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(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


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.          

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