Asparagus and Bacon Quiche

Rich, Creamy and Full of flavour!!


250g Self Raising flour                                                                                                                                   

125g Salted Butter - cubed

3tbs Cold Water

Pinch of salt

4 Rashers of chopped Smoked Streaky or Back Bacon

Small Onion finely chopped

Small knob of butter

300g grated Mature Cheddar

250g Asparagus chopped into 2.5cm lengths

4 Large Eggs

200ml Single Cream

Salt and Pepper to taste.

Grease a 9in (22cm) flan dish and heat oven to 180c gas mark 4

Sift the flour and salt into a mixing bowl and lightly rub the butter in with your fingers. Once this resembles fine bread crumbs add approx. 3 tablespoons of cold water and bring together to form a soft ball.  (be careful not to make the pastry too wet)  Cover the bowl and place in the fridge to rest for around 30 minutes.  Next roll out the pastry on a lightly floured flat surface and use to line your flan dish (I like to leave a little overhang to allow for the pastry to shrink.  Place either dried beans or uncooked rice into your pastry lined flan dish and place in the centre of your pre heated oven for approx. 20 minutes. Remove from the oven and carefully remove the beans or rice, return to your oven for a further 10 minutes. Carefully use a knife to remove the excess pastry from the top edge of your flan case.

Gently fry your chopped onion in the butter until soft and opaque - making sure not to burn them.  Add the chopped bacon and continue to cook for a further 3/4 minutes, until cooked. Set to one side.

Place the chopped asparagus into a pan of boiling salt water and cook for approx. 10 minutes. Transfer the asparagus into a bowl of cold water to stop the cooking process and drain well (this is very important when adding vegetables to a quiche filling)

Next, layer your pastry case with the bacon, onions and asparagus and sprinkle with the grated cheese.  In a seperate bowl gently whisk the eggs, salt, pepper and cream then pour into your flan case.

Place on a baking tray and cook for approx. 30-40 mins until golden brown and the top has a slight wobble.

This is fabulous eaten warm or once cooled can be stored in the fridge to be eaten cold later.

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