Strawberry & Asparagus Mini Quiches

Perfect for picnics and light meals when it’s too hot to slave over a meal in the kitchen, this strawberry and asparagus mini quiche recipe is perfect for summer.

Ready-made puff pastry takes all the effort out of this recipe – it’s quick to prepare and cooks in just half an hour.

The crème fraiche, eggs and pink peppercorns come together beautifully with the strawberry and asparagus to create a dish that looks as good as it tastes!

Serves: 6                   Prep time: 10 minutes                     Cook time: 35 minutes

You’ll need

• 1 tbsp flour for dusting
• 250g ready roll puff pastry
• 1 whisked whole large egg, for glazing
• 75g asparagus tips
• 150g Sweet Eve strawberries, washed and halved
• 4 tbsp creme fraiche
• 2 large eggs, plus 1 extra yolk
• 10 crushed pink peppercorns
• 50g Parmigiano cheese, grated
• salt & pepper 

What to do

1. Preheat your oven to 200c and line a baking tray with baking paper.
2. On a floured surface, roll out the puff pastry and cut into 6 equal portions, pressing each into a shallow tart tray.
3. Prick the pastry all over inside the border, brush with whisked egg mixture and bake for 12-15 minutes then remove and push down the bases inside the borders and set aside.
4. In a bowl, mix the creme fraiche, eggs and yolk and the parmesan together, lightly season, then empty the filling onto the chilled pastry cases.
5. Arrange the asparagus tips and the strawberries over the mixture and using a pastry brush, cover the exposed pastry borders with the whisked egg mix and gently brush the asparagus and strawberries too. Sprinkle with the crushed peppercorns.
6. Bake for about 20 minutes until the pastry is golden brown and the filling is cooked.

Recipe courtesy of: www.sweetevestrawberry.co.uk

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Rachel - Silversurfers Assistant Editor

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