This is a wonderful quiche to make when local asparagus is in season or when you have leftover glazed ham after a Sunday lunch
- 300g shortcrust pastry
- 300g bunch of asparagus
- 3 large eggs
- 250ml crème fraiche
- 85g gruyère, grated
- 150g cooked ham, cut into cubes
- 290g artichoke hearts in olive oil, drained weight 220g, halved or quartered
Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then use it to line a 23-25cm tart tin, 3?4cm deep, with a removable base. Press the pastry into the edges of the tin and leave a little excess overhanging the sides. Chill for at least 30 minutes.
Meanwhile, trim the ends of the asparagus and peel the tough stalks. Cut them into finger lengths, then blanch in a pan of salted water for about 3 minutes until just tender and bright green. Drain and refresh in a bowl of iced water, then drain again.
Preheat the oven to 200°C/Gas Mark 6. Line the pastry with foil and fill with baking beans. Bake blind for 15-20 minutes until the sides are lightly golden. Remove the foil and beans and return to the oven for another 5 minutes until the base is golden and there are no uncooked patches left. Take the pastry out of the oven and cool slightly. Using a sharp knife, trim off the excess pastry level with the rim.
For the filling, beat together the eggs and crème fraiche with a pinch each of salt and pepper. Stir in three-quarters of the gruyère. Evenly scatter the cooked ham, artichoke hearts and asparagus around the pastry base. Spoon over the filling to come just below the rim (you may not need all the filling). Sprinkle the remaining cheese on top and bake in the bottom third of the oven for about 30-35 minutes until the filling is set and golden on top.
Cool slightly, then unmould and slice. Eat warm or at room temperature.