WINING & DINING RECIPE S TO TRY AT HOME


BRITISH ASPARAGUS, GOAT’S CHEESE AND SMOKED BACON QUICHE


INGREDIENTS - FOR THE PASTRY


250g plain flour 125g unsalted butter at room temperature, plus a little extra for greasing 1 egg 2 tbsp water (or buy readymade short crust pastry)


INGREDIENTS - FOR THE FILLING 116


30g butter 2 rashers of thick smoked back bacon (finely chopped) 6 spears of asparagus 100g of goat’s cheese 300ml double cream 200ml of milk 4 medium eggs Salt and pepper 2 tbsp grated parmesan


METHOD - SERVES 8


Start by making the pastry. Sift your flour into a large bowl, then rub in the butter with your fingertips until it resembles breadcrumbs.


Mix in the egg, then add to the flour and bring together with your hands. Add the water and knead on a cold floured surface until fully mixed. Then wrap in cling film and chill for 30 minutes in the fridge.


Next, preheat the oven to 190°c and remove your pastry from the fridge. Grease a loose bottomed tart case, ideally a round 20cm diameter by 3-4cm deep or a 35cm by 12cm rectangular fluted flan tin.


Roll out the pastry on a floured work surface until it’s an even thickness of about ½ - 1cm.


Line the pastry tin with your pastry making sure you press into the edges of the tart case all the way round. You can use a 2cm ball of pastry to press the pastry into the tin to prevent piercing the pastry. Prick all over the pastry base with a fork, to release trapped air and stop the pastry from rising.


Now line the pastry with parchment paper, fill it with baking beans or rice. Then place onto a baking tray and bake for 15-20 minutes, then remove the beans and the paper from the case, brush the pastry with a little milk or egg wash, then pop back in


LIVE24-SEVEN.COM


the oven at 180°c for 10 more minutes until golden, remove from oven and set aside.


For the filling melt the butter in a pan and add the diced smoked bacon, fry until golden brown and cooked, then set aside. Now get your asparagus spears, trim off the hard root, cut them in half lengthways then add to a hot griddle pan with a little oil and cook until charred.


Spoon the bacon mixture into the cooked pastry case, add the asparagus and crumble the goat’s cheese on top.


In a jug, whisk together the cream, milk and eggs and season with salt and pepper.


Then, pour the egg mix into the pastry case, taking care not to overfill the tart. Don’t worry if you have some mix left over. Sprinkle the top with the grated parmesan and bake the tart in the oven at 180°c for about 20-30 minutes until the filling is golden and the mix is set.


Cook’s tip: Serve sliced generously with a side of peppery fresh watercress and buttered potatoes.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132  |  Page 133  |  Page 134  |  Page 135  |  Page 136  |  Page 137  |  Page 138  |  Page 139  |  Page 140  |  Page 141  |  Page 142  |  Page 143  |  Page 144  |  Page 145  |  Page 146  |  Page 147  |  Page 148