Steam Combi Recipe: Easy Asparagus Quiche

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

1. Trim woody ends off asparagus
2. Place asparagus in a steam proof container and steam at 100C for 3 minutes (add to the oven once it is preheated)
3. 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
4. Grease your loose bottom quiche pan with baking spray or butter.
5. Line the pan with puff pastry sheets (or try making your own puff pastry from our recipe here .
6. 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 . 
7. Sprinkle the spring onion evenly over the base of the quiche
8. Pour the egg mixture into the pastry 
9. Arrange Asparagus over egg and cheese mixture
10. Sprinkle remaining cheese over the top
11. 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. 
12. Serve warm or cold