With asparagus season in full swing I wanted to make a quiche using this lovely vegetable. The wild garlic adds a little more edge and flavour to the dish. If you have no access to wild garlic, then you can use chives as a replacement. The pastry is a nice rich buttery shortcrust that just melts in your mouth.

This makes enough for 6 tartlets in 10cm tartlet rings or one large quiche using an 20cm pastry ring
To make the pastry
170g plain white flour
85g butter
45ml iced water
Pinch salt
Beaten egg yolk to glaze the pastry

Rub the butter and flour together until it resembles bread crumbs 
Add the egg yolk and water and bring the mixture together until it forms a stiff dough
(This can also be made in a food processor, simply whizz the flour and butter mix until it resembles bread crumbs, then add the egg yolk and then some of the water and pulse until it comes together)
Wrap the pastry in cling film and place in the fridge for an hour to rest
Once the pastry has rested, roll out to 5mm thick 
Next, get your tartlet case and cut out the pastry using the ring as a guide, ensure you have excess pastry around the edges
Then take the cut out pastry and press into the edges of the tartlet case, make sure there are no air bubbles 
Place the lined tartlet case in the fridge for 30 mins
Preheat the oven to 190c (fan) 200c (normal)
Take the the tartlet cases out of the fridge and prick the base with a fork taking care not to pierce all the way through (this helps to stop the pastry rising)
Cut out enough parchment paper to cover the tartlet cases and place it over the tartlet
Add some baking beans or rice to weigh the paper down and to prevent the pastry from colouring while blind baking
Place the tartlets in the oven for 10 minutes with the parchment on and then for a further 5 minutes with it off

Filling 
3 eggs
6 spears of white asparagus peeled and thinly sliced length ways and then cut to fit the tartlet case
100ml crème fraîche