Asparagus & Cheddar Quiche Recipe - Ivy’s Reserve

Name: Asparagus & Cheddar Quiche Recipe - Ivy’s Reserve
Ingredients: 260g/9.2oz (2 ⅛ cup) plain/all-purpose flour, plus extra to dust; 155g/5.5oz (⅔ cup) Ivy’s Reserve Salted Butter , chilled and cubed; 150g/5.3oz Ivy’s Reserve Vintage Cheddar , finely grated; 2 large eggs; 4 egg yolks; 1 tbsp olive oil; 2 garlic cloves, finely sliced; 2 leeks, washed, trimmed and finely sliced; 300ml/10 fl oz single/light cream; 30g bunch mixed soft herbs (e.g. dill, parsley, chives, chervil and/or tarragon), finely chopped; 250g/8.8oz asparagus, woody stalks removed, stems finely sliced and tips kept whole

www.ivys-reserve.com

A firm favourite that makes use of Ivy's Reserve Cheddar. A perfect and easy to make quiche ideal for Spring, Summer or any other time of the year

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Ingredients

260g/9.2oz (2 ⅛ cup) plain/all-purpose flour, plus extra to dust
155g/5.5oz (⅔ cup) Ivy’s Reserve Salted Butter , chilled and cubed
150g/5.3oz Ivy’s Reserve Vintage Cheddar , finely grated
2 large eggs
4 egg yolks
1 tbsp olive oil
2 garlic cloves, finely sliced
2 leeks, washed, trimmed and finely sliced
300ml/10 fl oz single/light cream
30g bunch mixed soft herbs (e.g. dill, parsley, chives, chervil and/or tarragon), finely chopped
250g/8.8oz asparagus, woody stalks removed, stems finely sliced and tips kept whole