Friends coming over for lunch? Have this delicious asparagus, leek and prosciutto quiche ready to go in the oven the moment your guests arrive, then sit down, relax and enjoy the occasion.
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To make the shortcrust pastry, place the flour and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add the egg yolks with chilled water. Process until mixture just comes together. Turn onto a lightly floured surface and knead until smooth. Shape into a disc. Wrap in plastic wrap. Place in the fridge for 30 mins to rest.
Turn pastry onto a lightly floured surface and roll to a 3mm-thick disc. Grease a 22cm round fluted tart tin with removable base, then line with the pastry. Use a sharp knife to trim excess pastry. Place in the fridge for 15 mins to rest.
Preheat oven to 200°C. Line pastry with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove the paper and weights or rice. Bake for a further 8-10 mins or until the pastry is lightly golden in colour. Remove from oven. Reduce oven to 160°C.