Name: Asparagus and Blue Cheese Quiche
Ingredients: 8 oz Pastry *; 1 oz Blue cheese (good); 1 1/2 oz Cream cheese (Philadelphia); 200 ml Made up to with half & half; 3 md Eggs; Salt, pepper & cayenne; 8 oz Asparagus; peeled & cooked

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables	French	Starters, Cheese/eggs, Tarts, French, Vegetables	6	Servings

INGREDIENTS

8	oz	Pastry *
1	oz	Blue cheese (good)
1 1/2	oz	Cream cheese (Philadelphia)
200	ml	Made up to with half & half
3	md	Eggs
		Salt, pepper & cayenne
8	oz	Asparagus; peeled & cooked

INSTRUCTIONS

NB* As usual, the weight of pastry is the weight of flour used to make it.
Roll out the pastry and line a 9" flan ring. Bake blind as usual at a
high temperature (400 for 8-9 mins weighted down then a futher 2-3 mins
just to colour lightly). Meanwhile, mash the cheeses together, put into a
measuring jug and make up to volume with cream or cream and milk. Beat hard
with the eggs (food processor). Season to taste with salt, pepper and
cayenne as usual.
The asparagus should have been peeled/trimmed as usual and boiled in
strongly salted water until just tender - for really freshly picked
asparagus <15 minutes will suffice. Immediately remove from water and
separate on a paper towel to cool quickly. When cold, cut into 2" lengths
and spread out on the flan base. Pour over the custard and bake in a
moderate oven (375F) for around 30 minutes until nicely set. Serve warm
(not cold or too hot).
Recipe IMH Georges' Home BBS 2:323/4.4
Posted to MM-Recipes Digest  by muddy@ibm.net on May 27, 1998

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