- 110 g butter cubed, plus 1 t for frying
- 250 g plain flour
- 4 T water
- 1 onion, finely chopped
- 120 g Parmesan, grated, plus extra for dusting
- 2 free-range egg whites
- 13 free-range egg yolks
- 2 cups cream
- 1/2 cup milk
- Sea salt and freshly ground black pepper to taste
- Nutmeg to taste
- 150 g white or green asparagus, blanched, plus extra to garnish
- 80 g shelled spring peas, blanched, plus extra to garnish
- 80 g broad beans, shelled, peeled and blanched, plus extra to garnish
- Prosciutto to garnish
- Pea shoots to garnish
- For the pea and mint crème fraîche, blend:
- 50 g peas
- 1/2 cup crème fraîche
- 2 T mint leaves
Preheat the oven to 160°C. Rub the cold butter cubes into the flour to create a sandy textured dough. Slowly “cut in” the water using a knife, taking care not to overwork the mixture. Wrap the dough in clingfilm and chill for at least 30 minutes.
Roll out the dough to a thickness of 3 mm and use to line a greased loaf tin. Bake blind with baking beans for 20 to 25 minutes, or until golden. Turn the oven down to 140°C.
Meanwhile, in a pan over a medium to low heat, sweat the onion and pancetta in the remaining butter until soft. Drain and cool.
Beat the Parmesan, egg whites and yolks in a bowl. Add to the onion and pancetta mixture, with the cream and milk. Season to taste with salt, pepper and nutmeg.
Arrange the blanched asparagus, spring peas and broad beans on the baked quiche case. Pour over the egg-pancetta-cheese mixture and sprinkle with additional Parmesan.
Bake for 45 minutes or until set and pale golden.
Drizzle with the pea and mint crème fraîche, scatter with aparagus, spring peas, broad beans and pea shoots, and garnish with prosciutto.