ASPARAGUS, LEMON AND RICOTTA QUICHE

Serves 4-6

350g (12oz) shortcrust pastry

Flour, for dusting

200g (7oz) asparagus spears

200g (7oz) ricotta cheese 2tbsp finely chopped dill Finely grated zest of 1 lemon

100g (3½oz) mild Cheddar cheese, grated

2 large eggs

150ml (5fl oz) single cream Salt and freshly ground black pepper

1tsp nigella seeds (from supermarkets)

On a lightly floured surface, roll out the pastry and use to line a 22cm loose-bottomed quiche tin (about 4cm deep) and set on a baking sheet. Chill for 20-30 minutes, then preheat the oven to 200°C/ fan 180°C/gas 6. Line the pastry with parchment and fill with baking beans or uncooked rice, then bake for 10 minutes. Remove the paper and baking beans or rice and return to the oven for a further 5 minutes. Remove the tin from the oven and set aside. Turn the oven down to 180°C/fan 160°C/gas 4.

Meanwhile, blanch the asparagus in a large saucepan of lightly salted water for 2 minutes, until just tender, then drain and set aside. Dot half the ricotta cheese over the bottom of the pastry case. Sprinkle with the dill, lemon zest and Cheddar cheese. Trim the ends of the asparagus spears to fit the tin and lay on top.

Beat the eggs and cream together with a little salt and freshly ground black pepper. Pour the mixture evenly over the asparagus. Dot the remaining ricotta around the quiche and sprinkle the nigella seeds over evenly. Bake for 40 minutes, until golden and set.