Asparagus Quiche

I watched the Great British Bake Off on Tuesday and their quiche making inspired me. My quiche is slightly unusual as I had puff pastry that needed using (quiches are normally made with shortcrust pastry). As I didn't make the pastry it's a bit of a cheat - but it still tastes good! I can't eat cheese, but if you can try mixing some grated Parmesan with the eggs or sprinkle some grated Cheddar cheese over the top.

Ingredients
100g puff pastry
2 large eggs, beaten
asparagus tops, steamed


Method
Step 1
On a floured worktop roll out the pastry to a circle big enough to cover a 20cm circular tin. Drape the pastry over the tin, gently push it into the edges and press down. Cut off any excess pastry.

Step 2
Prick the base of the pastry with a fork. Cover with a sheet of grease-proof paper and fill with baking beans. Bake in a preheated 200°C oven for about 15 minutes. It should be lightly golden (as in the picture). Remove the paper and beans and return to the oven for a further 5 minutes.

Step 3
Fill the pastry case with the eggs, give it a gentle shake to make sure they are evenly distributed. Lay the steamed asparagus head to tail evenly across the quiche. Return to the oven for 10-15 minutes until the egg is completely set.


Serve
Warm with new potatoes or refrigerate and have cold with salad.