Prep Time: 30 minutes
Total Time: 65 minutes
Serves: approx. 6-8 slices
- 140g all-purpose flour
- 85g butter, cubed
- 85g smoked cheddar, finely grated
- 5 eggs
- 175ml milk
- 100g smoked cheddar, grated
- 300g green asparagus, washed and trimmed
- fleur de sel and freshly cracked pepper
- Put flour and cubed butter into a food processor and blitz until it resembles breadcrumbs. Add the grated cheddar into the pastry and whizz the processor just a couple of times to incorporate. Add 3 tablespoons cold water and mix until the pastry forms a ball. Do not over-process. Alternatively you can make the pastry with your hands by simply adding flour and butter to a bowl and rub with your fingertips until the mixture resembles breadcrumbs. Add the cheddar, kneading to incorporate then add the water and knead until the pastry comes together to form a ball.
- Wrap the dough in cling film and chill for 5 minutes. Butter a quiche or tart form.
- Heat oven to 180 degree. Lightly dust the work surface with flour, roll out the pastry and line the form. Place in the freezer and chill in for 20 minutes. Line the pastry case with baking paper, fill with beans and bake for 15 minutes. Remove the beans and paper, then return the pastry case to the oven for a further 10 minutes.
- Break the eggs into a jug, whisk lightly, then pour the milk, add fleur de sell and pepper to taste and whisk to incorporate. Sprinkle half the grated cheese over the pastry case, then add the asparagus, egg mixture and remaining cheese (you may not need all the mixture, so add it gradually). Bake in the lower half of the oven for 30 to 35 minutes or until the egg mixture has set.
Note: If you cannot find smoked cheddar you can substitute it with regular cheddar like Montgomery.