Asparagus and goat’s cheese quiche with parmesan crust

Asparagus and goat’s cheese quiche with parmesan crust


1/2 cup plain flour
1/2 cup wholemeal flour
70g olive oil spread (chilled)
½ cup shredded parmesan
Iced water as needed

2 bunches asparagus
120g soft goat’s cheese
4 eggs (from my very own RSPCA Approved hens in the backyard…)
¼ cup milk
Freshly ground pepper

Oil a 20cm flan tin. Sift the flour into a large bowl and rub in the spread (I use a pastry rubber rather than my hands) until the mixture resembles breadcrumbs. Stir in the parmesan. Make a well in the middle and add water, 1tbsp at a time, stirring between additions with a flat bladed knife until the mixture comes together. Form into a ball and chill in the freezer for 20 minutes. When chilled, use a cheese grater to grate the pastry into the flan base. Press down to cover the base and sides with pastry. Pre-bake the pastry for 10 minutes at 200°C and allow to cool for 5 minutes before adding the filling.

Steam the asparagus until it is just cooked. In a jug gently beat the eggs, milk and pepper. Spread the cooked asparagus onto the flan base. Add dollups of the goat’s cheese on top of the asparagus. Pour over the egg mixture. Bake at 200°C for 30 min or until filling is firm to the touch.

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