Title: Asparagus and blue cheese quiche
 Categories: Starters, Cheese/eggs, Tarts, French, Vegetables
      Yield: 6 Servings
 
      8 oz Pastry *
      1 oz Blue cheese (good)
  1 1/2 oz Cream cheese (Philadelphia)
    200 ml Made up to with half & half
      3 md Eggs
           Salt, pepper & cayenne
      8 oz Asparagus; peeled & cooked
 
  NB* As usual, the weight of pastry is the weight of flour used to
  make it.
  
    Roll out the pastry and line a 9" flan ring. Bake blind as usual at
  a high temperature (400 for 8-9 mins weighted down then a futher 2-3
  mins just to colour lightly). Meanwhile, mash the cheeses together,
  put into a measuring jug and make up to volume with cream or cream
  and milk. Beat hard with the eggs (food processor). Season to taste
  with salt, pepper and cayenne as usual.
    The asparagus should have been peeled/trimmed as usual and boiled in
  strongly salted water until just tender - for really freshly picked
  asparagus <15 minutes will suffice. Immediately remove from water and
  separate on a paper towel to cool quickly. When cold, cut into 2"
  lengths and spread out on the flan base. Pour over the custard and
  bake in a moderate oven (375F) for around 30 minutes until nicely
  set. Serve warm (not cold or too hot).
  
  Recipe IMH Georges' Home BBS 2:323/4.4