Asparagus, watercress & pea quiche

Name: Asparagus, watercress & pea quiche
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8
Ingredients: 300 g plain flour, plus extra for dusting; 125 g salted butter, cold and cut into cubes; 25 g pecorino, finely grated; 2 tbsp poppy seeds

This tart from our food & drink editor Alison Oakervee has a creamy, cheesy filling which is a perfect partner for the asparagus, peas and watercress. It’s lovely for lunch in the garden on a sunny day, with a dressed green salad and sliced radishes for a splash of pink and a peppery flavour.

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Serves8
CourseLunch
Prepare20 mins
Cook1 hr 15 mins
Total time1 hr 35 mins
Pluschilling and cooling

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300g plain flour, plus extra for dusting
125g salted butter, cold and cut into cubes
25g pecorino, finely grated
2 tbsp poppy seeds

For the filling

½ x 80g watercress, coarse stalks removed
100g frozen petits pois, defrosted
200g British asparagus, woody ends trimmed
3 No.1 Large British Free Range Longstock Gold Eggs, beaten
250ml whole milk
25g pecorino, finely grated

For the pastry, add the flour and butter to a large bowl. Using the tips of your fingers, gently rub the butter into the flour until it resembles fine breadcrumbs, or blitz in a food processor. Mix in the pecorino and poppy seeds.
Stir in 3-4 tbsp cold water using a roundbladed knife. When the mixture starts to bind and form a dough, bring together using your hands. Add 1-2 tbsp more water if needed. Gently and briefly knead with lightly floured hands, to shape and form a flat disc. Wrap and chill for at least 30 minutes.
On a surface lightly dusted with flour, roll the pastry to the thickness of a £1 coin, then carefully lift it into and line a 23cm round, 4cm deep, fluted loose bottomed flan tin. Leave the pastry overhanging slightly and prick the base with a fork. Line the case with a sheet of baking parchment filled with baking beans and chill for 20 minutes. Meanwhile, preheat the oven to 180ºC, gas mark 4.
Trim the pastry edges and place the pastry case on a baking tray. Bake in the preheated oven for 15-20 minutes, until starting to turn golden. Remove the baking beans and baking parchment, return the pastry case to the oven for 10 minutes more, then set aside to cool.
For the filling, break the watercress into small bunches. Scatter the pastry base with the peas, then cut the asparagus spears into 5-6cm lengths and scatter over the pastry case.
Beat the eggs in a jug with the milk and half the pecorino. Generously season, then pour over the vegetables in the pastry case. Scatter the remaining pecorino over the top. Return to the oven and bake for 40-45 minutes, until just set and golden. Leave to cool, then remove from the tin and serve.

Cook’s tip

When lining the pastry case with baking parchment to blind bake, try scrunching the parchment paper up into a ball, then unravel it. The scrunched paper will fit more easily into the edges.

Typical values per serving when made using specific products in recipe