This delicious asparagus and pea quiche is perfect for summer lunches.
For the shortcrust pastry, weigh the flour and salt into the bowl of a stand mixer and with the paddle attachment; mix in the butter until it resembles breadcrumbs. With the mixer on slow, add in the eggs and continue to mix until the mixture just comes together. Turn onto a floured surface and lightly knead until a smooth dough is formed. Roll out pastry on a floured surface and line the tart tin. Prick holes in the base with a fork and leave to rest in the fridge while you prepare the filling.
For the filling, bring a pot of lightly salted water to the boil and cook asparagus until cooked but still firm (5 minutes). Do the same with the fresh peas but only cooking them for around 3 minutes. Preheat the oven to 180°C. Beat the eggs in a bowl; add in the yoghurt, cream and fresh herbs, whisking to combine after each addition. Season mixture with salt and pepper to taste. Cover the bottom of the pastry case with half of the cheese. Arrange the asparagus and peas in a decorative way and sprinkle the rest of the cheese over the top. Pour over the prepared egg mixture. Bake in the oven for 35-40 minutes or until golden brown all over and set.
Nutritional analysis per serving (20 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99
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