A Very Cheesy Spring Quiche

An invitation to a family barbecue.

Me: "What can I bring?"

H: "Rosé"

Me: "A given. I meant food."

H: "Anything."

Me: "Quiche?"

H: "Yep, but don't forget the wine."

This was made the day before the barbecue.

Photo © Anne-Marie Minhall

Usual pastry method:

180g plain flour 

100g cold, cubed butter

50g grated cheese (any works but Parmesan, Cheddar & Gouda are good)

A scattering of your herb of choice (Rosemary, Thyme, Chives, Oregano ..)

Yolk & cold water to bind

Crumb the flour & butter. Add the cheese & herbs

Wets go in & then mix

Rest the dough in clingfilm in the fridge for half an hour

Roll out on floured worktop & then in a flan case

Scrunched up greaseproof paper on top with baking beans

180/160/Gas 4 for a quarter of an hour

Take out the greaseproof & beans

Return to the oven for 5 minutes

Filling:

3 good eggs

5/6 asparagus spears (the top bits snapped off and blanched for a minute)

150g cheese (I used Gruyère but, Cheddar, Gouda will work)

150g crème fraîche

Seasoning 

Cheese & asparagus eggy mix into the pastry case. Maybe a bit of grated cheese on the top.

Bake for a quarter of an hour.

 At the family barbecue it was served with garlic spuds, coleslaw & halloumi pesto sticks.

And I didn't forget the Rosé.

AMM