Instructions

Prepare the Quiche Pastry Base

1. Measure out the oil and water, and mix together.
2. Combine the flour, salt and parsley in a mixing bowl, form a well and add the oil and water into the well. Stir the wet and dry ingredients together with a fork starting from the middle of the well going outwards.
3. Tranfer to a work surface and knead until the dough comes together in a smooth ball.
4. An easy way to roll the dough out and not worry about the dough sticking to the work surface is roll out the dough over a sheet of baking paper. When you have the desired size, flip it over the quiche dish or tart case.
5. Line the pan neatly, trim the edges either with a knife or by rolling the rolling pin over the edges. Fold the edges over a little if you like. Pierce the lined pastry with a fork.
6. Keep the remainder dough, and cut shapes, for decoration as per the picture. This is optional.
7. Preheat the oven to 180 degrees Celsius and bake for 15 minutes.

Preparing the Quiche filling

1. In a blender, add the milk, eggs, cheese, nutmeg, and flour. Blend well, until a smooth consistency is achieved.
2. Brown the shallot and sweet potato in a teaspoon of olive oil - set aside. In the same pan lightly cook the asparagus on each side. It should still be firm.
3. Mix the shallot into the egg mixture.
4. Pour the blended egg mixture over the blind-baked base.
5. Bake for 10 minutes in a moderate oven, then neatly arrange the asparagus over the top. Adding the asparagus in this delayed manner ensures the asparagus doesn't sink to the bottom.
6. 
7. Bake for a further 30-35 minutes, or until the top is golden brown and the filling is domed. It will flatten a little when the quiche is removed from the oven.
8. Serve the quiche warm, or at room temperature perhaps with a salad on the side.