Monday munchies: Leek, asparagus and gruyère quiche

I made this over Christmas for my first attempt at a quiche (nothing like heaping the pressure on myself when I've promised to take it to my parents' for Boxing Day tea!)  It's a bit of a combination of two recipes but it worked out well so I thought I'd share it...

Leek, asparagus and gruyère quiche
Serves 8

300g plain flour
140g butter
2 eggs
284ml double cream
70g gruyère
1 leek
75g asparagus spears
8 tbsp cold water

20cm flan tin


Preheat oven to 200 degrees/180 degrees fan.  Tip the flour and butter into a bowl and rub together with your fingers until mixed together and crumbly.

Add the water and squeeze the mixture into a ball.  If the mixture feels sticky, dust with a little flour.

Roll out the pastry until it is large enough to cover the flan tin.

Place the pastry over the top of the tin and press into the corners using a small ball of dough.

Cut off the excess pastry from around the edge of the tin and prick the base with a fork.  Chill the base in the fridge for 20 minutes.  Slice the leeks and asparagus spears diagonally and set aside.

Blind bake the base for 20 minutes, then remove the baking beans and greaseproof paper and cook for a further 5-10 minutes or until golden brown.  In a large bowl, beat the eggs, gradually add in the cream and season.

While the base is cooling, sauté the asparagus and leeks in a pan with a drizzle of oil.

Grate the gruyère and sprinkle over the base.

Scatter the vegetables over the cheese and pour over the egg mixture.

Bake in the oven for 20-25 minutes until set and golden.  Leave to cool before removing from the tin.

You can use the basic quiche recipe for any flavour you like - let me know if you try something different!