Apr 14, 20172 min read

Friday Night's Asparagus & Smokey Bacon Quiche

I don't care what you say, but everybody needs Friday night's supper to be a quick throw together concoction from the fridge. After a hard week at work, the last thing we want to be doing is slaving away in the kitchen. So this is my delicious creation from this week's leftovers.

With an overflow of asparagus in the pantry, plenty of tasty smoked bacon from our local farm shop, and a tray of eggs we got from Wyken when we popped over last weekend, I threw together this simple and nourishing quiche.

Pastry Ingredients:

6oz Plain flour

3oz Margarine

Pinch of salt

Cold water

Pastry Method:

Put the flour, margarine and salt in a large baking bowl and gently rub together with your fingertips, until fine breadcrumbs have formed.

Slowly add a small amount of cold water (roughly around a tablespoon at a time) and blend together with a table knife until a light dough forms, and leaves the side of the bowl clean. Wrap the pastry in cling film and place in the fridge for approx. 30 mins.

Take your pastry out of the fridge, and place on to a floured work surface. Roll it out to approx. 3mm thick, and large enough to line your greased flan dish.

Once in your flan dish, make sure you remove any excess pastry.

Filling Ingredients:

6 Large eggs

6 Rashers of smoked bacon

6-8 Asparagus stalks

Handful of cherry tomatoes (chopped in half)

2 tablespoons of Parmesan cheese (grated)

Sea salt & freshly ground black pepper to season

Basil to garnish

Method:

Preheat your oven to 180 degrees.

Roughly chop your bacon and fry until nicely crispy.

Scatter your cooked bacon on to the pastry, then arrange your asparagus and cherry tomatoes evenly around the flan dish. This way everybody will get an even share of the tasty bits.