1 sheet of shortcut (reduced fat) pastry, pre-rolled
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)
Heat oven to 180 degrees.
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.
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.
While its cooking, whisk eggs in a large bowl and combine with milk. Add thyme and some black pepper.
Poor boiling water over asparagus in a bowl for 5 minutes.
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.
Drain asparagus and place it alternate ways on top of the quiche
Break of small pieces of goat’s cheese and place it all around the top of the quiche
Place back in the oven for 30 minutes or until cooked through and slightly golden.