Asparagus, Ham & Goat's Cheese Quiches
A community recipe by CakeMuffinPieNot tested or verified by Nigella.com
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Preheat the oven to 190 degrees c. Roll out the pastry to approx 0.5-1cm thickness and cut into 4 squares big enough to fit a 10 cm flan tin. Place a pastry square over a flan tin and gently press into the bottom and the fluted sides ensuring that no holes are made in the pastry. Do not cut off any overhanging pastry at this stage. Prick the base all over with a fork, then cut a square of greaseproof paper to go on top of the pastry; pour some blind baking beans on top of the greaseproof paper. Repeat for the other tins. Place the flan tins in the oven on top of a baking tray and bake for 15 minutes. Fry the chopped jamon or lardons for a few minutes until slightly browned. Boil the baby asparagus in boiling water, approx 5 minutes, until tender. Crack the eggs until a bowl and beat, then mix in the creme fraiche. Grate 100g of the cheese and add to the egg mixture along with the torn basil, salt and pepper. Mix to combine. After 15 minutes, remove the flan tins from the oven and cut off the surplus pastry with a knife. Crumble the remaining cheese into the bottom of the flan tins, add the fried jamon/lardons, and then place 4 of the asparagus spears on top. Distribute the egg mixture evenly into the flan tins, covering the cheese and jamon; the asparagus will just be visible on top. Bake in the oven for approx 20-25 minutes until the egg mixture has set and is golden on top.
Preheat the oven to 190 degrees c. Roll out the pastry to approx 0.5-1cm thickness and cut into 4 squares big enough to fit a 10 cm flan tin. Place a pastry square over a flan tin and gently press into the bottom and the fluted sides ensuring that no holes are made in the pastry. Do not cut off any overhanging pastry at this stage. Prick the base all over with a fork, then cut a square of greaseproof paper to go on top of the pastry; pour some blind baking beans on top of the greaseproof paper. Repeat for the other tins. Place the flan tins in the oven on top of a baking tray and bake for 15 minutes. Fry the chopped jamon or lardons for a few minutes until slightly browned. Boil the baby asparagus in boiling water, approx 5 minutes, until tender. Crack the eggs until a bowl and beat, then mix in the creme fraiche. Grate 100g of the cheese and add to the egg mixture along with the torn basil, salt and pepper. Mix to combine. After 15 minutes, remove the flan tins from the oven and cut off the surplus pastry with a knife. Crumble the remaining cheese into the bottom of the flan tins, add the fried jamon/lardons, and then place 4 of the asparagus spears on top. Distribute the egg mixture evenly into the flan tins, covering the cheese and jamon; the asparagus will just be visible on top. Bake in the oven for approx 20-25 minutes until the egg mixture has set and is golden on top.
Introduction
Great for picnics, packed lunch for work or school, or as a light lunch with green salad.
Great for picnics, packed lunch for work or school, or as a light lunch with green salad.
Ingredients
Serves: Makes 4 mini quiches.
Metric
Cups
- 375 grams shortcrust pastry (ready rolled or home made)
- 200 grams goat's cheese (firm)
- 100 grams jamon (chopped, or lardons)
- 16 baby asparagus
- 2 eggs
- 100 millilitres creme fraiche (half fat)
- 2 tablespoons basil leaves (torn)
- 1 salt
- 1 freshly ground pepper
- 13¼ ounces shortcrust pastry (ready rolled or home made)
- 7 ounces goat's cheese (firm)
- 3½ ounces jamon (chopped, or lardons)
- 16 baby asparagus
- 2 eggs
- 4 fluid ounces creme fraiche (half fat)
- 2 tablespoons basil leaves (torn)
- 1 salt
- 1 freshly ground pepper
Method
Asparagus, Ham & Goat's Cheese Quiches is a community recipe submitted by CakeMuffinPie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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