Hogs Pudding Quiche

INGREDIENTS

• 1 pack of ready rolled shortcrust pastry
• Half a Westaways Hogs Pudding, crumbled into small pieces
• 3 large eggs
• 175ml of double cream
• 50ml of whole milk
• 100g of grated cheddar cheese
• Half a leek, chopped fine
• 8 spears of asparagus
• Salt & pepper
• 20cm quiche tin

Start by setting your oven to 180°C.

Lightly grease your tin & lay the ready rolled pastry in, gently pushing the pasty into the sides of the tin. Trim the pastry edges with scissors so it sits slightly above the tin (to avoid shrinking below the level of the tin). Lightly prick the base with a fork, then chill for 10 mins.

Line the pastry case with baking paper, fill with baking beans (rice works fine) & blind bake for 15 mins. Then remove the baking beans & bake for another 5 mins.

Whilst the pastry cooks, you can prepare the filling. Cut the tips of the asparagus off, about 2 inches long, and finely chop the ends. The ends can be sautéed off with the leeks. Crumble up the Hogs Pudding into small pieces.

In a bowl, crack the 3 eggs & whisk together with the cream & milk. Add in the gated cheese, season with salt & pepper.

Once the pasty is out of the oven, it’s time to assemble. Put your leeks & asparagus into the pasty case, followed by the crumbled Hogs Pudding. Pour over your egg & cream mix, using a fork to ensure its evenly filled. You can then lay your asparagus tips on top.

Bake for about 25 mins, or until golden and softly set, the centre should not feel too firm.

Let the quiche set for 4-5 mins, then remove from the tin. Serve freshly baked, although it’s also good cold.