asparagus and brie quiche
rating:
8oz or so of shortcrust pastry
3 eggs
3-4 spring onions, chopped
25g butter
225g brie
120ml milk
120ml cream
100g asparagus tips, blanched
1tsp mustard
grated nutmeg, to season
salt and pepper
Pre-heat oven to 200 °C / 400 °F / Gas 6. You will need a 22.5 cm (9 inch) flan tin or dish; line it with the pastry.
Melt butter and lightly sauté the spring onions, allow to cool.
Remove the rind from the cheese and cut into small cubes, whisk or beat with eggs, beat in the cream and milk, add seasoning.
Scatter the onions on base of flan case, carefully pour in cheese mixture then arrange asparagus spears and bake for 25-30 minutes until set and lightly golden.
Melt butter and lightly sauté the spring onions, allow to cool.
Remove the rind from the cheese and cut into small cubes, whisk or beat with eggs, beat in the cream and milk, add seasoning.
Scatter the onions on base of flan case, carefully pour in cheese mixture then arrange asparagus spears and bake for 25-30 minutes until set and lightly golden.
