Asparagus and bacon quiche

Asparagus and bacon quiche
Serves: 10-12
  • For the pastry:
  • 500g plain flour
  • 250g unsalted butter
  • 140ml water
  • or 1 pack readymade shortcrust pastry
  • For the filling:
  • 1 bunch asparagus, woody ends snapped off
  • salt
  • oil for frying
  • 125g bacon, chopped
  • 400g extra mature cheddar
  • 6 eggs
  • 700ml whipping cream
  1. If you are making your own pastry, place the flour in a large mixing bowl. Rub in the butter until you have a soft breadcrumb consistency. Mix in water gradually to create a dough. Wrap in clingfilm and refrigerate for 30 mins before using.
  2. Preheat oven to 190C/Gas 5.
  3. Brush a frying pan with oil, add the asparagus, season with a pinch of salt and cook over a medium heat for 3 mins, turning. Remove from the pan and set aside. Add the bacon to the same pan and fry until browned.
  4. Place a 28cm x 4cm flan dish or loose-bottomed flan tray on a baking tray, roll out the pastry and use it to line the dish, leaving an excess overhanging the edges.
  5. Spread the cheese evenly over the pastry base, filling until the tin is about half full. Roll a rolling pin over the top to remove the excess pastry. Arrange the asparagus over the cheese and sprinkle the bacon on top.
  6. Mix eggs and whipping cream together and pour over the filling.
  7. Place in the oven and cook for 40 mins, rotate the tin 180 degrees and cook for another 10 mins until evenly golden.


Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.