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.