Tomato & Asparagus Quiche
2015-03-09- Cuisine: Family
- Course: Main Course
- Skill Level: Intermediate
Recipe Info
- Servings : 4
- Prep Time : 60m
- Cook Time : 40m
- Ready In : 1:40 h
Ingredients
- PASTRY
- 440g Gloria Plain Flour
- 125g butter
- 3 eggs
- 1 teaspoon Red Seal Fine Salt
- FILLING
- 1 litre water
- 450g fresh asparagus
- 1 teaspoon Red Seal Fine Salt
- 500g mozzarella, grated
- 4 eggs
- 375ml cream
- 1⁄4 teaspoon ground nutmeg
- Pinch of pepper
- Cherry tomatoes, halved
- Fresh basil to garnish
Method
Step 1
Preheat oven to 180°C. To make the crust, combine the first four ingredients together and mix in a food processor just until the dough comes together. Wrap in plastic wrap and refrigerate for at least one hour.
Step 2
Cut the asparagus stems in half, using only tender parts of stalks. Boil water in a large saucepan and add the asparagus. Reduce heat; cover and simmer for 5 minutes. Drain and rinse asparagus.
Step 3
For the crust, lightly dust flour on the working surface, the dough and the rolling pin. Roll out the dough to 5mm thickness and divide between 6 individual dishes.
Step 4
In a bowl combine the asparagus and mozzarella; mix gently. Place in bottom of each pastry shell. In another bowl, beat eggs, cream, nutmeg, Red Seal Fine Salt and pepper until smooth.
Step 5
Pour into each shell and top with cherry tomatoes. Bake, uncovered, at 200°C for 30-35 minutes or until a knife inserted near the centre comes out clean. Garnish with fresh basil.