Asparaguse quiche

Yield: 6 To 8

Measure Ingredient
1½ cup Flour
3 \N Tabls each Butter; and Margarin - cold
1 pinch Salt
¼ cup Grated sharp cheese
2 \N Tabls Cold water; (up to 3)
1 teaspoon Vinegar - Mix together with the water.
2 \N Egg
⅔ cup Heavy cream
4 \N Tabls Milk
1 can (12 oz) Asparaguse spears; Drain.
¾ cup Grated Cheese
\N \N Salt and freshly ground pepper



Source: From my mother with love & more, Family recipe.

Dough: In a food processor mix the first 4 ingredients. Work till it resemble fine crumbs.

Slowly pour the water- vinegar into the flour (while the food processor still works),till you get a ball, Do not over mix.

Roll out the dough and line 9 inch pie pan. Prick with a fork and keep in refrigerator for 15 minutes.

Asparaguse Filling: On the dough sprinkle 2 Tabls of grated cheese, Arrange on top the asparagus. In a bowl, beat lightly the eggs. Add the rest of ingredients , mix till all blended, Add some salt and ground pepper.

Pour over asparagus and bake in pre heated 350 F hot oven for 25 - 30 minutes or until golden.

Serve hot or cold with all sort of salads.

Posted to JEWISH-FOOD digest Volume 98 #021 by Zvi&Rina perry <pzvi@...> on Jan 11, 98

Similar recipes