Food and Travel Magazine | Asparagus quiche
Angela’s egg-to-cream ratio ensures the perfect quiche to use as a blueprint for adding or altering flavours.
Ingredients
- 170g plain flour, plus extra to dust
- 50g lard
- 50g unsalted butter
- 1 egg yolk
- 2tbsp iced water
- 2 bunches asparagus (approx. 800g) or 200g purple sprouting broccoli
- 15g salted butter
- 1 banana shallot, chopped
- 1 garlic clove, crushed
- 1 egg, plus 3 egg yolks
- 200ml double cream
- 200g cheddar, grated
- crisp green salad, to serve (optional)
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