- 20 x 30 cm rectangular tart tin (3cm height) and baking parchment for lining.
- Baking beans for weight.What you do
Preheat your oven to 200°C/ 180°C fan/ gas mark 6.
On a lightly floured work surface, roll out the pastry to about 5mm thick, then carefully place in the tart tin ensuring that it is covering the bottom and sides. Trim any excess pastry with a knife, then using a fork, prick holes in the bottom.
Line the pie crust with baking paper and weigh down with the baking beans. Bake blind for 10 minutes, remove from the oven and carefully lift out the bean lined baking paper. Replace back in the oven and cook for a further 7 minutes.
Meanwhile, in a well salted pan of boiling water, blanche the asparagus for about 30 seconds. Drain, refresh in cold water and pat dry. Separate the asparagus tips, and set aside with 50g of the peas, for later.
In a mixing bowl, combine the whole eggs and one additional yolk, double cream, half of the Apetina®, 100g peas and the asparagus stalks.
Leaving it in its tin, place the cooked pie base onto a baking sheet (just in case the egg mixture spills out) and pour over the egg mixture. Carefully place the pie back in the oven and cook for 15 minutes.
Take the pie out of the oven and top with the remaining Apetina®, asparagus tips and peas. Cook for a further 10- 15 minutes, or until the egg mixture has started to brown, and there is not much wobble left on the surface.
Griddle the courgette slices until lightly charred.
Once the quiche is cooked, remove from the tin and arrange the grilled courgette slices, pine nuts, mint and pea shoots on the top. Slice and serve warm or cold.
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