Mini asparagus and Gruyère quiches recipe

  • Serves Makes 12
  • 25mins to prepare and 25mins to cook
  • 175 calories / serving
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Place the butter, flour and salt in the bowl of a food processor and pulse until partly combined. Add 40ml of cold water and pulse again a few times until it forms a dough. Wrap in cling film and chill for 30 minutes.

Heat the oven to 180C/160C fan/Gas 4. Bring a saucepan of water to the boil and blanch the asparagus for 2 minutes. Lightly beat the eggs in a jug then stir in the double cream, Gruyère and dill.

Lightly dust a clean surface with flour and roll out the pastry to 5mm thick. Using an 8cm fluted cutter cut out rounds and line a 12 hole cupcake tray. Divide the asparagus between the pastry rounds keeping the tips to decorate.

Pour over the egg mixture and top with the asparagus tips. Bake for 20-25 minutes until risen and golden.
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  • Ingredients

  • 75g (3oz) butter, chilled
  • 150g (5oz) plain flour, plus 1 tbsp for dusting
  • ¼tsp salt
  • 12 fine asparagus spears, chopped into 2cms
  • 2 medium free range eggs
  • 100ml (3 1/2fl oz) double cream
  • 50g (2oz) Gruyère, grated
  • 1tbsp dill, finely chopped
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  • Energy 720kj 175kcal 9%
  • Fat 12g 17%
  • Saturates 7g 35%
  • Sugars 1g 1%
  • Salt 0.1g 0%

of the reference intake
Carbohydrate 12.3g Protein 4.2g Fibre 1g


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