Asparagus, Pea & Bacon Quiche

There's not a great deal for the savoury lovers on this blog so far, so today I thought I'd mix it up by doing a quiche with whatever was in the fridge. Some fresh asparagus and peas alongside some bacon seemed like a good combination and it turned out really well! If you're a veggie, just leave the bacon out, still super tasty! - Bekki

Ingredients;

175g plain flour

85g cold cubed butter

3tbsp cold water

3 eggs

3tbsp milk

2tbsp flour

80g grated cheddar

6 rashers of bacon

1 small onion

Approx 8-10 spears of asparagus

100g peas

Seasoning

Equipment;

Food processsor

10" loose bottomed flan/quiche tin

Baking beans/rice

Oven Temp;

200c/400f/Gas 6

Method;

• First off, the pastry. Pop the flour and butter into the food processor and pulse to a breadcrumb consistency. Now add the water whilst on a low speed until the pastry forms in to a ball. Go 1 tablespoon at a time as you may not need all of the water.
• Flour your work surface and roll out the pastry to fit the tin. 
• Place pastry into the tin and place in the baking beans on top of parchment.
• Blind bake for 10 minutes.
• In a pan, sweat off the onion gently until translucent and put to one side.
• Fry the bacon until cooked and put to one side.
• Remove the pastry from the oven and take out the baking beans. Prick the base of the pastry case and bake for a further 10 minutes.
• In a bowl, mix together the eggs, milk, seasoning and flour. Add in the grated cheese and mix well.
  The seasoning I decided on was salt, white pepper and 1tbsp mixed herbs
• Boil the asparagus and peas for 2 minutes and place into cold water to keep the colour.
• Clunk up the bacon into bitesized pieces and pop in with the onion. Scatter across the base of the pastry case.
• Now scatter the peas evenly among the bacon and onion.
• Arrange your asparagus in a clock fashion or however you desire.
• Now pour over the egg and cheese mixture. Pour slowly and gently to avoid disturbing the distribution of ingredients in the case.
• Reduce the oven temperature to 180c/350f/Gas 4 and bake for 25-35 minutes. The filling will rise up and go golden on top.
• Serve hot or leave to cool and enjoy cold.

Verdict;

The pastry was perfectly short and crisp, the filling was well distributed and flavourful without being too complex. The peas and asparagus added wonderful colour and the eggy cheese mix was salty and very savoury. All in all a perfectly balanced end result which was perfect with minted new potatoes.