Goat’s Cheese, Asparagus and Pancetta Quiche

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Ingredients

  • 1 sheet of shortcut (reduced fat) pastry, pre-rolled
  • 6 eggs
  • ½ cup of milk
  • 1 small spring onion
  • 2 sliced of pancetta, diced, fat removed
  • 1 handful of baby spinach, sliced
  • 1 bunch of asparagus
  • 40 grams of goat’s cheese
  • 1 teaspoon of lemon thyme (I used dried from my garden)
  • Black Pepper

Instructions

  1. Heat oven to 180 degrees.
  2. Thaw the shortcut pastry for 10 – 15 minutes until it softens. Place into a greased/non-stick pie try and press down gently into the corners. Cut any excess pasty corners, and you can use this extra to fill any gaps around the top. Just press together to seal any cracks.
  3. Line the top with baking paper and weigh down with pastry weights (I just use some rice on top) and place in the oven to cook the base for 10 minutes.
  4. While its cooking, whisk eggs in a large bowl and combine with milk. Add thyme and some black pepper.
  5. Poor boiling water over asparagus in a bowl for 5 minutes.
  6. Remove the pastry case from the oven, spread the pancetta, spinach and spring onion over the base, then top with egg mixture. Make sure all the area is covered.
  7. Drain asparagus and place it alternate ways on top of the quiche
  8. Break of small pieces of goat’s cheese and place it all around the top of the quiche
  9. Place back in the oven for 30 minutes or until cooked through and slightly golden.

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Cassandra Mackay

Wellbeing is ‘a contented state of being happy and healthy and prosperous’. This is a place where I share food ideas that make me happy. Recipe’s are nutritious, easy to prepare and full of flavour. I come from Melbourne and its diverse food culture is my inspiration. Food comes to my city from all corners of the globe. My food will be healthy and balanced version of many different cuisines.