Asparagus, gruyere & pancetta quiche

You could save time and use bought savoury short pastry sheets for this tasty tart, but pastry dough really is a doddle to make in a food processor.

Pastry

200g flour 100g butter, well chilled, cut into small cubes 1 egg yolk

3-4 tbsp chilled water

Filling

20g butter

1 small onion, finely chopped

8 slices pancetta, coarsely chopped

30g gruyere cheese, grated

3 eggs

150ml cream

50ml milk

1 small lemon, finely grated zest

Pinch of freshly grated nutmeg

450g fresh asparagus, trimmed and blanched

Pastry:

Place flour and butter in a food processor and mix until fine and crumbly. Add egg yolk and 3 tablespoons chilled water. Continue to process until dough comes together in a ball, adding a little extra water if needed. Form dough into a flat brick, cover with plastic wrap and refrigerate for at least 30 minutes.

Heat oven to 190C. Roll out dough between 2 sheets of plastic wrap and line a 34cm x 12cm tart tin. Prick base all over with a fork. Cover with crumpled baking paper and top with a layer of baking beans.

Bake 10 minutes, then remove from oven and take out paper and beans. Trim pastry edges and return to oven for a further 5 minutes or until lightly golden.

Filling:

Reduce oven temperature to 180C. Melt butter in a pan over low heat. Add onion and half the pancetta and saute´ until onion is soft and transparent.

Spoon mixture over base of pastry case and sprinkle with half the cheese.

Combine eggs, cream, milk, zest and nutmeg, then season with salt and freshly ground black pepper. Pour mixture into pastry case and top with asparagus spears, remaining cheese and slices of pancetta.

Bake 25-30 minutes until set. Allow to sit for at least 10 minutes before serving. Makes a 34 x 12cm quiche