Quiche Primavera

Get your fill of daily greens with this  creamy asparagus quiche.  INGREDIENTS 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 METHOD 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 … Continue reading Quiche Primavera