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Asparagus and Red Peppers Quiche

Preparing time: 40 min
Bake time: 30 min
Pastry case:
250 g plain flour or all-purpose flour
½ tsp granulated sugar
½ tsp salt, preferably fine
125 g cold butter
1 free range egg       
40 ml very cold water
Baked pastry shell
Following the recipe here, prepare and bake the pastry case.
14 asparagus stalks
The bunch of AsparagusBend the stalk of asparagus until snaps
Bend each stalk of asparagus gently until it snaps.
1 tsp salt
Plunge the asparagus ends into the pan of water
Fill a pan with cold water, add salt, plunge woody parts into the pan and bring to the boil.
Cook the asparagus until tenderCooked asparagus tips
Then plunge asparagus tips into the pan and cook 1-2 minutes until tender. Remove the asparagus with tongs or a slotted spoon and set aside. 
4 confit peppers from this recipe or store-bought roasted sweet peppers
Dice the peppers finelySpread the diced peppers over the baked case
Dice the peppers finely and spread them in the baked case making an even layer.
1 egg
2 egg yolks
200 ml double cream
Pinch of grated nutmeg
Salt and pepper to taste
The egg and egg yolkAdd the double cream
In a glass bowl mix the egg, egg yolks and cream, add a pinch of salt, pepper and nutmeg.
Spoon the mixture over the peppers
Spoon ¾ of the mixture over the peppers. 
Lay the cooked asparagusPour the rest of the mixture over the asparagus
Lay the asparagus over the peppers and spoon the rest of the mixture over the asparagus.
Asparagus and Red Peppers Quiche; Polly Eats London
Pop the quiche into the oven preheated to 190ºC/gas mark 5 and bake immediately for 30 min until the filling is puffed. Leave for 20 minutes and then unmould. Serve warm with lettuce.

Recipe for filling from the book Michel Roux 'Pastry Savoury and Sweet'

Asparagus Quiche with Sweet Peppers; Polly Eats LondonAsparagus Quiche with Sweet Peppers; Polly Eats London

Asparagus Quiche with Sweet Peppers; Polly Eats London


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