley (not the longer spears leave them to onside).
  • Remove your quiche case from the oven and pour your mixture into the case, bake for 20 minutes.
  • Take your quiche out of the oven and place your asparagus spears into the quiche to create a clock face – place lightly on the top – they will sink a bit as you continue to cook.
  • Place back into the oven and cook for another 15/20 minutes until golden.
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