Asparagus Quiche Short crust pastry, homemade or frozen 450 g asparagus 1 large sweet onion, sliced 6 sun dried tomatoes in olive oil, finely sliced 5 large eggs 200 ml cream 50 ml milk salt and freshly ground pepper
Preheat oven at 160 C Blind bake shortcrust pastry in a 10 inch flan dish until golden brown.
In large pot of boiling salted water, cook asparagus until tender-crisp, about 1 minute. Drain. Plunge into cold water. Drain again.
In nonstick frying pan, heat olive oil over medium heat; cook onions until soft, about 10 minutes. Set aside.
In bowl, whisk together eggs, milk, salt and pepper. Stir in asparagus, sun dried tomatoes and onion mixture. Pour into prepared baking dish. Bake in centre of oven until knife inserted in the centre comes out clean, about 30 to 35 minutes. Let rest 5 minutes before cutting.