TOMATO, ASPARAGUS AND GOAT’S CHEESE QUICHE | SA Garden and Home

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