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Asparagus, blue cheese and parmesan quiche

Easy crustless asparagus, blue cheese and parmesan quiche

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat the oven to 180 C/350F.
  2. Beat the eggs in a bowl and add the sour cream, flour and cheese and mix.
  3. 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.
  4. Bake for 35 minutes until golden brown and firm.
  5. 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.