Give Quiche A Chance...
Asparagus, Pea, Leek & Gruyere Quiche
It's the weekend and two chaps need feeding for their lunches. What could be easier than a slice of quiche and salad. It's a balanced lunch with vegetables a plenty (as well as the salad) and then there's the butter, and cream, and cheese!
Start by making your shortcrust pastry. We used a food processor for speed, but rubbing cold fat into flour by hand doesn't require any extra washing up. There are plenty of pastry calculators on the internet to help you work out how much you'll need. All you need to decide is how rich and decadent you want your pastry. 50/50 flour and butter is meltingly luxurious, but not very healthy. We've opted for a 65/30 ratio for a workable, and still short, pastry.
After resting in the fridge, roll our and carefully line you case. You can use fluted or plain, straight sided or sloped, metal or ceramic. Whatever you use just make sure to leave on the excess until after you've blind baked as this helps avoid shrinkage. Chill for a further 30 minutes then blind bake and, if you need to do a little maintenance on cracks, give a little egg wash to keep your case water tight.
For the filling we briefly blanched our asparagus spears until just tender. We sauteed leek in butter and set aside to cool, along with frozen peas left to thaw. We added nutmeg, salt and pepper to our egg and cream mix and diced our Gruyere.
Scatter your ingredients evenly over the base of your quiche then carefully pour over your egg and cream mix. Lay the asparagus spears on top (or chop in with the rest of your mix) and finish with a little extra grated Gruyere, then bake until just set (we lowered our oven temperature to 130 degrees fan to avoid boiling the mix.
Enjoy hot or leave to cool and serve with a good salad. If it's not to take in your lunchbox we'd also suggest a glass of something nice, if you know what we mean!