ASPARAGUS and BLUE CHEESE QUICHE
Ingredients
- 200 ml made up to with half and half
- 3 medium eggs
- Salt, pepper and cayenne
- 8 oz asparagus, peeled and cooked
Directions
- Directions
- Roll out the pastry and line a 9-inch flan ring. Bake blind as usual at a high temperature (400 for 8-9 minutes weighted down then a further 2-3 minutes just to color lightly).
- Meanwhile, mash the cheeses together, put into a measuring jug and make up to volume with cream or cream and milk. Beat hard with the eggs (food processor).
- Season to taste with salt, pepper and cayenne as usual. The asparagus should have been peeled/ trimmed and boiled in strongly salted water until just tender – for really freshly picked asparagus.
