• 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


  1. 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.
  2. Add the almond flour, salt, eggs and butter into a medium bowl and combine until the mixture forms a ball.
  3. Press the dough into the tart tin and prick the bottom with a fork multiple times so it does not bubble up.
  4. Bake for 10 - 12 minutes until slightly golden, then let cool.
  5. In a frying pan, cook the chopped bacon until crispy. Drain off any excess fat and set aside to cool.
  6. 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.
  7. 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.
  8. Turn the oven up to 200C/180C fan.
  9. Pour the filling into the cooled pastry crust. Arrange the blanched asparagus spears on top of the filling.
  10. Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
  11. Remove from the oven and allow to cool for a few minutes before slicing and serving.