Asparagus quiche

I served this summery quiche at a picnic at the weekend, and it was very appreciated. It is nice both hot or cold.

Asparagus quiche, 1 large or 3 smaller ones

Pastry:

120 grams softened butter

300ml flour

a pinch of salt

half a whipped up egg

Filling:

2 bunches of asparagus

5 eggs (and the half left over from the pastry)

400 ml single cream

100-200 ml grated medium cheese

salt and pepper

Start by rinsing the asparagus and pinch off the coarse base, boil for 2 minutes in salted water, drain and leave to cool.

Pinch together the pastry with your fingers, and coat the dish/dishes with the pastry. Use a fork to make small wholes in the pastry, bake for 8-10 minutes in 175 centigrade oven. Then fill the shells with the asparagus, cut them in half if they are too long. Sprinkle the cheese on top. Whisk together eggs and cream, season with salt and pepper. Pour over the quiches, and make sure the cheese is covered bu the eggmixture.

Bake in 175 centigrade oven for 20-25 minutes.

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This entry was posted in Lighter bites/lunch dishes, Quiches, pizzas & similar. Bookmark the permalink.

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