Pigeon Cottage Kitchen

As easy as it is to pop to M&S and buy a quiche, you can’t beat a home made one. When asparagus is in season, this is one of the most sublime tarts to make – perfect for simple lunch or supper with a crisp green salad on the side. I like mine with thin, savoury pastry and lots of creamy filling served at room temperature. When the asparagus season is over, this recipe can be made by substituting the asparagus with thinly sliced courgettes that have been lightly sautéed in a little butter.

Ingredients

Serves 4-6 using an 8 and a 1/2inch/20cm loose bottom quiche tin

• 350g fresh asparagus
• 40g strong cheddar cheese, finely grated
• 2 tbsps freshly grated Parmesan
• 3 large eggs, beaten
• 275ml single cream
• Salt and white pepper
• 1/2 tsp mustard powder
• Pastry: 175g plain flour (I use spelt flour), a pinch of salt, a pinch of mustard powder, 60g cubed butter, 25g grated cheddar, 3 tbsps cold water

To make…

• First make the pastry. You can do this by hand of course but I find it easier to use a food processor. Pastry is better if it isn’t handled too much. Add everything but the water to the mixer bowl and pulse until it forms fine breadcrumbs. Now add the water, one tablespoon at a time. Pulse until it forms a loose ball. Lay a large square of clingfilm onto your work surface and tip the pastry onto it. Form it into a ball of smooth dough, flatten it slightly, wrap in the clingfilm and refrigerate. Allow it to rest for 20 minutes.
• Preheat the oven to 180C. Put a baking sheet in the oven to heat up – this helps your tart to avoid the dreaded ‘soggy bottom’.
• Once rested, roll it out on the clingfilm and line the quiche tin. Carefully press it firmly into the tin. Prick the base all over with a fork. Pre-bake the tart on the baking sheet for 20 minutes. After that, remove from the oven and paint the inside with a little of the beaten egg. Cook for a further 5 minutes.
• Meanwhile, prepare the asparagus. Cut off the woody base and lightly peel with a vegetable peeler. Steam for to 4 to 5 minutes. Set aside and allow to cool. Chop the spears into 4cm lengths. Arrange them evenly over the base of the pastry case.
• Beat the eggs in with the cream, the mustard powder, the Cheddar and one tablespoon of the Parmesan. Season with salt and ground white pepper. Pour it over the asparagus and then sprinkle over the remaining Parmesan.
• Put the tart back into the oven on the baking tray. Cook for 30 to 40 minutes until the centre feels firm to the touch and the top is golden and puffy.
• Remove from the oven and allow to cool before turning it out. Serve at room temperature.

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