Asparagus and Parma Ham Quiche
Pastry
Ingredients
200g plain flour
100g butter
1 egg
Pinch salt
Cold water to bind
Recipe
Rub the flour and butter together until the mixture resembles fine crumbs. Add the salt and egg. Mix together and add cold water to bind. Wrap in cling film and chill.
Roll out the pastry as thinly as you can and place in a quiche tin. Overlap the sides. Press the pastry into the sides gently and prick all over with a fork. Place a sheet of foil in the middle and fill with baking beans or rice. Bake at 180 oC for about 20 minutes. Remove foil and beans and brush the pastry all over with egg yolk. Return to oven for 5 minutes.
Quiche Filling
Ingredients
8 stalks asparagus
6 slices Parma ham
250g mascarpone
100ml double cream
3 eggs
2 egg yolks
75g grated cheddar cheese
2 tablespoons chopped chives
Recipe
Trim the tough stalks from the bottom of the asparagus and cook in salted water for 2 minutes. Drain and cool. Slice each stalk in 3 length wise. Pat dry and place on pastry. Slice the ham and interweave through the asparagus. Whisk the mascarpone, cream and eggs together. Add the chives and pour over the asparagus. Scatter over the cheese and bake in an oven at 180 oC for 20 minutes.
