Asparagus Quiche With Pork Medallions - cooking recipe

Ingredients

180 g plain flour
90 g butter, cut into pieces
250 g goat's cheese, cut into pieces
5 None medium eggs
pinch None grated nutmeg
1/2 bunch chervil, chopped (reserve a few leaves for garnish)
5 stalks parsley, chopped
200 g carrots, cut into 6cm sticks
350 g green asparagus, trimmed and cut into 6cm sticks
300 g white asparagus, trimmed and cut into 6cm sticks
16 None pork medallions (about 70g each)
4 tbsp oil

Preparation

Preheat the oven to 400\u00b0F. For the pastry, place the flour and a pinch of salt in a bowl and use fingertips to mix in the butter until the mixture resembles fine breadcrumbs. Mix in about 5 tbsp cold water and work into a smooth dough. Roll out on a lightly floured work surface, then transfer to a 9 inch tart pan with removable bottom. Prick the bottom of the crust with a fork several times, then chill for about 30 mins.
Meanwhile, mix together the cheese, eggs and nutmeg and season to taste. Stir in the herbs. Lay the prepared vegetables in the tart crust, then pour over the egg mixture. Bake for about 50 mins on the lower rack.
Season the pork medallions. Heat the oil in a pan and fry the meat for about 3 mins on each side. Carefully remove the quiche from the pan and cut into 8 slices. Serve with the pork medallions, garnished with chervil.