Asparagus and Goat's-Milk Cheese Quiche Recipe

Recipe Nina Timm Photographs and recipe courtesy of Struik Lifestyle Gone are the days when a savoury tart would be cobbled together with Vienna sausages and boiled eggs. A new generation of tarts has arrived - they are fresh, light and look like art on a plate. Ingredients: For the crust:

  • 500ml ground almonds
  • 45ml butter
  • 1 egg
  • 2.5ml salt
  • 2.5ml mustard powder
  • 4 x 12-cm shallow ceramic pie dishes
For the filling:
  • 500g fresh asparagus - or use 250g asparagus and 250g frozen baby or fresh peas
  • 250g goat’s-milk cheese
  • 250ml Greek yoghurt
  • 5ml coarsely ground black pepper
  • 30ml chopped fresh basil
  • 30ml chopped fresh mint
  • 15ml chopped fresh parsley
  • 15ml olive oil for grilling
  • Salt and pepper for grilling
Directions: For the crust: Place all the ingredients for the crust in a food processor and mix well. Divide the pastry into 4 portions and press each portion over the base and sides of a pie dish. Prick each base with a fork and refrigerate for at least 30 minutes. Preheat the oven to 180°C. Bake the crusts for 8 - 10 minutes or until light brown. Remove from the oven and allow to cool. For the filling: Blanch half of the asparagus until soft, then immediately plunge into cold water to prevent them losing their colour. If using peas, let them stand in boiling hot water for 5 - 10 minutes before adding them to the asparagus. Cut the asparagus into smaller pieces, place them and most of the peas (if using reserve some for garnishing) in a mixing bowl with the remaining ingredients (except the olive oil and seasoning) and mix. Spoon the filling into the baked crusts and refrigerate. Drizzle the remaining asparagus with olive oil, season with salt and pepper and grill in a griddle pan or in the oven until the asparagus are cooked and have black grill marks all over. Serve the quiches topped with the grilled asparagus, the remaining peas and fine herbs such as young parsley, basil or rocket from the garden. Makes 4 x 12-cm quiches Haven’t tried Nina’s recipe for Pan Bread Pudding yet? Here it is! You’ll find more delicious recipes in Nina Timm’s cookbook, ‘Easy Cooking From Nina’s Kitchen' (R210, Struik Lifestyle).