Asparagus Coconut Quiche | Seasoned Cooking

For the pastry:

150g flour
4 tablespoons butter
1/2 teaspoon salt
2 tablespoons water
2 tablespoons cream

For the filling:

350ml cream
6 tablespoons of tinned coconut milk
1 tablespoon fresh ginger, finely chopped
250g fresh asparagus washed and pealed
3 beaten eggs
1 teaspoon salt
1/4 teaspoon 5 pepper mixture or freshly ground black pepper
a pinch of sugar
2 tablespoons spring onions, finely chopped
2 tablespoons fresh chives, finely chopped
3 tablespoons finely grated coconut

Place all the ingredients for the pastry in a mixer and mix well, turn out on a slightly floured pastry board and for into a ball, place in the fridge for 30 minutes.

Preheat the oven to 180° Celsius or 350°F.

Roll the pastry to 3mm thickness, lay it in a 22cm diameter baking form, cover it with baking paper and weigh it down with about 350g dried peas or beans. Bake for about 12 minutes.

Remove the weight and paper, pierce the pastry a couple of times with a fork and return to the oven to bake for a further 10 minutes. Remove from the oven and leave to cool completely.

Pour the cream and coconut milk into a small pot, add the ginger and simmer at a low heat for about 15 minutes. Pass through a fine-meshed sieve, discard the ginger and leave the mixture to cool.

Preheat the oven to 200° C or 400°F.

Distribute asparagus evenly in the baking form. Mix the eggs, salt, pepper, sugar, chives, spring onions, and coconut to the cream mixture. Pour the mixture over the asparagus. Bake the quiche for about 25 minutes till it is golden brown. Serve hot or at room temperature with freshly baked onion-rye bread.

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