A great favourite with everyone who tried it, I used to serve for pre-dinner nibbles but instead of the bacon used a nice Parma Ham, It will keep in the fridge for up to 2 days if well wrapped.
Time: 45 minutes
- 1 ½ Pounds Asparagus Spears
- 8 Ounces Plain Flour
- 4 Ounces Butter
- 4 Tablespoons Water, Ice Cold
- 4 Ounces Bacon, rindless, streaky, thinly sliced
- 4 Large Egg Yolks
- ¾ Pint Single Cream
- 4 Ounces Gruyere Cheese, Grated
- Salt and Freshly Ground White Pepper, To Taste
Pre-heat the oven to 200c/400f/gas 6.
Trim the tips off the asparagus to the length of 1 ½ inches.
Blanch in salted boiling water for 3 to 5 minutes then drain and refresh.
Sift the flour into a mixing bowl along with a pinch of salt, add the butter, and rub in.
Add enough ice cold water to bind to firm dough, turn out onto a floured surface, and roll out to fit a 10 inch fluted flan dish.
Bake blind in the oven at 190c/375f/gas 5 until set but not browned about 10-15 minutes.
With a knife, stretch the bacon rashers on a flat surface, wrap a small piece around each asparagus tip.
In a bowl, mix the egg yolks with the cream, grated cheese and seasoning.
Spoon onto the flan case and arrange the bacon and asparagus rolls in the custard.
Turn the oven to 180c/350f/gas 4 and bake for 30-35 minutes or until the quiche is set and golden brown.
Cool for 1 hour then serve.