These delicious dishes are perfect for easy spring entertaining
- 1 packet ready-made shortcrust
- pastry, thawed
FOR THE FILLING:
- 200g asparagus spears, cut into
- bite-sized lengths
- 30g butter
- 1 garlic clove, crushed
- 1 bunch spring onion, finely sliced
- 15ml parsley, finely chopped
- 5ml chives, finely chopped
- 50g mature Cheddar cheese, grated
- 100g feta cheese, crumbled
- 200ml crème fraîche
- 250ml cream
- 3 eggs, whisked
- salt and ground black pepper, to taste
- fennel fronds, to garnish (optional)
- lemons, quartered (optional)
- Preheat the oven to 190°C.
- Roll out the pastry onto a lightly floured surface and line a 25cm fluted quiche tin. Use a fork to lightly prick the base of the pastry. Chill in the fridge for 20 minutes.
- Line the pastry case with baking paper and fill with baking weights. Bake blind for 12 minutes.
- Remove the baking weights and paper and return the pastry to the oven for a further 5 minutes until lightly golden. Remove from the oven and set aside.
- Reduce the oven heat to 180°C.
- To make the filling: blanch the asparagus in boiling water for 3–4 minutes until just tender and then drain under cold running water. Set aside.
- Melt the butter in a pan over a low heat and gently fry the garlic for 1 minute.
- Add the spring onion and cook for 2–3 minutes. Remove from the heat and spread over the pre-cooked pastry case.
- Top with the parsley, chives, asparagus and the Cheddar and feta cheeses.
- Place the remaining ingredients in a mixing bowl and whisk until combined.
- Pour the egg mixture over the filling and bake for 30–40 minutes or until the centre is just set.
- Serve warm or at room temperature with lemon quarters, if desired, and a fresh green salad.