“One of my favourite foods is warm quiche, the crumbliness of the pastry the soft texture of the eggy centre, combined with smoky bacon and fresh asparagus, serve simply with buttered potatoes & salad.”
by Marcus Bean
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
For the pastry
- 250g plain flour
- 125g unsalted butter (room temp)
- 1 egg
For the filling:
- 30g butter
- 2 rashers of thick smoked back bacon (finely chopped)
- 6 spears of asparagus
- 100g of goat’s cheese
- 300ml double cream
- 200ml of milk
- 4 medium eggs
- Salt & pepper
- 2 tbsp grated parmesan
Start by making the pastry (or buy readymade short crust pastry)
Sift your flour into a large bowl, then rub in the butter with your finger tips until it resembles breadcrumbs.
Mix the egg, then add to the flour and bring together with your hands, add the water and knead on a cold floured surface
Wrap with cling film and chill for 30 minutes in the fridge.
Next remove your pastry from the fridge and roll out on a floured work surface until it’s an even thickness of about ½ – 1cm. Get your loose bottomed tart case (20cm diameter by 3-4cm deep/ 35cm x 12cm fluted flan tin as an alternative to the round one).
Grease the tart case with butter then line it with your pastry making sure you press into the edges of the tart case all the way round (use a 2cm ball of pastry to do this to stop from piercing the pastry). Prick all over the pastry base with a fork, to release trapped air and stop the pastry from rising.
Now line the pastry case with parchment paper, fill it with baking beans or rice. Then place onto a baking tray and bake for 15-20 minutes at 190c, then remove the beans and the paper from the case, brush the pastry with a little milk or egg wash, then pop back in the oven at 180c for 10 more minutes until golden, remove from oven and set aside.
For the filling melt the butter in a pan and add the diced smoked bacon, fry until golden brown and cooked, then set aside.
Now get your asparagus spears trim off the hard root, cut them length ways then add to a hot griddle pan with a little oil & cook until charred.
Spoon the bacon mixture into the cooked pastry case, add the asparagus and crumble the goat’s cheese on top. Make your mix up by adding the cream & milk to a jug adding the eggs and whisking together, add a little salt and pepper to season.
Then pour the mix into the pastry case, don’t worry if you have some mix left over. Sprinkle the top with the grated parmesan and bake the tart in the oven at 180c for about 20-30 minutes until the filling is golden and the mix is set.
To serve: Slice a good size piece of quiche and serve with fresh watercress.