Asparagus and Coconut Quiche

Name: Asparagus and Coconut Quiche
Ingredients: 2 tablespoons single cream; 2 tablespoons cold water; ½ teaspoon salt; 150 g (5 oz) plain flour; 250 g (6 oz) fresh asparagus, trimmed; 1 tablespoon finely chopped fresh ginger; 6 tablespoons tinned coconut; 350 ml (12 fl oz) single cream; 3 eggs, beaten; 1 teaspoon salt; ¼ teaspoon freshly ground five-pepper mixture or black pepper; ¼ teaspoon freshly ground five-pepper mixture or black pepper; A pinch of sugar; 2 tablespoons finely chopped spring onions; 2 tablespoons finely chopped fresh chives; 3 tablespoons desiccated coconut

Preparation info

Serves
4–6
as a main course

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

This vegetarian quiche, a western dish, is enhanced with eastern seasoning and spices. A light tasty dish, it makes a perfect luncheon main course, served with a salad, or can easily be a lovely starter for an elegant meal.

Ingredients

For the Pastry

150 g (5 oz) plain flour
4 tablespoons (50

Main course
Lunch
Starter
Vegetarian

Method

Combine all the pastry ingredients in a mixing bowl or a food processor in the usual way. Roll the dough into a ball on a lightly floured board. Cover with cling film and refrigerate for 30 minutes.

Pre-heat the oven to 180°C/350°F/gas mark 4.

Roll out the pastry to