Asparagus and Bacon Quiche

When the sun finally turns up this is perfect for picnics, however until then, it is also delicious for non-sunny indoor lunches!  It is very easy to whip up in time for a picnic but can also be made up to two days in advance and kept in the fridge if you're feeling organised. ...I tend more towards the last minute emergency baking thing...

For the shortcrust pastry:

6oz/150g plain flour

1.5oz/40g butter (from the fridge)

1.5oz/40g lard

pinch salt

6tsp cold water

For the filling:

8oz/200g smoked lardons or bacon cut into strips

a handful of British asparagus

2 eggs

300ml creme fraiche

pinch thyme

salt and pepper

A 27x18x3.5cm tin

Pre-heat the oven to 200C/gas mark 6.  See here on how to make the pastry, then roll it out to 3/4mm thick and line your tin.  Prick the pastry all over with a fork, cover with a piece of crinkled baking parchment or greaseproof paper and top with baking beans.  If you don't have any ceramic ones you can use actual dried beans!

Bake for 12-15 minutes until the edges are golden.  Meanwhile, prep the filling.

Fry the bacon until crisp.

Rinse the asparagus and cut off an inch or so off the thick ends.

Add the asparagus to the bacon pan and fry gently for 5-10 minutes until tender.  Add a splash of oil if necessary.  Make sure you keep an eye on it...Mathilda had a strop in the middle and mine ended up rather browner than they should have done!

Sprinkle the bacon into the pastry case and top with the asparagus.

Whisk together the eggs, creme fraiche, salt and pepper and thyme and pour into the pastry case.

Bake for 20-25 minutes until puffed up and golden

  It's delicious hot or cold and goes very well with a salad or some new potatoes.  I like to have a sneaky slice hot from the oven....just to make sure it's ok...