Picnic Quiches with Asparagus and Gruyere
- For the pastry
- 175g plain flour
- 100g butter, diced
- 1 medium egg yolk
- For the filling
- 100g asparagus tips, cut into thirds
- 150ml double cream
- 2 medium eggs plus 1 medium egg yolk
- 100ml Mary Berry’s Blue Cheese Dressing
- 4 spring onions, sliced
- 50g Gruyere cheese, grated
- 1 tsp red bell pepper flakes
Preheat the oven to 200C, gas mark 6.
For the pastry, place the flour and butter in a food processor and blitz until it resembles breadcrumbs. Add the egg yolk and 2–3 tbsp water and pulse to form a soft dough. Knead lightly, wrap in clingfilm and chill for 20–30 minutes.
Divide the pastry into six and use to line 6 x 10cm deep fluted tins. Line with foil and baking beans and bake for 10 minutes, remove the foil and beans and cook for a further five minutes.
Meanwhile, blanch the asparagus in boiling water for two minutes, drain and cool.
Whisk together the cream, eggs, egg yolk and blue cheese dressing in a large jug, season. Place the asparagus and spring onions in the pastry cases followed by the cheese. Pour over the sauce, sprinkle with pepper flakes and bake for 25 minutes until golden. Allow to cool slightly before removing from the tins.