Asparagus and blue cheese quiche Recipe
Ingredients
2 bunches asparagus, woody ends trimmed
80g soft blue cheese, thinly sliced
Melted butter, to grease
2 sheets (25 x 25cm) frozen shortcrust pastry, just thawed
6 eggs
125ml (1/2 cup) milk
Asparagus and blue cheese quiche Recipe
Method
Step 1
Preheat oven to 200ºC. Brush a 2cm-deep, 25cm (base measurement) round fluted tart tin, with removable base, with melted butter. Arrange the pastry sheets, slightly overlapping, on a clean work surface. Roll the edges together to seal. Line the prepared tin with pastry. Trim excess.
Step 2
Line the pastry base with non-stick baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 minutes. Remove the paper and pastry weights or rice. Set aside for 30 minutes to cool.
Step 3
Meanwhile, cut each asparagus spear into thirds. Place in a heatproof bowl and cover with boiling water. Set aside for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Pat dry with paper towel.
Step 4
Arrange the asparagus and blue cheese over the pastry base. Whisk eggs and milk in a jug. Season with salt and pepper. Pour over the pastry base. Bake for 30-35 minutes or until just set. Set aside in the pan for 10 minutes to stand before serving.
Ingredients
2 bunches asparagus, woody ends trimmed
80g soft blue cheese, thinly sliced
Melted butter, to grease
2 sheets (25 x 25cm) frozen shortcrust pastry, just thawed
6 eggs
125ml (1/2 cup) milk
Asparagus and blue cheese quiche Recipe
Method
Step 1
Preheat oven to 200ºC. Brush a 2cm-deep, 25cm (base measurement) round fluted tart tin, with removable base, with melted butter. Arrange the pastry sheets, slightly overlapping, on a clean work surface. Roll the edges together to seal. Line the prepared tin with pastry. Trim excess.
Step 2
Line the pastry base with non-stick baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 minutes. Remove the paper and pastry weights or rice. Set aside for 30 minutes to cool.
Step 3
Meanwhile, cut each asparagus spear into thirds. Place in a heatproof bowl and cover with boiling water. Set aside for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Pat dry with paper towel.
Step 4
Arrange the asparagus and blue cheese over the pastry base. Whisk eggs and milk in a jug. Season with salt and pepper. Pour over the pastry base. Bake for 30-35 minutes or until just set. Set aside in the pan for 10 minutes to stand before serving.
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