Sideless asparagus quiche
- 125g plain flour, plus extra for rolling out
- Pinch of salt
- 75g butter
- 4 large eggs, plus 1 egg yolk
- 125g Extra Special Asparagus Tips
- 4 spring onions, sliced
- 1 tsp sunfower oil
- 100ml reduced fat evaporated milk
- 100g reduced fat crème fraîche
- 100g grated Double Gloucester
Pre-heat the oven to 200C/180C Fan/Gas 6. Grease the base of a 21cm square tin and line with baking paper. Sift together the plain flour and salt. Rub in the butter until it resembles breadcrumbs. Mix in 1 egg yolk and 1 tbsp cold water to make a stiff dough.
Roll out on a floured surface to 21cm square, then put in the tin. Lay baking paper on top. Add baking beans or dry rice. Bake for 10 minutes. Remove the paper and beans or rice. Return to the oven for 5 minutes. Cool. Reduce the heat to 180C/160C Fan/Gas 4.
Add the asparagus tips to a pan of boiling water. Simmer for 3 minutes. Drain. Put on a plate lined with kitchen roll.
Fry the spring onions in the sunfower oil over a low heat for 3 minutes or until soft.
Grease the sides of the tin. Sprinkle 50g of the cheese over the base. Scatter on the onion and put the asparagus on top.
Lightly beat together the eggs, evaporated milk and crème fraîche. Add the remaining cheese. Pour over the base. Bake for 30 minutes or until just set. Cool and serve.