Asparagus Quiche
An asparagus & Parmesan pie is a light, savoury dish combining asparagus, pancetta, and rich Parmesan cheese in a creamy filling, baked in a crisp pastry shell.
Ingredients:
Dough:
250g Plain Flour
100g Cold Stork Vegan Baking Block
Filling:
200g Asiago Frozen Asparagus (chopped)
50g Pancetta (cubed)
1 small Onion (finely chopped)
100g Zanetti Parmegiano Reggiano(grated)
1 tbsp Flora Spread/Butter
Salt & Pepper (to taste)
Method:
Start with the pastry. Place flour and salt in a bowl. Rub in the cold margarine until mixture resembles fine breadcrumbs.
Add cold water, 1 tbsp at a time, mixing until the dough just comes together.
Wrap in cling film, and chill for 30 minutes.
Preheat oven to 180°C.
Line a greased tart tin with the pastry, prick the base, and blind bake for 10–12 minutes.
Fry the pancetta without any fat in a skillet until it starts getting crispy.
Add the butter and sauté the onion until soft.
Add asparagus and cook for 3–4 minutes.
In a bowl, whisk eggs, cream, Parmesan, salt, and pepper.
Pour the egg mixture in the cooked pastry shell.
Spread the onion & asparagus over.
Bake for 30–35 minutes until set and golden.
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