Polly Eats London

Preparing time: 40 min	Bake time: 30 min
Ingredients	Method
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	Following the recipe here, prepare and bake the pastry case.
14 asparagus stalks	Bend each stalk of asparagus gently until it snaps.
1 tsp salt	Fill a pan with cold water, add salt, plunge woody parts into the pan and bring to the boil.
	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 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	In a glass bowl mix the egg, egg yolks and cream, add a pinch of salt, pepper and nutmeg.
	Spoon ¾ of the mixture over the peppers.
	Lay the asparagus over the peppers and spoon the rest of the mixture over the asparagus.
	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.