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Prepare Base.
You need shortcrust pastry.
Prepare Filling.
Provide asparagus spears.
Prepare cherry tomatoes.
You need creme fraiche.
Prepare eggs.
Provide bacon lardons.
Provide mushrooms.
You need gruyere.
Provide green pesto.
Prepare sprigs fresh thyme.

I think my favorite ingredient in quiche is naturally bacon. Gruyere was the perfect match for the bacon and asparagus combo. I love this salty cheese, that is the perfect kind of cheese for melting in a pasta. Arrange asparagus in a wheel fashion.

preheat oven to 180°c.
grease tin/case.
roll out pastry and press into fluted edges.
prick all over with fork and blind bake for 15 mins until lightly golden.
fry lardons until crisp removing excess fat- set aside to cool.
cut asparagus and tomatoes in half.
chop mushrooms and thinly slice/grate gruyere cheese.
combine eggs and creme fraiche.
remove pastry case from oven.
cover base with lardons and mushrooms.
pour over custard mixture.
arrange asparagus and tomato halves on top.
sprinkle over thyme leaves.
sprinkle over gruyere cheese.
drip over a little pesto.
bake for 35 minutes.

Mix the remaining ingredients together, pour over the veggies making sure it gets into the cheese. When it comes to quiche this recipe stands above all the rest! Full of smoky bacon, asparagus, mushrooms, red pepper…. I could go on and on. This perfect semi homemade make ahead dish is what every hostess dreams of having.

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