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Asparagus, conte cheese and sun blushed tomatoes quiche
INGREDIENTS:
| 300gr short crust pastry
80gr sun blushed tomatoes
24 cooked asparagus
1 medium size red onion
2 chopped garlic cloves
6 chopped basil leaves
3 egg yolks
2 eggs
200ml milk
200ml double cream
100gr grated conte cheese
Salt pepper
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PREPARATION:
| Line a 20 cm fluted flan case with the pastry taking care that the sides are a little higher that the rim of the case. Cover the base with the sun blushed tomatoes.
Gently pan-fry the sliced red onion with the garlic for 2 or 3 minutes.
Mix the eggs, yolks, cream, milk, ½ the grated cheese, salt, pepper, fried onions and basil and pour this mixture in the flan.
Cut the asparagus to the size of the dish radius and position on top of the flan mix in a circular motion. Place the off cuts in the centre and sprinkle with the remaining cheese.
Bake in a moderate oven (180c) for 35 to 45 minutes.
Cut and serve whilst just warm. |
If you should experience any problems with this or any other
of our future recipies please do not hesitate to contact Laurent
or Martin at La Barbe on 01737 241966 or alternatively e-mail
us.
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