| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Sainsbury’s, Sainsbury5 |
4 |
servings |
INGREDIENTS
| 125 |
g |
Plain flour; (4oz) |
| 50 |
g |
Butter or margarine; (2oz) |
| 1 |
tb |
Cold water; (1 to 2) |
| 125 |
g |
Mushrooms; sliced (4oz) |
| 75 |
g |
Small asparagus spears; blanched (3oz) |
| 150 |
ml |
Milk; (1/4 pint) |
| 2 |
|
Eggs; size 3 |
| 4 |
tb |
Single cream |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Sift the flour into a bowl. Rub in the butter or margarine and add
sufficient water to bind. Roll out on a lightly floured surface and use to
line a 20cm (8inch) flan ring.
Bake blind in a preheated oven 200°C/400°F/Gas Mark 6 for 10-12 minutes.
Arrange the mushrooms and asparagus in the base of the pastry case.
Whisk together the milk, eggs, cream and seasoning to taste. Pour into the
pastry case and place on a baking tray in a preheated oven 180°C/350°F/Gas
Mark 4 for 30-40 minutes, until the filling has set.
Serve hot or cold.
Converted by MC_Buster.
NOTES : A delicious creamy quiche with mushrooms and asparagus. Ideal for
picnics and lunches or served with salad and new potatoes for supper.
Converted by MM_Buster v2.0l.
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