Asparagus cropped

Asparagus Quiche


Preheat oven to 170.C. Combine flour, salt and butter in a food processor. Pulse until mixture resembles fine crumbs.

Slowly add water in small amounts at a time to the flour mix, pulsing in brief bursts until combined. Knead into a ball, wrap in cling wrap and chill while preparing the filling.

Combine eggs, creme fraiche, and cream and set aside. In a medium-high heat pan, add the oil and saut. the asparagus and mushrooms for 3-5 minutes, or until tender. Set aside.

Once the base pastry has chilled, roll into a circle big enough to cover the base and sides of your greased tart or pie dish. Press pastry into dish, cover with baking paper and fill with baking beads or dried beans and bake blind for 10 minutes or until golden brown. Remove the baking paper and beads and add the bag of spinach to cover the base. Top with asparagus and mushrooms, crumble over the feta and then pour over the cream and egg mixture and season. Cook for approx 35 minutes until set.