This is a nice way to quickly - and cheaply - transform a simple bunch of asparagus into a delicious main meal. It is also surprisingly fast and easy to rustle up, especially if you keep frozen pastry or pie crust in the freezer like I do. So yes, I'm cheating here a bit but it makes things so effortless, I think it's worth it. Of course, use homemade pastry or crust for the tart if you prefer.
250g/9oz frozen pastry or pie crust (to line a 9inch tin)
10oz/300g of asparagus (an average sized bunch)
1/3 cup/80mls of milk
2 tablespoons of plain yoghurt or cream
4 tablespoons of grated Parmesan or other hard vegetarian cheese. I used half Parmesan, half Provolone here and it was great
Salt and pepper to season
You will also need a 9-Inch Loose Bottom Quiche Pan.
Preheat the oven to 350F(180C).
Press the pastry or pie crust into the quiche pan. Prick with a fork a few times and bake for about 15 minutes.
While this is cooking, prepare the asparagus. Snap off the ends and boil or steam for 2-3 minutes until just tender but not fully cooked. Take a look at this guide on how to cook asparagus if you are not sure about how to do this. When cooked, cut the asparagus spears into smaller pieces - 3 pieces per spear is about right.
In a separate bowl, whisk together the milk, yogurt and eggs, then stir in the cheese and asparagus. Season with salt and pepper.
Now spoon this filling into the prepared pan. Bake the quiche for 20-25 minutes until set. Serve warm from the oven or cold.