Pastry
250g plain flour
125g chilled butter, cubed
50g strong cheddar cheese, grated
Leaves from 2 sprigs of fresh thyme
1 egg
2tsp milk
Filling
1 bunch of asparagus, cut into short chunks, discard woody tips
3 eggs
125ml milk
125ml cream
50g strong cheddar, grated
Grating of fresh nutmeg
Salt and pepper

1. In a food processor pulse the flour, butter, cheese and thyme together until it resembles fine breadcrumbs.
2. Mix the egg and milk together and pour through the chimney. Only mix until the mixture forms a ball and chases the S blade.
3. Lightly flour your work surface. Turn the dough out and work lightly into a flattened disc, do not handle too much. Cover with cling film and leave to chill in the fridge for 30 minutes.
4. Flour your work surface and rolling pin. Roll out the dough turning the disc at 90° each roll to ensure an even thickness. Roll out a disc larger than your quiche tin.
5. Drape the sheet of pastry over your rolling pin and slide the quiche tin under it.
6. Gently lower the sheet over the tin.
7. Start pressing the pastry into the tin, use the back of a spoon to prevent the heat of your hands melting it. Push together any tears. Press the pastry into the fluting
8. Trim the excess overhang pastry.
9. Put back in the fridge to chill for 20 minutes.
10. Lay the asparagus pieces on the bottom of the quiche tin. Mix together the eggs, cream, and milk. Season with salt, pepper and nutmeg.
11. Pour egg mixture over the asparagus until it reaches 3mm below the edge of the pastry. Sprinkle over grated cheese.
12. Bake for 30 minutes on Intensive Bake, 170°.
13. Leave to rest for 5 minutes before popping out of tin and serving with a green salad.

Miele Special Features:
• Miele Oven, select Intensive Bake, preheat to 170°C
Equipment:
Grease and flour a loose-bottomed quiche tin
Fit S blade in food processor