Asparagus, goats’ cheese and turkey bacon quiche
Prep time: 1 hour
Baking time: 30 mins Ingredients 250g plain flour 125g unsalted butter, at room temperature 1 egg, whisked 2 tbsp water
milk, for brushing For the filling: 30g butter oil, for frying turkey bacon rashers, finely chopped asparagus spears, trimmed and cut 2 6 lengthways 100g 300ml 200ml 4 2 tbsp Method: 1. To make pastry, sift flour into a large bowl, then rub in butter with fingertips until mixture resembles breadcrumbs. Add egg and bring together with hands. Add water and knead on a cold, floured surface until dough forms. Wrap in cling film and refrigerate for 30 minutes. Preheat oven to 190°C. Remove pastry from cling film and roll out on a floured surface into a thin layer. Put dough into a greased 35cmx12cm tin and carefully push into edges. Prick pastry base all over with a fork to release trapped air and stop pastry from rising. Line pastry with baking parchment, fill with baking beans, place on a baking tray and blind bake for 15-20 minutes. Remove beans and paper from case, brush pastry with a little milk, then bake at 180°C for 10 minutes until golden. To make filling, melt butter in a pan and fry turkey bacon until golden brown. Heat a little oil in a frying pan and cook asparagus spears until charred.
4. goats’ cheese double cream milk eggs Parmesan, grated salt and pepper
6. Spoon turkey bacon into pastry case, add asparagus and crumble goats’ cheese on top. Mix cream, milk and eggs in a jug, season then pour into pastry case. Sprinkle top with Parmesan and bake at 180°C for 20-30 minutes until filling is golden and set.
RECIPE BY CHEF MARCUS BEAN, WINNER OF IRON CHEF UK 2010