Easy EASTER

Asparagus quiche

This quiche not only looks impressive – we can assure you that it tastes just as good!

Serves 10 • Ready in 1hr 40 mins, plus chilling

for the Parmesan pastry:

50g Parmesan cheese, grated, plus a little extra, to garnish
225g plain flour
140g cold unsalted butter, diced

for the filling:

3 free-range eggs
175ml double cream
150g fine asparagus, blanched and cooled
125g Gruye`re cheese, grated

you will need:

a 20cm tart tin, lightly buttered; greaseproof paper; baking beans

1 Heat the oven to 200C/Gas 6. Rub the Parmesan, flour, butter and a pinch of salt together to resemble breadcrumbs. Add 4tbsp ice water and bring together to form a dough. Wrap in cling film and chill for 30 mins in the fridge.

Roll out the dough to 4mm and carefully line the tart tin, pushing the pastry into all the crevices. Allow the pastry