Sweet Eve strawberry and British asparagus mini quiches
- Serves 6
These confusing little quiches are a taste bud sensation and certainly not something to overlook
For more information, please visit: www.sweetevestrawberry.co.uk
Ingredients
- Plain flour 1 tbsp, for dusting
- Ready rolled puff pastry 250g
- Large egg 1, beaten, for glazing
- Asparagus tips 75g
- Sweet Eve strawberries 150g, washed and halved
- Crème fraîche 4 tbsp
- Large eggs 2, plus one extra yoke
- Pink peppercorns 10, crushed
- Parmigiano cheese 50g, grated
- Salt and pepper
Method
-
Step 1
Preheat your oven to 200oC and line a baking tray with baking paper.
-
Step 2
On a floured surface, roll out the puff pastry and cut into 6 equal portions, pressing each into a shallow tart tray.
-
Step 3
Prick the pastry all over inside the border, brush with whisked egg mixture and bake for 12-15 minutes then remove and push down the bases inside the borders and set aside.
-
Step 4
In a bowl, mix the creme fraiche, eggs and yolk and the Parmesan together, lightly season, then empty the filling into the chilled pastry cases.
-
Step 5
Arrange the asparagus tips and the strawberries over the mixture and using a pastry brush, cover the exposed pastry borders with the whisked egg mix and gently brush the asparagus and strawberries too. Sprinkle with the crushed peppercorns.
-
Step 6
Bake for about 20 minutes until the pastry is golden brown and the filling is cooked.
