�
Asparagus Quiche���� Veg����
HT� MC �
75mins
Serve
4���� Hot� Vegetarian�
Vegetables� Tart�� Flan� Main Course���
�
Ingredients:
225g/8oz
Shortcrust Pastry
2
tbsp Butter
4
tbsp Plain Flour
400ml/15
fl.oz. Milk
Salt
and Pepper
A
large pinch of Nutmeg
2
Eggs
100g/4oz
Gruyere
225g/8oz
Fresh or frozen Asparagus
�
Instructions
�
1.
Preheat the oven to 220C, 425F, Gas mark 7. Grease a 25cm/10 inch flan dish.
�
2.
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.
�
3.
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.
�
4.
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.
�
5.
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.
�
6.
Remove the quiche from the oven and reduce the oven temperature to 190C, 375F, Gas
mark
5.�
�
7,
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.
Serve immediately.
�
�
�
|