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Brie and Asparagus Quiche


1 sheet ready rolled shortcrust pastry; thawed
3 eggs
3-4 spring onions; washed, trimmed, chopped
25 g butter
150-225 g ripe brie
125 ml milk
125 ml single cream
75-100 g asparagus tips; blanched
1 teaspoon English mustard
nutmeg; grated, to season
salt and pepper; to season

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 sauté 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.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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