Veggie and Cheese Quiche

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Crust:

1 1/4 cups unbleached white whole wheat flour

1/2 cup unsalted butter (cut into small pieces)

1/4 cup aged cheddar cheese, shredded

5 teaspoons, cold water

1/4 teaspoon salt

Place flour in a large bowl. Rub butter into flour until it resembles bread crumbs. Mix in cheese. Add water a teaspoon at a time. Form into ball, wrap in plastic wrap and refrigerate for 30 minutes.

Pre heat oven at 375 F

Filling:

4 large eggs, room temperature

1 cup diced ham or chicken (optional)

1 1/2 cups fresh cream

3 tablespoons pesto

1 cup aged cheddar cheese (grated)

1/2 cup parmesan cheese (grated)

1 teaspoon brown mustard

1 cup cherry tomatoes

12 asparagus spears

Sea salt and black pepper

Roll out pastry dough. Place in a 9" quiche pan. Cover sides also.

Arrange vegetable and meat in pastry shell. Leave some aside to garnish quiche when it's set. In a medium bowl, whisk together eggs, cream, pesto, cheddar cheese, parmesan cheese and brown mustard. Season with sea salt and black pepper. Pour into pastry shell.

Bake 15 minutes. Reduce heat to 320 F. Arrange the remaining vegetable on top and some extra parmesan cheese. Bake a further 30 minutes or until set.

Allow to rest for 10 minutes before serving.

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