Cornish Food Market

Asparagus Quiche

Method

Makes one quiche. Serve with a green salad.

1. Preheat the oven to 200 C / 180 C fan oven / Gas mark 6. Place asparagus in a steamer over 2 to 3cm of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
2. Place bacon in a large, deep frying pan. Cook over medium high heat
until evenly brown. Drain, crumble and set aside.
3. Roll out pastry dough and place in a pastry dish. Sprinkle the pastry with the crumbled bacon and chopped asparagus.
4. In a bowl, beat together eggs, milk, cream, nutmeg, salt and pepper. Sprinkle grated cheese over bacon and asparagus. Pour egg mixture on top of
cheese.
5. Bake uncovered in the preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.

Ingredients

250g fresh Cornish asparagus, trimmed and cut diagonally into 1cm pieces
5 rashers smoked streaky bacon
1 package ready-to roll butter shortcrust pastry
1 egg white, lightly beaten
2 large eggs
100ml semi-skimmed milk
75ml double cream
A pinch of ground nutmeg
Sea salt and freshly milled pepper to taste

100g medium cheddar cheese, grated