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Serves 6
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For the pastry:
For the filling:
To serve:
- Sift the flour and salt into a dish or food processor. Cut the butter into cubes and add to the bowl or food processor. Rub or pulse the mixture together until the mix resembles fine breadcrumbs. Add a tablespoon of ice cold water to the food processor and lightly pulse. Repeat this until a dough just starts to come together. Once the dough has just started to form a ball, turn out onto a work surface and knead lightly to form a dough. Wrap and chill for 20 minutes.
- Preheat the oven to 200˚C/180˚C fan/gas mark 6 and grease a 20cm tart tin with butter.
- Roll out the pastry on a lightly floured work surface to a thickness of 5mm. Wrap the pastry around the rolling pin and gently lower it into the prepared tin, pressing the pastry gently into the base and sides. Trim away any excess pastry.
- Cover the pastry case with parchment paper, then fill with baking beans. Blind bake for 15 minutes. Remove the beans and paper and return the pastry case to the oven for five minutes longer or until golden-brown. Remove the pastry case from the oven.
- Reduce the oven temperature to 180˚C/160˚C fan/gas mark 4.
- In a bowl, whisk together the eggs and cream, then season with salt and pepper.
- Arrange the asparagus spears inside the tart case, then sprinkle over the chicken pieces and parsley. Pour over the egg and cream mixture until almost level with the top of the pastry case. Scatter the cheese over the top.
- Bake for 20-25 minutes, or until the filling has set and the pastry is golden brown. Remove from the oven and set aside on a wire rack to cool slightly.
- Cut the quiche into slices and serve with mixed leaves.
Nutrition Facts
Per serving: 615kcals, 38.1g fat (20.7g saturated), 35.1g carbs (1g sugars), 32.5g protein, 1.5g fibre, 0.72g sodium
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