As we are making these little quiches in real time, you can prepare the pastry in advance or use ready rolled pate brisée (shortcrust pastry) and this will cut the preparation time considerably.
INGREDIENTS
- 75g (3oz) butter, chilled
- 150g (5oz) plain flour, plus 1 tbsp for dusting
- ¼tsp salt
- 12 fine asparagus spears, chopped into 2cms
- 3 medium free range eggs
- 100ml double cream or use crème fraiche if you prefer
- 50g (2oz) Gruyère, grated
- 1tbsp dill, finely chopped
PREPARATION
- Place the butter, flour and salt in the bowl of a food processor and pulse until partly combined. Add 40ml of cold water and pulse again a few times until it forms a dough. Wrap in cling film and chill for 30 minutes.
- Heat the oven to gas 4, 180°C, fan 160°C. Bring a saucepan of water to the boil and blanch the asparagusfor 2 minutes. Lightly beat the eggsin a jug then stir in the double cream, Gruyère and dill.
- Lightly dust a clean surface with flour and roll out the pastry to 5mm thick. Using an 8cm fluted cutter cut out rounds and line a 12 hole cupcake tray. Divide the asparagus between the pastry rounds keeping the tips to decorate.
- Pour over the egg mixture and top with the asparagus tips. Bake for 20-25 minutes until risen and golden.
