Asparagus, pancetta & goat’s cheese quiche
Contains pork – recipe is for non-Muslims/non-pork eaters.
Serve our asparagus and pancetta quiche with a green salad for a summery lunch. Chill any leftovers to enjoy the next day
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Prep:20 mins
Cook:55 mins
plus chilling - Serves 8
- More effort
Nutrition per serving
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kcal 465
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fat 39g
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saturates 18g
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carbs 17g
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sugars 0g
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fibre 2g
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protein 11g
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salt 1.05g
Ingredients
- 320g sheet shortcrust pastry
- 1 tbsp sunflower oil
- 3 shallots , finely sliced
- 150g asparagus , chopped into thirds
- 150g pancetta , diced
- 2 eggs
- 240ml double cream
- 40ml whole milk
- small handful of dill , finely chopped
- 1 tsp Dijon mustard
- 70g goat's cheese
Method
Heat the oven to 180C/160C fan/gas 4. Line a tart tin with the pastry, then scrunch up a sheet of baking parchment and press into the pastry. Cover with baking beans and set aside to chill in the fridge for 10 mins. Cook the pastry in the oven for 15 mins, then remove the baking parchment and beans, then bake for 5 mins, or until cooked and golden. Set aside.
Meanwhile, heat the oil in a pan over medium heat. Stir in the shallots and cook for 5 mins until beginning to soften. Add the pancetta and cook for 5 mins, until golden. Stir in the asparagus and cook for 5 mins more until tender. Remove from the heat.
In a large bowl, whisk together the eggs, cream, milk, dill, mustard and season well with salt and pepper. Stir in most of the asparagus and pancetta mixture. Pour into the prepared pastry case. Crumble the goat’s cheese over the top and arrange the remaining asparagus and pancetta over the surface. Bake for 25-30 mins until set and golden.
