This is a very easy quiche recipe, made even easier with the help of your steam oven. If you arent lucky enough to have one then blanch the asparagus in boiling water for a couple of minutes. This softens any outer stringy stems. Using the a function with extra bottom heat helps avoid the dreaded soggy bottom.
This recipe was made in a shallow quiche dish. If you want to make it in a deep quiche pan, you will need to increase the filling ingredients by 50%
METHOD
- Trim woody ends off asparagus
- Place asparagus in a steam proof container and steam at 100C for 3 minutes (add to the oven once it is preheated)
- Set the oven to 190C Bottom and Fan Forced with added steam if available (Humidify in Smeg- 3 bursts of steam ) Place a rack on the bottom shelf of the oven
- Grease your loose bottom quiche pan with baking spray or butter.
- Line the pan with puff pastry sheets (or try making your own puff pastry from our recipe here .
- In a bowl beat the eggs milk and cream, salt and pepper and stir in the cheeses leaving 1/4 c of cheese to sprinkle on the top .
- Sprinkle the spring onion evenly over the base of the quiche
- Pour the egg mixture into the pastry
- Arrange Asparagus over egg and cheese mixture
- Sprinkle remaining cheese over the top
- Cook for 25-30 minutes or until custard is firm to the touch but not too browned on top. Reduce temperature if it starts browning too early.
- Serve warm or cold
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Ingredients
6 Asparagus stems
2 Sheets of pre rolled puff pastry (or home made)
5 eggs (size 7)
1/4 cup milk
1/3 cup cream
1/2 cup grated tasty cheddar
1/4 cup grated parmesan
2 spring onions, finely chopped
salt and pepper
