Spring Asparagus & Mint Quiche

Homegrown asparagus with fresh mint and eggs from the backyard, and local artisan goat cheese, all encased in a simple oat and seed crust.

3/4 cup stoneground white flour gluten-free: use buckwheat flour
1/3 cup rolled oats
3 tablespoons sunflower seeds
3 tablespoons pumpkin seeds
1/2 teaspoon salt
75 g room temperature butter or extra virgin olive oil
1 free range egg
1 – 2 tablespoons yogurt OR sourdough starter*
large handful fresh mint stalks removed
1 bunch asparagus cut into 5cm lengths
100 g goat feta crumbled
5 free range eggs
1/2 cup cream
½ teaspoon salt
cracked pepper
*the optional addition of sourdough starter will create a light crumb and improve the digestibility of the grains and seeds.

Grease a deep 20cm quiche dish (or use a 25cm tart dish) with butter or olive oil.
Place the flour, oats and seeds into a food processor and blend until roughly ground. Add the salt along with the butter/oil and pulse into a breadcrumb like texture. Add the egg plus 1 tablespoon yogurt/starter and pulse until the mixture forms pea-like balls. Press a little of the mixture between your fingers, if it holds together without crumbling it is ready to use, otherwise add an extra tablespoon of yogurt/starter and pulse again until the dough comes together.
Tip the crumbly dough directly into the quiche/tart dish and quickly press to evenly coat the base and sides. Cover and place in the fridge for 30 minutes for the pastry to rest (can be stored for up to 48 hours in the fridge).
When ready to bake preheat the oven to 180C. Pre-bake the crust for 15 minutes. Prepare the vegetables and make the custard by combining the eggs, cream and salt in a jug. Remove the crust from the oven and layer with mint leaves, asparagus and goat cheese. Pour over the custard and finish with a grind of cracked pepper. Bake for 30 minutes until the custard is just set. Cool for 10 minutes before cutting into wedges. Can be served warm, or cool completely for a picnic lunch.