Ingredients
- 400g almond flour (for the pastry)
- 4 tbsp butter, softened (for the pastry)
- 2 large eggs, beaten (for the pastry)
- Pinch of salt (for the pastry)
- 4 large eggs
- 350ml Freja Chicken bone broth
- 100ml double cream
- 200g bacon, chopped
- 100g Gruyere cheese, grated
- 8 asparagus spears, trimmed and blanched
- Salt and black pepper to taste
Instructions
- Preheat the oven to 180C or 160C fan assisted. Line the bottom of a 23cm loose bottomed tart tin with baking paper and generously grease the sides with butter.
- Add the almond flour, salt, eggs and butter into a medium bowl and combine until the mixture forms a ball.
- Press the dough into the tart tin and prick the bottom with a fork multiple times so it does not bubble up.
- Bake for 10 - 12 minutes until slightly golden, then let cool.
- In a frying pan, cook the chopped bacon until crispy. Drain off any excess fat and set aside to cool.
- Bring some water to the boil and blanche the asparagus for 2-4 minutes depending on the thickness of the stems. Place in cold water after to stop the asparagus cooking any more.
- In a mixing bowl, whisk together the eggs, Freja bone broth and double cream until well combined. Stir in the grated cheese and cooked bacon, then season with salt and black pepper.
- Turn the oven up to 200C/180C fan.
- Pour the filling into the cooled pastry crust. Arrange the blanched asparagus spears on top of the filling.
- Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
- Remove from the oven and allow to cool for a few minutes before slicing and serving.
