I love a quiche. I’ve been trying to make them at the weekends and then have them for my lunches during the week. This asparagus and leek one by Nathan Turner is quite a good way of getting Honor to eat vegetables- she’s not usually fussy but it’s a trick I’ll keep up my sleeve just in case. For now, a slice of this quiche with some salad is the perfect working lunch.
Asparagus and leek quiche by Nathan Turner
This quiche is a perfect working-from-home lunch. Make one on a Sunday and you’ve got lunch for the week ahead sorted.
-1 shortcrust pastry sheet (bought or made)
-2 tablespoons olive oil
-2 leeks, cleaned and sliced
-2 cups asparagus, cut into 1 inch pieces
-2 cups single cream
-4 large eggs, beaten
-1 tablespoon lemon zest
-salt and pepper
-1 1/2 cups shredded cheese (gruyère works best)
Instructions:
Pre heat the oven to 175 degrees C. Unroll pastry into a pie dish with a removable bottom. Press the pastry into the sides of the dish and line with baking paper. Bake for 12 minutes before allowing to cool completely. Remove baking paper. In a large pan, sauté the leeks over a high heat until they start to soften. Add asparagus and sauté for another 5 minutes. Set aside.
In a bowl, whisk together the cream, eggs, lemon zest, salt and pepper. Layer the bottom of the cooled pastry with 1 cup of the cheese mixture followed by the vegetables. Pour the remaining mixture over the veg and sprinkle with the remaining cheese. Bake for 30 minutes or until set in the middle. Serve hot or cold with salad.
