Spring Vegetable Quiche
Ingredients
- 1 ready-made shortcrust pastry sheet
- 200g asparagus, trimmed and chopped
- 100g cherry tomatoes, halved
- 4 large free-range eggs
- 200ml double cream
- 100g feta cheese, crumbled
- Salt and freshly ground black pepper
Method
- Preheat your oven to 180°C. Line a tart tin with the pastry, prick the base with a fork, and blind bake for 10 minutes.
- Arrange the asparagus and cherry tomatoes over the pastry base.
- Whisk together the eggs and double cream, season with salt and pepper, and pour over the vegetables. Sprinkle with crumbled feta.
- Bake for 25-30 minutes until set and golden. Let cool slightly before serving.