Goats cheese, pancetta and asparagus go together so well and all compliment each other in this wonderfully light quiche. It goes perfect with a nice salad or as part of a picnic with a nice cold glass of Cidre Bouche!
250g Shortcrust Pastry (if your feeling lazy you could use a ready made case)
250g Creme Fraiche
85g Goats Cheese Chevre Style as apposed to soft.
3 x Eggs (2 yolks and 1 whole, save the yolks for some yummy meringues)
1 tablespoon Snipped Chives
140g Pancetta or Thick Sliced Bacon
250g Bunch of Asparagus
1. Heat oven to 200c. Roll out the pastry until it is the thickness of a £1 coin. Use to line a fluted pastry tin. If you have a rectangular tin this is best but if not a round is fine. Press the pastry into the corners and trim off the extra pastry. Lightly prick the base all over with a fork and chill for about 15 mins.
Line with parchment and add some baking beans (if you don't have any you can use uncooked rice) and bake for 8 minutes, take out of the oven and remove the beans/parchment and put back in the oven for 5 minutes or until the pastry turns golden and crisp.
2. To prepare the filling, first cook the asparagus for two minutes, either in a steamer or in a pan of boiling water. Cook the pancetta over a medium heat in a dry frying pan until crisp, drain off the fat or place on a piece of kitchen towel.
3. Mix the remaining ingredients together and then add the pancetta.
|Add the egg to a bowl|
|Add the creme fraiche|
|Crumble in the goats cheese|
|Add the chives|
|Add the pancetta|
|Place the asparagus on top|
Serve with a salad and a cold glass of cider.