Asparagus & Pancetta Quiche
 
Prep time
Cook time
Total time
 
A quick lunchtime snack or a filling week night dinner. This fresh and flavourful quiche is full of flavour and freshness. Try serving with onion marmalade and a fresh salad.
Author:
Recipe type: Appetiser, Side, Lunch, Snack
Serves: 2-4
Ingredients
  • 100 Grams Pancetta cubed
  • 5-6 Asparagus whole, woody ends chopped
  • 100 Grams Cheddar cheese Grated
  • 3 Eggs beaten
  • 1 Pack All butter short crust pastry
  • 100 Ml Double cream
  • 100 Ml Milk
  • ¼ tsp Salt
  • ¼ tsp Ground black pepper
  • ¼ tsp Dried mixed herbs
Instructions
  1. Start off by pre-heating the oven to 200 degrees C.
  2. In a dry frying pan quickly brown the pancetta (no oil) for 2-3 minutes.
  3. Set aside and to allow to cool
Prepare the Pastry.
  1. Grease a 20cm loose bottom quiche tin, roll out the pastry and place in the tin pressing down firmly on the base and down the sides of the tin. Trim the excess the pastry then using a fork prick the base of the pastry to stop it from rising when blind baked.
  2. Place grease proof paper on top of the pastry case and weigh down using rice or dried beans. Blind bake the pastry case for 15mins or until lightly golden. Remove the beans and paper and bake for a further 5 mins if the base is not fuller cooked.
  3. To mke the savoury custard, beat the eggs in a bowl, add the cream, milk and cheese. Mix well, season with salt and pepper and a sprinkle of dried herbs.
  4. Sprinkle th cooked pancetta onto pastry case, pour over the custard mix, arrange the asparagus on top, finish with another sprinkle of cheese and dried herbs.
  5. Bake for 20-30 mins or until the quiche mixture as set and is golden on top. Remove the quiche and allow to stand for 10 mins before slicing and serving.
Recipe by MongolianKitchen.com at https://mongoliankitchen.com/asparagus-and-pancetta-quiche/