Asparagus and ham quiche
Prep time: 40 minsTotal time: 
Asparagus and ham quiche
This quiche is inspired by Shane’s legendary recipe from his days cooking at Nelson’s Wine Bar in the 1980s – a reference for serious Archers fans. Enjoy cold at a picnic or serve warm with a green salad
Prep time: 40 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 200g plain flour, plus extra to dust
- 120g unsalted butter, chilled and cubed
- 1 medium egg yolk
For the filling
- 300ml single cream
- 2 medium eggs
- 110g mature cheddar, grated
- 120g sliced ham, cut into strips
- 1 x 20g pack chives, snipped
- 250g asparagus, trimmed
Step by step
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To make the pastry, put the flour and butter in a large mixing bowl. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Add the egg yolk and 1 tablespoon of ice-cold water, combine with a cutlery knife, then bring together with your hands into a dough. Shape into a round, wrap and chill for 30 minutes.
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Meanwhile, in a large mixing bowl, use a balloon whisk to whisk together the cream, eggs and cheddar. Stir in the ham, three-quarters of the chives and some seasoning. Set aside in the fridge.
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Roll out the pastry on a lightly floured surface to a large round and use to line a 23cm-diameter fluted tart tin, pressing the pastry into the edges and allowing the excess to overhang the sides. Prick the base with a fork and chill for a further 30 minutes.
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Preheat the oven to 200°C, fan 180°C, gas 6. Line the chilled tart case with baking paper and baking beans (or rice), then blind bake for 15 minutes. Remove the baking paper and beans (or rice), then return to the oven for 10 minutes until pale golden. Trim off the excess pastry using a serrated knife.
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Pour in the filling and arrange the asparagus on top, trimming the spears further to fit, if needed. Bake for 40 minutes, or until the filling is puffed up, golden and just set. Leave to cool for at least 30 minutes in the tin, then release from the tin and scatter over the reserved chives. Cut into wedges to serve either warm or at room temperature.
