Title: Asparagus And Blue Cheese Quiche
Categories: Appetizers, Cheese/eggs, Pies, French, Vegetables
Yield: 6 Servings
8 oz Pastry *
1 oz Blue cheese
1 1/2 oz Cream cheese
200 ml Half & half
3 md Eggs
Salt, pepper & cayenne
8 oz Asparagus; peeled & cooked
As usual, the weight of pastry is the weight of flour used to make
it.
Roll out the pastry and line a 9" flan ring. Bake blind as usual at
a high temperature (400 F for 8 to 9 minutes weighted down then a
futher 2 to 3 minutes just to colour lightly). Meanwhile, mash the
cheeses together, put into a measuring jug and make up to volume
with cream or cream and milk. Beat hard with the eggs (food
processor). Season to taste with salt, pepper, and cayenne as usual.
The asparagus should have been peeled/trimmed as usual and boiled
in strongly salted water until just tender--for really freshly
picked asparagus <15 minutes will suffice. Immediately remove from
water and separate on a paper towel to cool quickly. When cold, cut
into 2" lengths and spread out on the flan base. Pour over the
custard and bake ina moderate oven (375 F) for around 30 minutes
until nicely set. Serve warm (not cold or too hot).
