Asparagus & Blue Cheese Quiche
Starters Tarts Asparagus Cheese Quiche
Last updated 6/12/2012 12:57:11 AM. Recipe ID 19637. Report a problem with this recipe.
Title: Asparagus & 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
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 ans
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 ina 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
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