Leek and Asparagus Quiche
Serves: 6
Ready in: 60 mins +
Ingredients:
500g block of readymade short-crust pastry15g unsalted butter
2 leeks, thinly sliced
100g asparagus tips
3 free-range eggs
120g Rachel’s Greek Style Natural Bio Live Yoghurt
240ml double cream
120g strong vegetarian Cheddar cheese
salt and pepper
pinch of English mustard powder
method:
- Preheat oven to 200C/400F/ Gas 6. Grease a large tart case, preferably loose bottomed. Roll out the pastry into a round until it is 5cm larger than the tart case. Lift the pastry up and drape over the tart case, (there should be an overhang). Carefully push the pastry into the edges of the case. Trim the overhang and chill in the fridge for 20-30 minutes.
- Melt the butter and sauté the leeks. Cook the asparagus in boiling water for five minutes and immerse in cold water.
- Bake the pastry case by placing a large piece of greaseproof paper in the centre and fill with dried pulses. Blind bake for 20 minutes until golden.
- Beat the eggs in a jug, add the yoghurt and cream and whisk. Add the cheese and season.
- Once the pastry case is cooked, leave to cool slightly before filling it. Layer it first with the leeks, then half the egg mixture. Now carefully arrange the asparagus tips and finish with the remaining egg mixture.
- Bake for 30-40 minutes until golden and set in the middle. Allow to cool slightly before slicing and serving with a salad.
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