Sweet Eve strawberry and British asparagus mini quiches
- Serves 6
Ingredients
- 1tbsp Plain flour for dusting
- 250g Ready rolled puff pastry
- 1 Large egg beaten, for glazing
- 75g Asparagus tips
- 150g Sweet Eve strawberries washed and halved
- 4tbsp Crème fraîche
- 2 Large eggs plus one extra yoke
- 10 Pink peppercorns crushed
- 50g Parmigiano cheese 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.
