Bacon & Asparagus Quiche


May 29, 2013 by marksetchfield


Serves 6-8

For the pastry
4oz plain flour
2oz unsalted butter, cold and diced
1 pinch of salt
1-2 tbsp cold water

For the filling
6oz smoked bacon
1 tsp all-purpose seasoning
8 asparagus stems
1 medium red onion 
3 eggs
1/3 pint of milk
1/2 tsp garlic powder
1 tsp mixed herbs
2 tbsp grated Parmesan

Chef says: I used pre-made pastry – it makes the cooking process much quicker and easier. I bought smoked bacon from my local farmers’ market – the off-cuts, which taste delicious and are better value for money.

For the pastry

Put the flour and butter into a food processor along with a pinch of salt. Blitz until the mixture resembles breadcrumbs. Add 1-2 tsp of cold water and keep mixing until the dough binds together. Remove the pastry and flatten into a round shape, cover with cling film and chill in the fridge for about an hour. Remove the pastry from the cling film and roll out onto a lightly floured surface to about 3mm thickness. Line a 20cm fluted flan tin with the pastry. Prick the base with a fork and chill for 20 minutes. Heat the oven to 180 degrees Celsius/gas mark 4. Line the pastry with baking parchment and fill with dried kidney beans. Cook for about 20 minutes until the pastry is a pale golden colour. Take out the beans, brush the inside of the pastry case with a little egg white and cook for a further 2 minutes. Remove from the oven and allow to cool.

For the filling
Trim the bacon and cut into small pieces, and sprinkle it with some all-purpose seasoning. Wash and cut the asparagus – this should break naturally at the ends. Place the asparagus in a bowl with some hot water, cover and cook on full power in a microwave for two minutes, until soft. Drain and leave to cool. Finely dice the red onion. Whisk the eggs and milk together with the garlic powder. Layer the bacon, asparagus and red onion over the pastry and season. Pour the egg and milk mixture over the top, making sure it is spread evenly. Top with some more bacon and asparagus. Sprinkle the mixed herbs and grated Parmesan over the top. Cook in the oven for about 45 minutes, until the pastry is golden brown and the egg has cooked through. Leave to cool, and then serve with a crisp salad and a healthy dollop of chutney.


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