Asparagus and new potato season is upon us, so why not combine these two incredible summer vegetables into one tasty quiche? I love to eat this with a simple salad and drizzled with a quickly made dill oil. I have added paprika to the filling for colour, but you can easily add any other flavour you like that works well with asparagus, it is great with a little freshly chopped tarragon for example. So why not enjoy this al fresco with a glass of chilled wine?
Asparagus and New Potato Quiche
100 g flour
60 g plany based spread
a good pinch of salt
6 asparagus stalks, steamed or boiled for 4 – 5 mins until just tender
4 new potatoes, boiled until just tender and sliced
70 g chickpea flour
1 tsp paprika
2 tbsp nutritional yeast
1/2 tsp salt
2 dl water
1 tbsp olive oil
Preheat the oven to 180 degrees c. To make the pastry, add the flour and salt into a large bowl and rub in the chilled margarine to form breadcrumbs. Add a few teaspoons of cold water and mix with a knife until the breadcrumbs begin to come together to form a smooth dough. Wrap in clingfilm and refrigerate for 20 mins.
Take your pastry and roll it on a floured surface to around 0.5 cm thick. Line a 18 x 18 cm loose bottom tin with the pastry. Scrunch up a piece of baking parchment and place it inside the pastry case and fill with baking beans/ rice.
Blind bake the pastry case for 10 minutes, remove the baking parchment and beans and allow to bake for a further 5 mins. Remove from the oven.
Place a layer of new potato slices in the bottom of the tart and top with a row of asparagus.
Sieve the chickpea flour, paprika and salt together. Add the nutritional yeast and whisk in the water and olive oil. Carefully pour the mix into the pastry case, until the asparagus is almost covered.
Bake in the oven for around 25 minutes until the quiche is set.
I served my quiche with a quickly made dill oil, simply blending a handful of chopped dill with 1/2 dl of olive oil.