Directions

• For The Pastry
• To make the pastry put the flour and butter in a food processor and blend until the mixture looks like breadcrumbs. Then add the yolk and water (you may only need one tablespoon) and pulse until a dough forms.
• Turn the dough out on a floured surface and knead lightly before forming into a disc. Wrap in cling wrap and pop in the fridge for 20 minutes.
• For The Quiche
• Preheat your oven to 190 degrees (or 170 if fan forced) and grease a rectangular baking dish at least 20cm x 25cm.
• Roll out your chilled pastry on a lightly floured surface, and spread with rolling pin until it is about 5mm thick. Gently place it into the prepared pan and trip the edges. Chill the pastry again for 10 minutes, then line with baking paper and fill with either baking weights or rice. Bake for 15 mins. Remove the weights/rice and bake again for 10 mins, or until pastry is dry.
• At the same time heat the oil in a pan and cook the onion until soft. Add the bacon pieces and cook to your preference. Spread this mixture over the pastry.
• In a bowl whisk together the eggs, milk and yoghurt, along with the finely sliced spring onions. Add in the nutmeg, as well as salt and pepper to taste. Pour into the baking dish.
• Arrange the asparagus over the top of the dish and bake for about 30 minutes, or until set. Let the quiche stand for a few minutes before cutting and serving.