Cheese and Asparagus Quiche

Serves 4

Preparation and Cooking 1 hour (+1 hour for chilling the pastry)

Pastry ingredients:

• 150g plain flour, sifted
• ½ level teaspoon salt
• 80g salted butter, diced
• 30g mature cheddar cheese, finely grated
• 1 tablespoon milk

Filling ingredients:

• 120g mature cheddar cheese
• 1 x 280g can asparagus tips, drained
• 170ml double cream
• 1 teaspoon Dijon mustard
• 2 medium eggs
• little salt
• freshly ground black pepper

Oven 190ºC / 375ºF / Gas 5, and 160ºC / 325ºF / Gas3
1. Put the flour, salt and butter into a mixing bowl. Rub the butter lightly into the flour until it resembles fine breadcrumbs. Stir in the cheese and finally the milk.
2. Mix into a firm dough then knead for a few minutes on a lightly floured surface. Wrap in cling film and leave to rest for about 1 hour.
3. On a floured surface, roll the pastry to an oval shape large enough to fit easily into the gratin dish. Press lightly into the base and sides trimming the top level with the top edge. If possible chill for 1 hour in the refrigerator.
4. Pre-heat the oven to 190ºC / 375ºF / Gas 5. Put half the cheese into the pastry case. Add a layer of the asparagus cut into 2cm (1”) lengths (reserve a few ‘spears’ to decorate the top) Add the remainder of the cheese.
5. Beat together the cream, Dijon mustard, eggs and some seasoning. Pour this evenly over the filling, decorate the top with the reserved asparagus spears.
6. Bake for 20 minutes at 190ºC / 375ºF / Gas 5, then lower the temperature and continue cooking for a further 20 minutes until the filling is just firm and golden brown.
7. Best served warm.
8. Bon Appétit!