Asparagus & Tomato Quiche
Perfect for National Picnic Week, this quiche is packed with Summer flavours...
1 hr 15 minutes to prepare
1 bunch asparagus
175g cherry tomatoes (halved)
150g goat's cheese (we like the Fremlin's goat log!)
Bunch of spring onions (thinly sliced)
6 large eggs
50g cheddar cheese (we like Montgomery!)
Ready made shortcrust pastry (or a shortcrust pastry base if you need to make this quickly!)
Splash of olive oil
Sea salt & cracked black pepper to taste
Preheat oven to 220 degrees.
Remove the woody parts of the asparagus and chop the rest into bite-size pieces. Lay on a baking tray & drizzle with olive oil, salt & pepper.
Roast the asparagus until tender (still with bite!). This should take approx. 10 minutes.
Turn the oven down to 190 degrees.
Roll out the pastry crust and press into a flan tin.
Spread the asparagus, tomatoes & onions across the base and layer with the goat's cheese.
Beat the eggs, milk, cream, salt & pepper together. Pour over the vegetables.
Sprinkle the top with cheddar cheese.
Bake in the oven for 25-35 minutes until set in the centre.
send us a picture when you are done...