Asparagus & Gruyère Quiche Recipe | Clarence Court Eggs
Our asparagus and gruyère quiche with its spelt pastry is golden, flaky, rich and creamy, with woody yet sweet spears to top it off.
Ingredients
- 200g spelt flour
- 100g salted butter, cold and cubed
- 1 Leghorn White egg yolk
- 2 tablespoons cold water
- A knob of butter
- 1 tablespoon olive oil
- 1x shallot, finely diced
- 1x leek, finely sliced
- 3 Leghorn White egg yolks, plus 1 whole egg
- 200ml double cream
- 75g Gruyère, grated
- 50g Parmesan, grated
- Small handful of chives, finely chopped
- 250g British asparagus, lightly blanched
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