Brie and Asparagus Quiche
Ingredients
- 1 sheet ready rolled shortcrust pastry, thawed
- 3 eggs
- 3-4 spring onions, washed, trimmed, chopped
- 25 grams butter
- 150-225 g ripe brie
- 125 milliliters milk
- 125 milliliters single cream
- 75-100 g asparagus tips, blanched
- 1 teaspoon English mustard
- nutmeg
- salt
- pepper
Instructions
Yield: 4 servings. Pre-heat oven to 200 C / 400 F / Gas 6. Have ready a 23 cm flan tin or dish. Use pastry to line the flan tin. Melt butter and lightly saute the spring onions, allow to cool. Meanwhile, remove the rind from the cheese and cut into small cubes, whisk or beat with eggs, beat in the cream and milk, add seasoning. Scatter onions on base of flan case, carefully pour in cheese mixture then arrange asparagus spears in a spoke pattern and bake for 25-30 minutes until set and lightly golden.
