Asparagus & Red Onion Quiche Recipe

Asparagus quiche makes a lovely lunch dish and is delicious served hot or cold. Give it a try and let us know how you get on.

Ingredients

• Short 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

Method

• Line 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, then 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.