Mushroom and asparagus quiche

4 servings

Ingredients

Quantity Ingredient
125 grams Plain flour; (4oz)
50 grams Butter or margarine; (2oz)
1 tablespoon Cold water; (1 to 2)
125 grams Mushrooms; sliced (4oz)
75 grams Small asparagus spears; blanched (3oz)
150 millilitres Milk; (1/4 pint)
2 Eggs; size 3
4 tablespoons Single cream
Salt and freshly ground black pepper

Directions

Sift the flour into a bowl. Rub in the butter or margarine and add sufficient water to bind. Roll out on a lightly floured surface and use to line a 20cm (8inch) flan ring.

Bake blind in a preheated oven 200øC/400øF/Gas Mark 6 for 10-12 minutes.

Arrange the mushrooms and asparagus in the base of the pastry case.

Whisk together the milk, eggs, cream and seasoning to taste. Pour into the pastry case and place on a baking tray in a preheated oven 180øC/350øF/Gas Mark 4 for 30-40 minutes, until the filling has set.

Serve hot or cold.

Converted by MC_Buster.

NOTES : A delicious creamy quiche with mushrooms and asparagus. Ideal for picnics and lunches or served with salad and new potatoes for supper.

Converted by MM_Buster v2.0l.

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