Preheat the oven to 200°C. Roll out the pastry with a rolling pin. Line
the tart tin with the pastry, trimming the excess with a knife. Prick the
base all over with a fork, then chill for 15 minutes. Line with baking
paper, fill with baking beans or rice, then blind bake for 10 minutes.
Remove the baking paper and beans/rice, then return to the oven,
reducing the heat to 180°C for 5-6 minutes until golden. Remove from
the oven and leave to cool.
While the pastry is baking, dice the onion. In a large pan melt the
butter, adding in the onion and cooking gently until soft. Spoon the
cooked onion into the baked pastry case.
Cut the asparagus below the tip, chopping the rest of the stalk into
1cm slices and setting aside the tips for later. Add this to a pan of
boiling water, cook the slices for 5 mins.
Gently whisk the Rodda’s clotted cream with the eggs, adding the
milk gradually until mixed together. Season with salt and pepper.
Chop the brie into cubes, adding on top of the onion along with the
asparagus slices. Pour the quiche mix on top of the ingredients in the
quiche. Arrange the reserved asparagus tips in a circle on top to
decorate. Bake in oven 180°C for 35-40 minutes until the mixture
has set and has a golden colour on top of the quiche.
Serve warm out of the oven, or leave to cool and refrigerate.