Shortcrust Pastry: -1 ½ cups plain flour -125g cold butter, chopped -1 egg yolk -2 tbs iced water
Ingredients: 170g asparagus, trimmed, halved -60g green beans, trimmed, halved -1/4 cup frozen peas -1 small zucchini, cut into ribbons -1 small bunch spring onions/scallions, thinly sliced -4 eggs -1/2 cup pouring cream ½ cup sour cream -150g goat’s cheese ¼ cup fresh mint leaves
· -Make short crust pastry, rest for 30mins in refrigerator. -Oil a24cm round loose-based cake tin. Roll pastry on baking paper until large enough to line tin. Lift pastry into tin and press against edges. Refrigerate for 20mins
· -Preheat oven to 200c -Place cake tin with pasty inside in oven, lined with baking paper and rice/weights and blind bake for 10mins. Remove rice/weights and baking paper, and bake until slightly browned.
· -Steam beans, peas, asparagus until just tender. Refresh with cold water to stop cooking process.
· -Arrange asparagus, beans, peas and zucchini in pastry case. Top with spring onions. -Whisk eggs, cream, sour cream and pour over vegetables. -Bake quiche for approx. 45mins or until just set. Serve topped with goats cheese and mint leaves. Can be served hot or cold.