Recipe Tip: Green Asparagus Quiche

Instructions

1. Step 1

   Cut butter into small pieces and mix with the rest of the pastry ingredients in a bowl.

2. Step 2

   Roll out the pastry thinly (3 mm) between 2 sheets of baking paper. Put in the refrigerator until firm.

3. Step 3

   Preheat oven to 180 °C. Grease a quiche dish or tin, ideally 24cm in diameter, with butter.

4. Step 4

   Remove rolled pastry from fridge and carefully place pastry into the quiche dish and press lightly.

5. Step 5

   Cut along the top edge of the dish with a knife to remove the excess pastry. Prick the pastry several times with a fork.

6. Step 6

   Bake for 15 minutes until pastry comes away from the edge. Remove from the oven.

7. Step 7

   Peel the outer skin from the asparagus and cut into pieces 3 to 4 cm long. Chop up the bacon. Finely chop the parsley.

8. Step 8

   Heat olive oil in a pan. Fry the bacon until crispy, then set aside.

9. Step 9

   In a large pot, sauté the leek, add salt and sugar.

10. Step 10

    Pour in the stock, add the asparagus and cook for 3-5 minutes until soft. Place to one side.

11. Step 11

    Coarsely grate the parmesan. Put the butter, eggs, whipping cream, wine and cheese in a pot.

12. Step 12

    Heat over medium heat (do not bring to a boil) and infuse for 2 to 3 minutes, until the liquid slowly thickens.

13. Step 13

    Add nutmeg and salt to season. Place the vegetables and cream mixture in the pastry shell and then cook in the oven for a further 15-20 minutes until the mixture has set and is bouncy to the touch.