This nutritious, tasty quiche is free from dairy and gluten and packed with two of my favourite seasonal vegetables. It makes a great Passover supper. It may seem faffy but peeling asparagus is worth the effort.

• Heat the oven to 200°C (180°C fan).
• Line the base and sides of a round 23cm, spring-form tin with baking parchment.
• Blend the cauliflower in a food processor until finely chopped (don’t over process), add the ground almonds and yolk, season with salt and pepper and blend until combined.
l Wipe the sides down with a spatula to ensure all is combined and blend again until it has a loose dough consistency and binds together but still has texture (again, don’t over process). Check and season with salt and pepper if necessary.
• Place the mixture into the base of the tin and with the back of a spoon smooth it out to the sides to create a 2cm-thick pie crust that will hold the filling. Use your spoon to create a smooth base, and then bake for 15 minutes.
• Using a vegetable peeler, peel the asparagus to take off the fibrous green from the stalk (from about 2 inches from the bottom of the stalk), keeping the asparagus tips unpeeled.
• Remove the base from the oven and gently smooth it out again. Lay the asparagus stalks in a criss-cross effect on top of the crust.
• Mix the remaining egg white and the 5 eggs and season with sea salt and white pepper. Beat in the honey mustard and chopped chives. When combined, gently pour it over the asparagus and bake for 30 minutes.
• Cool on a wire rack before removing from the tin.

www.myrelationshipwithfood.com