Well with it being Summer and all that, how can I refuse a dish that can be portable too, especially when you make them in individual pastry cases.
D complimented that he could really taste the asparagus. The peas were dotted here and there like green marbles and the mint, minced to its dear life - flecking the golden cheesy creamy topping. I personally found the Quiche incredibly rich and actually struggled to eat a whole one, even though it was served with a side of salad.
Makes 6 individual quiches or 1 large quiche
Blind baked shortcrust pastry lining 6 mall fluted tins
For the filling
Bundle of asparagus, chopped to fit tin, then blanched and drained
100g peas, blanched and drained
Handful of fresh mint, removed from the stalk and minced
250ml - 300ml double cream
80g cheddar cheese, grated
Salt and pepper to taste
In a bowl, pour the double cream, then whisk in the eggs and season to taste. Stir in the minced mint.
Pour over the blind baked pastry that has been layered with the blanched asparagus and peas. Then scatter over the grated cheese.
Bake gas mark 4/180oc for 30 - 35 minutes or until golden.
Allow to cool, before serving.