Gruyere, Asparagus and Cocktail Onion Quiche
Great for picnics, beach snacks and outdoor entertaining.
- 320g sheet of ready rolled shortcrust pastry
- 4 eggs
- 100g gruyere cheese, grated
- 100g mature cheddar cheese, grated
- 130ml milk
- 1tsp dijon mustard
- 50g Opies Cocktail Onions
- 80g asparagus, ends trimmed
- Pre-heat oven to 200°C / 180°C fan / gas 6.
- Unroll the pastry sheet and drape over a flan dish or shallow tin approximately 25cm in diameter. Trim off any excess pastry that overlaps the edges.
- Line the pastry with baking beans and bake blind for 15 minutes or until the pastry is lightly golden, then remove to cool slightly.
- Beat the eggs in a large mixing bowl then add the gruyere, cheddar and milk, reserving a small handful of each cheese for later. Mix well and season to taste.
- Pour the egg and cheese mixture into the pastry shell, then scatter over the cocktail onions.
- Top the mixture with the asparagus spears, arranging in any way you like – if they don’t quite fit inside the dish, dice up the ends of the asparagus to shorten them and sprinkle the chopped pieces over the quiche too, along with the spears.
- Top with the reserved cheese and cook in the oven for 25-30 minutes until golden and set in the middle.
Delicious served either hot or cold.