ASPARAGUS QUICHE
SERVES 6-8
Some people think you are allowed to put anything you want on a quiche, but I’m not so sure. It is actually quite hard to make a good quiche and one of the best I’ve ever eaten was made from a Simon Hopkinson recipe – it was just onions, onions and more onions, plus cream and cheese. Use this egg-to-cream ratio and you have the perfect quiche base upon which to carefully build other flavours without going crazy.
INGREDIENTS
For the pastry:
170g plain flour,
plus extra for
dusting
pinch of salt
50g lard
50g unsalted
butter
1 egg yolk
2 tbsp iced water
For the filling:
2 bunches of
asparagus
(approximately
800g) or purple sprouting broccoli
(200g)
15g salted butter
1 banana shallot
1 garlic clove
3 egg yolks
1 egg
200ml double
