ASDA part of the Wal-Mart family

• 250g shortcrust pastry
• 5 spring onions, trimmed and sliced
• 15g butter
• 150g Roquefort
• 3 large eggs, beaten
• 200g tub Asda crème fraîche
• 3tbsp lemon juice
• 3tbsp Asda walnut oil
• 0.5tsp Dijon mustard
• 1tsp clear honey
• 2 ripe pears, cored and diced
• 2 sticks celery, sliced
• 50g hazelnuts, toasted

1 Preheat oven to 200C/Gas 6. Roll out the shortcrust pastry on a lightly floured surface to the thickness of a pound coin, and use to line a 20cm flan tin. Prick the base and lay a piece of foil on top, cover with baking beans or rice and bake for 10 minutes. Remove the beans and foil and continue baking for 3 minutes. Remove tin from oven and turn temperature down to 180C/Gas 4.

2 Meanwhile, cook the spring onions in the butter for about 3 minutes. Put the cheese in a bowl, mash with a fork, then add the eggs and the crème fraîche and beat until evenly mixed. Stir in the spring onions, then pour into the flan case and bake for 25 minutes, or until just set.

3 Whisk the lemon juice, oil, mustard and honey together and carefully mix in the pear, celery and nuts. Serve the relish with the quiche.