2019-06-01_Food_Heaven

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WE LOVE... CRUMPETS pg94 //LUNCHBOX MUFFINS pg95 //WILD GARLIC FOCACCIA pg96

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Strawberry & British

asparagus quiches

SERVES 6

1 tbsp flour for dusting

250g (9oz) ready-to-roll puff pastry

1 large free-range egg, whisked, for

glazing

75g (2¾oz) asparagus tips

150g (5½oz) BerryWorld

strawberries, washed and halved

4 tbsp crème fraîche

2 large free-range eggs, plus

1 extra yolk

10 crushed pink peppercorns

50g (1¾oz) Parmigiano cheese, grated

salt and black pepper

1 Preheat the oven to 200°C/Gas Mark

6 and line a baking tray with baking paper.

2 On a floured surface, roll out the puff

pastry to fit the baking tray and use a knife

to score a 2cm (¾in) border around the

edge – do not cut all the way through.

3 Prick the pastry all over inside the

border, brush with the egg mixture and

bake for 12-15 minutes. Remove, push

down the base inside the border and set

aside to cool.

4 In a bowl, mix the crème fraîche, eggs

and yolk and the Parmesan together,

lightly season, then empty the filling onto

the chilled pastry, ensuring that none

goes over the border.

5 Arrange the asparagus and strawberries

over the mixture. Using a pastry brush,

cover the border with the egg mix and

gently brush the asparagus and berries.

Sprinkle with the crushed peppercorns.

6 Bake for 20 -25 minutes until the pastry

By BerryWorld (www.berryworld.com) is golden brown and the filling is cooked.

WWW.FOODHEAVENMAG.COM JUNE baking heaven 93

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