Gruyère, Asparagus and Cocktail Onion Quiche
Spring is the season for British asparagus, and is both delicious and visually pleasing in this savoury cheese tart. The surprising addition of cocktail onions brings a welcome sweet tang and crunch to every mouthful.
Method1. Pre-heat oven to 200°C / 180°C fan / gas 6.
2. Unroll the pastry sheet and drape over a flan dish or shallow tin approximately 25cm in diameter. Trim off any excess overlapping pastry.
3. Line the pastry with baking beans and bake blind for 15 minutes or until the pastry is lightly golden, then remove beans and leave to cool slightly.
4. Beat the eggs in a large mixing bowl then add the Gruyère, cheddar and milk, reserving a small handful of each cheese for later. Mix well and season to taste.
5. Pour the egg and cheese mixture into the pastry shell, then scatter over the Opies Cocktail Onions.
6. Top the mixture with the asparagus spears, arranging in any way you like – if they don’t quite fit inside the dish, dice up the ends of the asparagus to shorten them and sprinkle the chopped pieces over the quiche too, along with the spears.
7. Top with the reserved cheese and cook in the oven for 25-30 minutes until golden and set in the middle
TipDelicious served either hot or cold.
• 320g sheet of ready rolled shortcrust pastry
• 4 eggs
• 100g Gruyère cheese, grated
• 100g mature cheddar cheese, grated
• 130ml milk
• 1 tsp Dijon mustard
• 50g Opies Cocktail Onions, drained
• 80g asparagus, ends trimmed