Strawberry and asparagus quiche

Strawberry and asparagus quiche
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Method

  1. Preheat your oven to 200C/400F/Gas mark 6. and line a baking tray with baking paper.
  2. On a floured surface, roll out the puff pastry to fit the baking tray and use a knife to score a 2cm border around the edge without cutting through the pastry completely.
  3. Prick the pastry all over inside the border, brush with whisked egg mixture and bake for 12-15 minutes then remove and push down the base inside the border and set aside to cool.
  4. In a bowl, mix the creme fraiche, eggs and yolk and the parmesan together, lightly season, them empty the filling onto the chilled pastry, ensuring that none goes over the border.
  5. Arrange the asparagus tips and the strawberries over the mixture and using a pastry brush, cover the border with the whisked egg mix and gently brush the asparagus and strawberries too.  Sprinkle with the crushed peppercorns.
  6. Bake for about 20-25 mins until the pastry is golden brown and the filling is cooked.

Recipes from www.sweetevestrawberry.co.uk

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.

Tip

This recipe is quick and easy - using bought puff pastry it's a twist on a classic quiche.

Ingredients

1 tbsp flour for dusting
250g ready roll puff pastry
1 whisked whole large egg, for glazing
75g asparagus tips
150g Sweet Eve strawberries, washed and halved
4 tbsp crème fraiche
2 large eggs, plus 1 extra yolk
10 crushed pink peppercorns
50g Parmigiano cheese, grated
salt & pepper

Notes

Time: 10 mins
Serves: 6
Nutrition: n/a