Briony May Williams summer quiche with asparagus, peas, goat’s cheese and mint recipe

Briony May Williams served up summer quiche with asparagus, peas, goat’s cheese and mint on Lorraine.

The ingredients are: 375g ready-made shortcrust pastry, 4 medium eggs + 1 egg for egg wash, 225ml milk, Salt and pepper, 250g asparagus (swap out for broccoli), 125g frozen peas, 1 tbsp plain flour, 250g goat’s cheese (swap out for grated cheddar) and Handful fresh mint.




See more quiche recipes in the book titled: World Famous Quiche Recipes: Quick and Delicious Quiche Cookbook available from Amazon now.

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