As­para­gus, goats’ cheese and turkey ba­con quiche

Friday - - Wanted -

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

(serves 8)


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.


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