Ingredients

• butter
• for greasing
• flour
• for dusting
• 300g/10½oz ready-made shortcrust pastry
• 9 free-range eggs
• 1 beaten for the glaze
• 600ml/20fl oz double cream
• 100g/3½oz asparagus
• 300g/10½fl oz cooked leftover roast chicken
• cut into 3cm/1¼in chunks
• 1 tbsp chopped fresh marjoram
• 100g/3½oz vintage Comté cheese
• finely grated
• 1 bag green salad leaves
• to serve
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Grease a 23cm/9in (4cm/2in deep) loose-bottomed tart tin with butter. Roll out the pastry on a lightly floured work surface to a thickness of 5mm/¼in. Wrap the pastry around your rolling pin and gently lower it into the prepared tin
• pressing the pastry gently into the base and sides.
• Cover the pastry case with cling film or baking parchment
• then fill with baking beans
• uncooked rice or flour. Bake in the oven for 20-25 minutes. Remove the lining paper and baking beads.
• Brush the inside of the tart all over with the beaten egg. Return the pastry case to the oven for a further 5 minutes
• or until golden-brown. Remove the pastry case from the oven.
• Reduce the oven temperature to 180C/160C Fan/Gas 4.
• In a bowl
• whisk 8 eggs and the cream together
• then season with salt and freshly ground black pepper.
• Arrange the asparagus spears inside the tart case
• then sprinkle over the chicken pieces and marjoram. Pour over the egg and cream mixture until almost level with the top of the pastry case. Scatter the Comté on top.
• Bake the quiche for 20-25 minutes
• or until the filling has set and the pastry is golden-brown. Remove from the oven and set aside on a wire rack to cool slightly.
• To serve
• cut the quiche into slices and serve with the salad leaves.