- Enough pastry to line an approx. 30cm round flan dish (or equivalent)
- Oil, for frying
- About 12 spears of green asparagus, trimmed
- 1 onion, finely chopped
- 80-100g cubed bacon or ham (optional)
- 3 eggs
- 300ml milk
- 1 tbsp cornflour*
- 1 tsp Dijon mustard
- Fresh herbs (I used thyme but might try sage next time for a punchier flavour)
- 120g “goat log” cheese (preferably smallish diameter), thinly sliced
- Salt & pepper
1. Roll out the pastry and line the greased dish with it. Allow to rest briefly before trimming the edges (do leave enough excess for shrinkage, though), pricking the base with a fork, lining with foil, putting some baking beans (or equivalent) in the base and baking blind at 200C/fan 180C/gas 6 for about 15 minutes. Lower the oven heat by 10C / 1 gas mark after this period and remove the beans and foil from the pastry case.
2. Meanwhile, fry the onion gently, together with the bacon (if using). Slice the asparagus diagonally into lengths of 3-4cm and add to the pan once the onions and bacon have had a chance to take on some colour. Continue to fry gently until the asparagus has softened and any excess liquid has more or less evaporated.
3. Beat the eggs together with the milk, cornflour and mustard. Add some pepper, plus salt if you feel it is necessary (bacon / ham and the goat’s cheese also contain a fair amount of salt, normally).
4. Arrange the asparagus mixture evenly in the base of the pastry case. Sprinkle with herbs; ham cubes could also be sprinkled over at this stage, if you are using them instead of bacon. Pour over the egg mixture carefully to just a fraction below the upper edge of the pastry case; do not overfill, though. Arrange the slices of cheese evenly on top.
5. Bake at the slightly lower oven temperature for about 40mins. Allow to cool for a few minutes before serving with crusty bread and a green salad, though something tomatoey might also go well with it.
* Quiche purists (if there is such a thing!) might not approve of adding cornflour, but it did prove useful in binding any remaining moisture in the asparagus and thus stopping the quiche from getting a soggy bottom!