Mini asparagus and Gruyère quiches recipe

  • Serves Makes 12
  • 25mins to prepare and 25mins to cook
  • 175 calories / serving
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HE ASPARAGRUYERE

Be sure to impress your guests with these tasty mini asparagus and Gruyère quiches, perfect for picnics and light snacks.

  1. 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.
  2. Heat the oven to gas 4, 180°C, fan 160°C. 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.
  3. 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.
  4. 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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