Spinach, asparagus and Gruyère quiche recipe

1. To make the pastry, tip the flour and 50g Gruyère into a bowl with 130g diced baking spread. Rub together with your fingertips until it resembles breadcrumbs. Add 2 egg yolks and 2-3 tbsp ice-cold water and bring together in a ball. Shape into a disc, wrap in greaseproof paper, then chill for at least 30 mins.
2. Meanwhile, melt the remaining baking spread in a heavy-based pan over a low heat and add the garlic. Cook for 2 mins, then add the spinach and cook until just wilted. Remove to a plate lined with kitchen paper and use more paper to pat dry.
3. Preheat the oven to gas 6, 200°C, fan 180°C; put a baking sheet inside to heat up. Roll out the pastry to a rough circle about 32 x 5mm thick on a lightly floured surface. Use to line a 25cm loose- bottomed tart tin, gently pushing it into the corners, leaving the excess hanging over the sides. Prick the base with a fork.
4. Line the pastry case with baking paper and fill with baking beans or uncooked rice. Place on the preheated baking sheet and blind bake for 15 mins. Remove the paper and beans; bake for 5-10 mins until the pastry is dry and golden. Use a knife and speed peeler to remove and shave away excess pastry to create a tidy case.
5. Beat the remaining eggs with the cream and chopped herbs. Season well and stir through most of the remaining Gruyère.
6. Spread the spinach in the tart case and pour over the egg mixture. Arrange the asparagus spears on the top and sprinkle over the remaining cheese. Bake for 30-35 mins until just set and golden on top. Cool for 15 mins before serving. The quiche will keep, wrapped, for up to 5 days in the fridge.

Tip: To make this vegetarian, swap the Gruyère for mature Cheddar.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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