Asparagus Quiche

2 1/2 cups plain flour
3/4 tsp salt
1 cup (227g) butter, chilled and cubed
1/2 cup water

6 eggs, whisked
200ml milk
4 bunches of Asparagus, chopped
2 medium red onions
3 cloves garlic, grated
Olive oil
1 cup parmesan, grated
1 cup cheddar, grated
1 tsp paprika
1 bunch chives, chopped

Preheat the oven to 180°C

To make the pastry, add the butter and flour together and mix with your fingertips to form a breadcrumb consistency. Add the salt and add the water a little at a time until a dough forms(you may not need all the water)
Wrap in cling film and place in the fridge for 30 minutes to rest.

To make the filling, add a little oil to a fry pan and add the onions on medium heat, they should cook to soften but not colour. Add the asparagus, garlic and paprika, cook until softened. Remove from the heat and set aside.
Whisk the eggs and milk together.

Roll out the pastry and place into your quiche tin or pie tin. Prick the base with a fork to help stop it rising. Place wax paper and cooking beads or uncooked rice/pasta on top.
Bake for 10 minutes then remove the paper and weights and return to the oven for another 10 minutes.
Remove from the oven and add the asparagus mixture. Add the cheeses and then the egg/milk mixture.Just enough to fill the quiche, you may not need it all.
Sprinkle with the chives and bake for 40 to 50 minutes or until the pastry is crisp and golden brown and the filling is cooked and springy to the touch.
Enjoy hot or cold with a salad or veggies.

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