Asparagus, Pancetta and Goat Cheese Quiche

• shortcrust pastry↗320 г лист g
• sunflower oil↗1 ст. л. tbsp
• shallot↗3 шт. pcs

  finely chopped

• asparagus↗150 г g

  cut into thirds

• pancetta↗150 г g

  cut into cubes

• eggs↗2 шт. pcs
• heavy cream (30%+)240 мл ml
• whole milk↗40 мл ml
• dill↗жменя

  finely chopped

• Dijon mustard↗1 ч. л. tsp
• goat cheese↗70 г g

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C convection, gas 4). Lay the shortcrust pastry sheet into a tart tin, cover it with parchment paper and press down so the dough does not rise. Sprinkle baking beans, place in the refrigerator for 10 minutes. Bake the base for 15 minutes, then remove the parchment and beans and bake for another 5 minutes until the crust is golden. Set aside.

2. 2

   Meanwhile, heat the sunflower oil in a skillet over medium heat. Add the finely chopped shallot and sauté for 5 minutes until softened. Add the pancetta cubes and cook another 5 minutes until browned. Add the asparagus cut into thirds and cook for 5 minutes until tender. Remove the pan from the heat.

3. 3

   In a large bowl whisk the eggs, cream, milk, finely chopped dill, Dijon mustard, and season with salt and pepper. Add the majority of the asparagus‑pancetta mixture and mix well. Pour the resulting custard into the prepared pastry shell. Sprinkle crumbled goat cheese on top, and distribute the remaining asparagus and pancetta evenly over the surface. Bake for 25–30 minutes until the quiche sets and turns golden.