Get your fill of daily greens with this creamy asparagus quiche.
- 1½ cups flour
- 125 grams cold butter, chopped
- 1 egg yolk
- 2 Tbsp. iced water, approximately
- 170 grams asparagus, trimmed and halved
- 60 grams green beans, trimmed and halved lengthways
- ¼ cup frozen peas
- 90 grams baby marrow, sliced into ribbons
- 1 spring onion, thinly sliced
- 4 eggs
- ½ cup cream
- ½ cup sour cream
- 150 grams goat’s cheese
- ¼ cup mint leaves
PROCESS flour and butter together until crumbly. Add the egg yolk and most of the water and pulse until ingredients just come together, adding more water as necessary. Wrap in plastic wrap and refrigerate for 30 minutes.
OIL a 24 cm round loose-based flan tin. Roll pastry between two sheets of baking paper until large enough to line the tin. Press into the tin, trim the edges and refrigerate for 20 minutes.
PREHEAT oven to 200°C
PLACE flan tin on an oven tray, cover pastry with baking paper and fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans and bake for a further 8 minutes or until browned lightly. Cool.
REDUCE oven to 180oC
STEAM the asparagus, beans and peas separately, until just tender. Drain and refresh under cold water. Arrange asparagus, beans, peas and baby marrow in the pastry case and sprinkle with spring onion.
WHISK eggs, cream and sour cream in a jug and season with salt and pepper. Pour over vegetables.
BAKE quiche for 45 minutes or until just set.
SERVE topped with goats’s cheese and mint leaves
TIP: Cover the quiche with foil if it starts to over-brown during cooking.
HANDS-ON TIME 45 min | TOTAL TIME 2 hrs 20 min | SERVES 6