Quiche aux Asperges

A delicately flavoured and coloured dish, Quiche aux Asperges (keesh oh zasp-airj) may be served hot or cold, with a lettuce salad and, to drink, an Alsatian Riesling.

4-6

1 X 9-inch Flan Case made with shortcrust pastry

6 oz. lean cooked ham, chopped

4 fl. oz. single cream

3 fl. oz. milk

3 eggs

1 oz. Cheddar cheese, grated

½ teaspoon salt

2 teaspoon white pepper

12 asparagus tips, cooked and drained

Preheat the oven to fairly hot 400 ‘F (Gas Mark 6, 200°C). Place the flan case on a baking sheet.

Cover the bottom of the flan case with the chopped ham and set aside.

In a medium-sized mixing bowl, com-bine the cream, milk, eggs, grated cheese, salt and pepper and beat well to blend.

Pour the mixture over the ham. Arrange the asparagus tips, pointed ends toward the centre, around the edge of the filling.

Place the baking sheet in the centre of the oven. Bake the quiche for 35 to 40 minutes or until the filling is set and firm and golden brown on top.

Remove the baking sheet from the oven and serve the quiche at once, if you are serving it hot.

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