Overnight With Michael Mclaren

Clinton Maynard is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes. This week Sarah whips up Spring fling asparagus quiche (recipe courtesy Recipetineats.com) Ingredients SHORTCRUST PASTRY185g (1¼ cups) plain flour½ tsp cooking salt100g unsalted butter, cold, cubed2 ½ tbsp ice-cold water (plus more if required) ASPARAGUS AND BACON FILLING2 bunches asparagus (about 15 stalks), ends trimmed200g streaky bacon15g unsalted butter½ brown onion, finely chopped1 garlic clove, finely chopped3 large eggs150ml (⅔ cup) full-cream milk150ml (⅔ cup) thickened creampinch of cooking salt and black pepper100g (1 cup) shredded gruyere (substitute cheddar or colby) MethodStep 1To make the shortcrust pastry, pulse the flour, salt and butter in a food processor 10 times or until it looks like breadcrumbs. With the motor running on low, pour thewater into the tube feeder, then blitz on high for 30 seconds or until it turn