Asparagus and Cheese Quiche

The recipe for this quiche is flexible and forgiving. Try swapping out the asparagus for broccoli, or if you have leftover bits of other cheeses, use those in place of Spenwood and Ticklemore.

175g plain flour
100g cold butter, cut into pieces
1 teaspoon cold water

4-5 asparagus stalks, cut into bite-size pieces
3 large eggs
300ml double cream
1/4 teaspoon salt
75g Spenwood, grated
75g Ticklemore, chunked into small pieces

For the pastry crust:
Using a food processor or your hands, mix the flour and butter together until they form a dough. Add a sprinkling of cold water, as needed, to bind the dough together.
On a lightly floured surface, roll out the dough into a thin circle about 25cm in diameter.
Press the dough into a 23cm tart pan and trim off any overhanging dough. Prick the bottom with a fork, then line with foil and fill with pie beads or dry beans. Bake at 180C for about 15 minutes. Remove the beans and foil and bake for another 5 minutes. Let the crust cool.

For the filling:
While the crust bakes and cools, whisk together the eggs, cream, and salt. Stir in the grated Spenwood.
Once the crust is cool, lay the asparagus pieces into the bottom of the crust.
Pour the egg mixture over the asparagus.
Place chunks of Ticklemore on top of the egg mixture.
Bake at 190C until set (about 25 minutes).
Let the quiche cool for 5 minutes before slicing.