Blue Cheese, Pea and Asparagus Quiche
The taste of Spring in a pastry case! Perfect either served warm as a seasonal main, or chilled and packed for a picnic.
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Cooking tools:
- Food processor
- Tart pan
- Pie weights
- Rolling pin
- Kitchen scale
- Sifter
- Mixing bowl
- Fork
- Oven
- Parchment paper
- Skillet
- Stove
- Grater
- Chef's knife
- Cutting board
- Measuring spoon
- Whisk
- Serving bowl
- Refrigerator
Ingredients
- 200g flour, plus extra to dust
- 50g white vegetable fat, chilled and cubed
- 50g butter, chilled and cubed
- pinch salt
- 2 tsp olive oil
- 1 red onion, thinly sliced
- 50g peas, defrosted
- 3 eggs, beaten
- 150ml double cream
- 2 tsp fresh thyme leaves
- 50g soft blue cheese, such as roquefort
- 100g fine asparagus spears or thicker ones halved lengthways, trimmed
- 40g gruyere, grated
- 2 cos or romaine lettuce, torn
- ½ cucumber, diced
- 2 stems of dill, torn
- 1 tbsp olive oil
- 1 tsp lemon juice
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