Broad Bean, Pea and Asparagus Mini QuicheThis bite sized quiche recipe is a great addition to afternoon tea, bursting with vivid green colours that look fresh and provide plenty of taste,
You will need 4 12cm non-stick tart tins with a loose bottom; mine are 30mm deep. Grease the tins with a little butter and line the bottoms with a circle of non-stick baking parchment.
500g short crust pastry
250g frozen garden peas
250g frozen broad beans
16 fresh asparagus spears
4 medium eggs
450ml double cream
freshly ground black pepper
½ tsp fine salt
1) Preheat the oven to 190c fan/210c
2) Divide the pastry into 4 equal sized pieces and roll out each one large enough on a well-floured surface to line a tart tin. You want the pastry around 3mm thick.
3) Line the tins and using a scrap of off cut pastry dusted with flour press the pastry case into the flutes. Leave the overhanging pastry in place.
4) Place 4 small pieces of clingfilm in each tart tin and fill with rice to the brim. Gather up the excess cling film over the rice.
5) Place all 4 tins on a baking tray and blind bake the pastry cases for 20 minutes.
6) Remove from the oven and leave to cool before removing the clingfilm holding the rice. Leave for another 10 minutes before placing the cases back in the oven for 5 minutes until just golden and dry. If you are new to pastry brush the bottoms of the cases with egg white before placing them back in the oven to waterproof them and stop leaks.
7) Place on a wire rack to cool and then trim off the excess pastry.
8) Reduce the oven temperature to 160c/180c.
9) Next trim the asparagus tips to fit neatly across the tops of each tart. Place the tips on one side until later.
10) Chop the excess stalks up and mix them with the frozen peas and beans.
11) Blanche the vegetable mix in boiling water for 3 minutes. Drain and rinse with cold water to cool.
12) Crack the eggs into jug and whisk until just mixed. Add the double cream, black pepper and salt and whisk again until just mixed.
13) Divide the cold vegetable mix equally amongst the 4 tart tins leaving about 5mm unfilled.
14) Place the tarts on a baking tray and pour the egg cream mixture into each one over the vegetables. Don’t go right to the top, leave about 5mm unfilled.
15) Carefully place 4 tips on the top of each tart then top up with the egg cream mixture.
16) Carefully place them in the centre of the oven and bake for 25 – 35 minutes until set with a slight wobble in the centre.
17) Remove and leave to cool in the tins until you are ready to serve.