Asparagus, Gruyere and Sun Soaked Tomato Quiche

For the Pastry – 200g Plain Flour

For the Pastry – 100g Salted Butter, cooled

For the Pastry – Pinch of salt

For the Pastry – Cold water to bind – approximately 5 to 8 tablespoons

For the Filling – 2 Large Eggs

For the Filling – 300ml of Double Cream

For the Filling – Sun soaked tomatoes, approximately 70 grams or to taste

For the Filling – 80 grams gruyere cheese, grated

For the Filling – Asparagus, approximately 200 grams of the fine variety or to taste

For the Filling – Salt & Pepper

To make the pastry. Dice cold butter and put in blender with the flour and a pinch of salt. Blend to fine breadcrumbs and add water until the pastry clumps together. Form into a ball and wrap in cling film and cool in the fridge for a little while. When cool, roll out on a floured work surface and line the tart tin. Cool again for 30 mins (or 15 in the freezer).  Set the oven to 180 C.

One the pastry is cooled and firm, line with baking parchment and baking beans then bake for 20 minutes. Remove the beans and continue to cook for a further 5 minutes. Once golden brown remove from the oven and set aside whilst you prepare the filling.

Break off the hard ends of the asparagus and sauté in a frying pan with a little olive oil and seasoning until slightly coloured. Add a little water to steam if necessary. It is important not to completely cook the asparagus. Set aside to cool a little.

Whisk the eggs in a large bowl and add the cream. Season with salt & pepper and add the grated cheese. Cover the flan case with chopped up sun soaked tomatoes and cover with egg / cheese mixture. Add the cooled asparagus in a circular pattern with spears facing outwards.

Place flan case on a baking tray and bake for approximately 25 minutes until brown – the tart should have a slight wobble. Cool in the case. Best served at room temperature.