I love asparagus season. I look forward to eating fresh asparagus every year. With so many foods now that you can eat all year round, it makes the few that are still seasonal all the more special.
This simple quiche is all about the asparagus.
I made a particular effort not to put onion, garlic, bacon or any other overpowering flavour in the quiche as I am wont to do and I was glad I cooked with restraint – the quiche was subtle but delicious. And very inexpensive
- 2 bunches of asparagus
- 1 sheet of ready-rolled puff pastry
- 3 eggs
- 1/2 cup cream
- 1/2 cup grated tasty cheese
- salt and pepper to taste
- Preheat oven to 200°C. Line a pie dish or quiche flan with puff pastry. Bake for 5 –10 minutes or until just starting to cook and puff.
- Wash asparagus, snap off the woody stalks and cut into 5cm lengths. Boil or steam until tender.
- In a bowl beat eggs and cream together, add cheese, salt and pepper and mix to combine. Add asparagus spears.
- Pour egg mixture into the pastry case, spreading out the asparagus spears. Bake for 30 – 40 minutes or until the egg is set and pastry is golden.
Depending on how evenly your oven cooks, you may need to turn the dish around in the oven halfway through the cooking for even browning.
Amount Per Serving: Calories: 514Total Fat: 44gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 377mgSodium: 507mgCarbohydrates: 10gFiber: 0gSugar: 2gProtein: 19g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.