Asparagus and Goat's Cheese Mini Quiches

 

Ingredients

 

Serve 4-8

• 7 oz/200 g large asparagus stalks, coarsely chopped

• 1 clove garlic, lightly crushed but whole

• 2 tbsp extra-virgin olive oil

• salt and freshly ground black pepper to taste

• 1 lb/500 g frozen puff pastry, thawed

• 4 eggs

• 1 1/4 cups/310 ml milk

• 2 small forms semi-natured goat's cheeses

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Method:

1. Cook the asparagus in a large pan of salted, boiling water for 5-10 minutes, or until crunchy-tender. Drain and cut off the tough part of the stalk. Chop the remaining stalks coarsely.

2. Sauté the chopped asparagus with the garlic in the oil in a large frying pan over medium heat for 5 minutes. Season with salt and pepper. Discard the garlic.

3. Preheat the oven to 400°F/200°C/ gas 6. Butter eight 4-inch (10-cm) high-sided mini cake or flan pans. Line the bottom and sides with the pastry.

4. Spoon the asparagus evenly into the pastry bases. Beat the eggs and milk in a large bowl until frothy. Season with salt and pepper.

5. Pour the mixture over the asparagus. Cut the goat's cheeses horizontally to make 8 rounds. Place a cheese round in each pie. Season generously with pepper.

6. Bake for 20 minutes, or until golden. Let stand for 10 minutes before serving. If not serving immediately, reheat a little in the oven.