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.

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4. goats’ cheese double cream milk eggs Parmesan, grated salt and pepper

(serves 8)

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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