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    Monday, November 16, 2015

    Asparagus and blue cheese quiche Recipe

      Asparagus and blue cheese quiche Recipe

        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

        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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    Item Reviewed: Asparagus and blue cheese quiche Recipe Rating: 5 Reviewed By: Mrs. Chef
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