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Asparagus, Ham & Goat's Cheese Quiches

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Great for picnics, packed lunch for work or school, or as a light lunch with green salad.

Great for picnics, packed lunch for work or school, or as a light lunch with green salad.

Ingredients

Serves: Makes 4 mini quiches.

Metric Cups
  • 375 grams shortcrust pastry (ready rolled or home made)
  • 200 grams goat's cheese (firm)
  • 100 grams jamon (chopped, or lardons)
  • 16 baby asparagus
  • 2 eggs
  • 100 millilitres creme fraiche (half fat)
  • 2 tablespoons basil leaves (torn)
  • 1 salt
  • 1 freshly ground pepper
  • 13¼ ounces shortcrust pastry (ready rolled or home made)
  • 7 ounces goat's cheese (firm)
  • 3½ ounces jamon (chopped, or lardons)
  • 16 baby asparagus
  • 2 eggs
  • 4 fluid ounce creme fraiche (half fat)
  • 2 tablespoons basil leaves (torn)
  • 1 salt
  • 1 freshly ground pepper

Method

Asparagus, Ham & Goat's Cheese Quiches is a community recipe submitted by CakeMuffinPie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 190 degrees c.
  • Roll out the pastry to approx 0.5-1cm thickness and cut into 4 squares big enough to fit a 10 cm flan tin.
  • Place a pastry square over a flan tin and gently press into the bottom and the fluted sides ensuring that no holes are made in the pastry.
  • Do not cut off any overhanging pastry at this stage. Prick the base all over with a fork, then cut a square of greaseproof paper to go on top of the pastry; pour some blind baking beans on top of the greaseproof paper. Repeat for the other tins. Place the flan tins in the oven on top of a baking tray and bake for 15 minutes.
  • Fry the chopped jamon or lardons for a few minutes until slightly browned. Boil the baby asparagus in boiling water, approx 5 minutes, until tender.
  • Crack the eggs until a bowl and beat, then mix in the creme fraiche.
  • Grate 100g of the cheese and add to the egg mixture along with the torn basil, salt and pepper. Mix to combine.
  • After 15 minutes, remove the flan tins from the oven and cut off the surplus pastry with a knife.
  • Crumble the remaining cheese into the bottom of the flan tins, add the fried jamon/lardons, and then place 4 of the asparagus spears on top.
  • Distribute the egg mixture evenly into the flan tins, covering the cheese and jamon; the asparagus will just be visible on top.
  • Bake in the oven for approx 20-25 minutes until the egg mixture has set and is golden on top.
  • Preheat the oven to 190 degrees c.
  • Roll out the pastry to approx 0.5-1cm thickness and cut into 4 squares big enough to fit a 10 cm flan tin.
  • Place a pastry square over a flan tin and gently press into the bottom and the fluted sides ensuring that no holes are made in the pastry.
  • Do not cut off any overhanging pastry at this stage. Prick the base all over with a fork, then cut a square of greaseproof paper to go on top of the pastry; pour some blind baking beans on top of the greaseproof paper. Repeat for the other tins. Place the flan tins in the oven on top of a baking tray and bake for 15 minutes.
  • Fry the chopped jamon or lardons for a few minutes until slightly browned. Boil the baby asparagus in boiling water, approx 5 minutes, until tender.
  • Crack the eggs until a bowl and beat, then mix in the creme fraiche.
  • Grate 100g of the cheese and add to the egg mixture along with the torn basil, salt and pepper. Mix to combine.
  • After 15 minutes, remove the flan tins from the oven and cut off the surplus pastry with a knife.
  • Crumble the remaining cheese into the bottom of the flan tins, add the fried jamon/lardons, and then place 4 of the asparagus spears on top.
  • Distribute the egg mixture evenly into the flan tins, covering the cheese and jamon; the asparagus will just be visible on top.
  • Bake in the oven for approx 20-25 minutes until the egg mixture has set and is golden on top.
  • Tell us what you think