ASPARAGUS QUICHE

Preheat oven to 170°C. Combine flour, salt and butter in a food processor. Pulse until mixture resembles fine crumbs.

Slowly add water in small amounts at a time to the flour mix, pulsing in brief bursts until combined. Knead into a ball, wrap in cling wrap and chill while preparing the filling.

Combine eggs, creme fraiche and cream and set aside. In a medium-high heat pan, add the oil. Sauté the asparagus and mushrooms for 3-5 minutes, or until tender. Set aside.

Once the base pastry has chilled, roll into a circle big enough to cover the base and sides of your greased tart or pie dish. Press pastry into dish, cover with baking paper and fill with baking beads or dried beans and bake blind for 10 minutes or until golden brown.

Remove the baking paper and beads and add the bag of spinach to cover the base. Top with asparagus and mushrooms, crumble over the feta and then pour over the cream and egg mixture and season.

Cook for approx. 35 minutes until set.

ASPARAGUS

A springtime favourite and super versatile too, asparagus is considered a culinary delight for New Zealanders up and down the country.

• wb_sunny Sept – Dec
• grass Chertsey
• check Good source of Folate
• check Source of Niacin (Vitamin B3) & Potassium
• check Source of Vitamin C, Riboflavin (Vitamin B2) & Thiamin (Vitamin B1)

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
• check Good source of Folate
• check Source of Vitamin A

Filling Ingredients:

• 1 bunch LeaderBrand Asparagus, ends trimmed
• 1 bag LeaderBrand Baby Spinach
• 4 eggs
• ¾ cup of creme fraiche
• ¾ cups of cream
• 4 large field mushrooms, sliced
• 1 tbsp oil
• 200g feta

Base Ingredients:

• 200g plain flour
• 1/2 tsp salt
• 100g chilled unsalted butter, cut into pieces
• 2 tbsp cold water