Asparagus and Goat's Cheese Quiche

Combine the flour and salt in a large bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. Add the egg yolk and ice-cold water one tablespoon at a time, mixing with a fork until the dough just comes together — do not overwork it. Shape into a flat disc and wrap in cling film.

Refrigerate the pastry disc for at least 1 hour, or overnight.

Preheat the oven to 200°C (180°C fan). On a lightly floured surface, roll the chilled pastry to a 3mm thickness and line a 23cm loose-bottomed tart tin, pressing gently into the corners and leaving a 1cm overhang. Prick the base all over with a fork, line with baking parchment, and fill with baking beans or rice.

Blind-bake the lined pastry shell for 20 minutes until the sides are set and pale golden, then remove the parchment and beans.

Return the shell to the oven and bake for a further 10–12 minutes until the base is deep golden and completely dry to the touch.

Remove from the oven and immediately brush the warm base with the Dijon mustard, then trim the overhanging pastry with a small knife. Reduce the oven temperature to 170°C (150°C fan).

Bring a medium saucepan of well-salted water to a rolling boil. Add the asparagus pieces and blanch for 2 minutes until bright green and just tender with a little bite.

Drain the asparagus immediately and transfer to a bowl of iced water to stop the cooking. Once cool, drain thoroughly and pat completely dry with kitchen paper.

Whisk together the eggs, double cream and crème fraîche in a large jug until smooth and homogenous. Season with the nutmeg, salt and black pepper, then stir in the tarragon.

Scatter half the crumbled chèvre evenly across the mustard-brushed pastry base. Arrange the blanched asparagus over the cheese in an even layer. Pour the custard mixture slowly and carefully over the filling until it reaches just below the pastry rim.

Dot the remaining chèvre over the surface and scatter the grated Gruyère evenly on top.

Bake at 170°C for 30–35 minutes until the custard is just set with a very slight wobble in the very centre — it will firm up as it rests. The top should be lightly golden and puffed at the edges.

Rest the quiche in the tin for at least 15 minutes before slicing and serving warm, or allow to cool fully to room temperature.