Asparagus And Red Onion Quiche
This makes a lovely lunch dish and is delicious served hot or cold.
IngredientsShort crust pastry made with 6oz flour and 3oz butter.
100g (4oz) Fresh blanched asparagus.
225g (8oz) English Cheddar cheese grated.
4 medium Red onions sliced.
Butter.
5 Eggs
100ml (3 and a half fl oz) milk.
200ml (7fl oz) Double cream.
Salt and Freshly ground black pepper.
Grated Nutmeg.
MethodLine a well buttered 22cm (8 and a half inch) flan dish with the short crust pastry and baked blind for 25 minutes at 190c / 375F / Gas 5.
Reduce temperature to 160c /325F / Gas 3.
Blanche the asparagus in boiling water for 4 minutes and refresh in cold water. Drain.
Saute the red onions in butter until soften for about 10 minutes. Place in a sieve and allow the fat to drain off.
Sprinkle the grated cheddar cheese over the pastry base and cover with the sauted red onions.
Beat together the eggs, milk, cream and season well with salt, black pepper and a little grated nutmeg.
Pour the egg mixture over the onions and cheese.
Arrange the asparagus on the top of the egg mixture pushing it down slightly.
Bake for 30 - 40 minutes until set.
