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Jus-Rol Shortcrust Puff Pastry Sheet320g
320gItem price
£1.90Price per unit
£5.94/kgWith its golden crust, creamy custard and the best spring vegetables, Will Torrent's celebratory Coronation quiche reigns supreme.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180°C, gas mark 4. Roll the pastry out on a lightly floured surface to fit a 23cm round, 4cm-deep fluted tart tin. Trim off the excess pastry around the edge and prick the base with a fork. Line the pastry case with baking parchment, fill with baking beans, and chill for 20 minutes.
Place the pastry case onto a baking tray and bake for 15-20 minutes, until starting to turn a golden colour. Remove the baking beans, cook for 15 minutes more, then set the pastry case aside to cool.
Meanwhile, warm the olive oil in a large frying pan over a medium heat. Cook the shallots for 3-4 minutes, then stir in the asparagus and cook for 5 minutes more, until starting to soften. Add the frozen peas and season. Remove from the heat and add the ham hock. Leave to cool.
In a large jug, beat together the eggs and cream, then season. Mix the cheeses together and sprinkle 2-3 tbsp into the pastry case base, then top with ½ the cooled vegetable and ham mixture, followed by ½ the egg mixture. Repeat these steps, then finish with an extra sprinkling of cheese. Carefully transfer the tart to the middle shelf of the oven and bake for 40-45 minutes, until just set and golden. Leave to cool before removing from the tin.
Typical values per serving when made using specific products in recipe
Energy | 1,600kJ/ 384kcals |
---|---|
Fat | 25g |
Saturated Fat | 11g |
Carbohydrates | 22g |
Sugars | 3.2g |
Fibre | 2.3g |
Protein | 17g |
Salt | 1g |
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