Asparagus Quiche Veg
4 Hot Vegetarian
Vegetables Tart Flan Main Course
tbsp Plain Flour
large pinch of Nutmeg
Fresh or frozen Asparagus
Preheat the oven to 220C, 425F, Gas mark 7. Grease a 25cm/10 inch flan dish.
Roll out the pastry to 6mm/ 1/4 inch thickness and line the flan dish. Prick the base with a fork and bake blind for 10 minutes.
Prepare the asparagus by cutting off any woody stems and washing under running
cold water. Cut into 5cm/2 inch lengths and boil in salted water for about 10 minutes.
Meanwhile, melt the butter in a pan, add the flour and cook, stirring for 1-2 minutes. Gradually add 300ml/10 fl.oz. of the
milk, little by little, stirring all the time.
Bring to the boil and cook for 3-4 minutes. Remove from heat and season with
salt, pepper and nutmeg.
Add 1 egg yolk to the sauce and mix well then add the grated Gruyere. Pour this sauce into the pastry case, filling to a maximum
of 3/4 and bake for 15 minutes.
Remove the quiche from the oven and reduce the oven temperature to 190C, 375F, Gas
Arrange the drained asparagus over the top of the quiche. Mix together with rest of the
milk, remaining egg yolk and 2 egg whites. Pour this
over the quiche. Bake for a further 30 minutes.