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Cooking with

Rabbit and port-poached pear salad with balsamic dressing

50 minutes

Asparagus and blue cheese quiches

Serves Makes 12

Difficulty Easy

Prep Time 30 minutes

Cooking Time 25 minutes

Ingredients

250 g butter, chilled
350 g flour
2 cups cream
1 lemon, juiced
340 g asparagus spears, blanched
6 free-range eggs
Sea salt and freshly ground black pepper
100 g blue cheese, crumbled
Fried king oyster mushrooms, for serving

Method

Preheat the oven to 200°C. Rub the butter into the flour using your fingertips until it resembles breadcrumbs. Mix 1 cup cream and the lemon juice and add to the flour mixture. Combine the mixture well to form a dough, taking care not to overwork the pastry. Chill for 10 minutes.

Blend the asparagus and remaining cream in a food processor. Add the eggs and seasoning and mix well. Set aside.

Roll out the pastry to a thickness of 5 mm. Cut out 12 circles large enough to fit a Consol jar lid. Line the lids with greaseproof paper, then top with the pastry circles, weigh down with baking beans and bake for 10 minutes.

Remove the baking beans, pour the filling into the pastry cases and crumble over the blue cheese. Bake for 15 minutes, or until the pastry is golden, the filling is set and cheese melted.

Serve with the fried mushrooms.

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Asparagus and blue cheese quiches

Asparagus and blue cheese quiches

Ingredients

Method