Quiche is great for a picnic or a simple summer lunch. Try making your own shortcrust pastry with our guide and then follow our instructions for lining a tart tin.
This version is with asparagus and Parma ham but the principles are the same for other ingredients such as goat's cheese, leek, spinach, mushrooms, cheddar and salmon as well as the classic, quiche Lorraine.
Ingredients
Metric
Imperial
- 500g of shortcrust pastry
- 18 asparagus spears
- 150g of Parma ham, (optional)
- 2 eggs
- 4 egg yolks, plus 1 yolk for brushing the pastry
- 200g of mascarpone
- 200ml of double cream
- 4 spring onions, finely sliced
- 20g of chives, finely chopped
- salt
- pepper
1
Preheat the oven to 180˚C/gas mark 4
2
Grease and flour a 23cm fluted tart tin and roll out the pastry to a thickness of 0.5cm
3
Place the pastry in the tin and press into the sides. Line with foil and fill with baking beads or dried beans and bake for 20 minutes until the pastry is golden brown around the edges
4
Take the tin out of the oven and remove the baking beads and foil. Brush the pastry with beaten egg yolk and return to the oven for 2 more minutes then leave to cool. Reduce the oven to 160˚C/gas mark 3
5
Bring a large pan of salted water to the boil and cook the asparagus for 2–3 minutes until tender but still a little crunchy. Refresh in iced water then dry on kitchen paper
6
Mix the eggs, yolks, mascarpone, double cream, spring onions and chives together in a bowl. Season with salt and pepper to taste
7
Lay the asparagus spears on the pastry and arrange the Parma ham (if using) around them
8
Carefully pour in the egg mixture into the pastry case and bake for 25–30 minutes until the quiche is set in the middle. Leave to cool before serving
Variations
Try using different vegetables in your quiche such as peas, broad beans and broccoli. You could also try adding grated cheese for extra flavour.
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