Asparagus, blue cheese and parmesan quiche

Name: Asparagus, blue cheese and parmesan quiche
Prep time: 10 min
Cook time: 35 min
Yield: 4 serving
Ingredients: a large bunch of fresh asparagus; 250 gm sour cream or creme fraiche; 4 large eggs; 1 Tbs of self-raising flour; 100 gms of blue cheese crumbled; 60 ml 1/4 cup of grated Parmesan cheese; salt and pepper; paprika or smoked paprika for sprinkling

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Prep Time
10 mins
Cook Time
10 mins
Servings
4
Cuisine
International, Vegetarian

Asparagus, blue cheese and parmesan quiche

Quade Mayo

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Easy crustless asparagus, blue cheese and parmesan quiche

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Ingredients

Servings

a large bunch of fresh asparagus woody stem removed (about 250gms) and blanched for 2 minutes in boiling water - or 2 x tins of asparagus, liquid drained off
250 gm sour cream or creme fraiche
4 large eggs
1 Tbs of self-raising flour
100 gms of blue cheese crumbled
60 ml 1/4 cup of grated Parmesan cheese
salt and pepper
paprika or smoked paprika for sprinkling

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Instructions

Preheat the oven to 180 C/350F.
Beat the eggs in a bowl and add the sour cream, flour and cheese and mix.
Pour this into a greased oven-proof dish and then top with the blanched asparagus. Press the asparagus so that they are largely submerged in the liquid and sprinkle over the paprika.
Bake for 35 minutes until golden brown and firm.
This is a delightfully smooth and creamy quiche base and I have often made it using other ingredients like mushrooms, spinach or peppers. It's fabulous for a brunch, a light lunch and served warm or cold.