Asparagus quiche
Ingredients
- 5 pastry sheets
- 10-12 green asparagus spears
- 7 fl oz crème fraiche
- 1 piece of Parmesan cheese
- Half a courgette
- 2 shallots
- 3,5 oz goat cheese
- Cheddar cheese
- Black pepper, Cayenne pepper, Salt, and Garlic powder.
Preparation
Preheat the oven to 365F. Lightly grease a baking dish, preferably 8,6 inches in diameter, with some oil. Thaw the pastry sheets and line your dish with them. Meanwhile, slice the courgette and shallots. Heat some oil in a pan and sauté the courgette and shallots over medium heat (cook the shallots until caramelised). Trim the woody ends of the green asparagus and cut them in half. Set aside the top halves and cut the bottom halves into 3 pieces each. Add the asparagus pieces to the courgette and cook them together for another 2 minutes. In a bowl, whisk together the eggs and crème fraiche with cayenne pepper, salt, garlic powder, and black pepper. Stir well. Add the vegetables, grated Parmesan and cheddar cheese to the mixture. Prick the pastry base with a fork to create some holes and pour the mixture into it. Take the remaining asparagus halves and distribute them over the quiche. Crumble the goat cheese on top. Slide the quiche into the oven and bake for about 35 to 40 minutes, until golden brown and cooked through.
