Saturday, 27 October 2007

Asparagus Quiche

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. 

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