Quiche

Ingredients

(1 x 24cm)
 For the Pastry

• 40g soda water
• 120g butter, softened
• 180g flour
• Pinch of salt
  
  

For the Filling

• 6 eggs
• 100ml cream
• Salt and pepper
• Nutmeg
• 1 bunch asparagus, blanched
• 2 tbsp parsley, chopped
• 3 tbsp chives, chopped
• 1 handful baby spinach, finely sliced
• 50g gruyere, grated
• 50g soft goat’s cheese
  
  

Method

Mix together all ingredients until just combined. Wrap in plastic wrap and chill for ½ hr. Pin the pastry out to about 3-4mm thick and place into quiche dish. Trim the edge and chill. Line with baking paper and baking beans and bake for about 10-12 minutes and remove the beans. Bake for a further 5 minutes until golden. 

Gently pour in the egg mix and arrange the asparagus on top and crumble around the goats cheese and bake for about 15-20 minutes until the egg mix has set.