Perfect eaten hot or cold, this Emmental, honey roast ham and asparagus quiche has a wonderfully sweet flavour. Pop a slice in your lunch box, take it on a picnic, or serve it warm with new potatoes and seasonal veg. This homemade quiche takes a lot of beating and is well worth the effort of making – wonderfully creamy with a crunchy topping of parmesan, its irresistible. Prepared in advance, it makes a delicious cold snack and is a great substitute for a sandwich.
- 250g shortcrust pastry
- 100g grated Emmental cheese
- 150g honey roast ham, chopped into chunks
- 100g pre-cooked asparagus
- 1tbsp chopped chives
- 3 eggs
- 200ml single cream
- A little salt and freshly ground black pepper
- A sprinkling of grated Parmesan
Preheat the oven to 190°C/Fan 170°C/375°C/Gas Mark 5.
Roll out the pastry and line a greased 23cm flan dish. Refrigerate for 10 mins, then put baking beans (or dried beans) in the pastry case and bake it for 20 mins. Take the pastry case out of the oven, remove the baking beans and leave it to cool.
Sprinkle the grated Emmental, chopped ham, asparagus and chopped chives on to the pastry base.
Beat the eggs and cream together, season with salt and pepper and pour over the ingredients.
Sprinkle the top with parmesan and cook the quiche for 30 mins, until firm.
To cut down the preparation time, you could use a ready-made cooked pastry base, which will work just as well.