TOMATO, ASPARAGUS AND GOATS CHEESE QUICHE | SA Garden and Home
Franck Deroche of Blairgowrie, Jo’burg shares some of his favourite French recipes. Spoil your guests by setting a beautiful table and serving this flavoursome
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gardenandhome.co.za.
Ingredients
- For the pastry:
- 300g all-purpose flour
- 3ml salt
- 160g unsalted butter, cold and cut into cubes
- about 70ml very cold water
- For the filling:
- Dijon mustard
- 20–30 baby tomatoes
- 3 eggs
- 250g crème fraiche
- 250g cheese, preferably Emmental or Gruyère, grated
- salt and pepper, to taste
- 12–16 baby asparagus
- 100g soft goat’s cheese, sliced
- 1T thyme
- To serve:
- microgreens
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