Asparagus, blue cheese and parmesan quiche
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Servings
4
-
Cuisine
International, Vegetarian
Asparagus, blue cheese and parmesan quiche
Report
Easy crustless asparagus, blue cheese and parmesan quiche
Share:
Ingredients
- asparagus woody stem removed (about 250gms) and blanched for 2 minutes in boiling water - or 2 x tins of asparagus, liquid drained off, a large bunch, fresh
- 250 sour cream or creme fraiche
- 4 egg large
- 1 Tbs self-raising flour
- 100 blue cheese crumbled
- 60 ml Parmesan Cheese 1/4 cup, grated
- salt
- black pepper
- paprika or smoked paprika, for sprinkling
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.
Notes
- Use tinned or jar asparagus if you prefer.
- This quiche can be stored in the fridge for up to 5 days. Reheat in a microwave or eat it cold.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
