April 2013 - Aspargus Quiche

Asparagus-Quiche

 (makes 8 – 10 slices)

Ingredients :

350 g shortcrust pastry (home-made or bought)
1 kg asparagus (green, white or mixed)
200 gr soft fresh goat’s cheese
1 dl single cream
2 eggs
salt, pepper, grated nutmeg
1 clove garlic, pressed
2 tbsp grated Parmesan cheese
50 g grated Gruyere cheese or cheddar

Preparation:

Line a round shallow baking dish (30 cm) with the rolled out pastry. Prick with a fork and put in the fridge until needed.

Peel the asparagus and brake off the ends. Cut the tops off and halve the stems once vertically and horizontally. Blanche the pieces in boiling salt water for five minutes and drain well.

Mix the goat’s cheese, cream and eggs with a stick blender until smooth, season with salt, pepper, garlic and grated nutmeg.

Pre-heat oven to 250°C. Sprinkle the pastry with grated Parmesan cheese, add the asparagus pieces and pour the cheese and cream mix over the veg. Top with grated Gruyere cheese and bake in the lower half of the oven for 30 Minutes or until the top is golden and the filling has set. Leave to stand for five minutes before slicing and serve with a green salad.