The Tomato, Olive and Asparagus Quiche is a vegetarian dish your kids will love!
- 1 hr
- 400g roll Shortcrust Pasty, thaw
- For the custard
- 125ml (½ cup) warm milk
- 250ml (1 cup) cream cheese
- 3 extra large eggs
- 2 egg whites
FOR THE FILLING
- 2 handful asparagus
- olive or avocado oil, for sprinkling
- 100g Calamata olives, pitted
- 100g goat’s cheese, thinly sliced
- 2 handfuls cherry tomatoes (on the vine if you like)
- caramelized onion or onion marmalade, to serve
- baby rocket leaves, to serve
- Preheat oven to 180°C. Roll the dough out slightly thinner and line a 28cm quiche tin with the dough. Trim the sides (use off cuts to cover any open spaces) and prick the base with a fork. Chill in the fridge for about 20 minutes until firm.
- For the custard, mix all the ingredients together. Season and keep aside until needed.
- Line the dough with scrunched baking paper and add baking weights like dry grains. Bake for 15 minutes. Remove the baking paper and bake for 10 minutes until golden brown. Cool.
- For the filling, blanch the asparagus in boiling water for a few second until bright green. Drain, pat dry and mix some oil through. Pour the custard into the tart case. Top with the asparagus (keep some out for serving, if you like), olives, cheese and tomatoes. Bake for about 30-40 minutes until golden. Cool slightly.
- Pack the extra asparagus on top, if using and serve with caramelized onion or marmalade and rocket sprinkle over.