Keeping it simple just got a whole lot tastier with this clever quiche that gets the most out of six ingredients.
Ingredients
- Melted butter, to grease
- 2 sheets (25 x 25cm) frozen shortcrust pastry, just thawed
- 2 bunches asparagus, woody ends trimmed
- 80g soft blue cheese, thinly sliced
- 6 eggs
- 125ml (1/2 cup) milk
Method
- Step 1Preheat oven to 200ºC. Brush a 2cm-deep, 25cm (base measurement) round fluted tart tin, with removable base, with melted butter. Arrange the pastry sheets, slightly overlapping, on a clean work surface. Roll the edges together to seal. Line the prepared tin with pastry. Trim excess.
- Step 2Line the pastry base with non-stick baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 minutes. Remove the paper and pastry weights or rice. Set aside for 30 minutes to cool.
- Step 3Meanwhile, cut each asparagus spear into thirds. Place in a heatproof bowl and cover with boiling water. Set aside for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Pat dry with paper towel.
- Step 4Arrange the asparagus and blue cheese over the pastry base. Whisk eggs and milk in a jug. Season with salt and pepper. Pour over the pastry base. Bake for 30-35 minutes or until just set. Set aside in the pan for 10 minutes to stand before serving.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1638 kj
Energy
25g
Fat Total
11g
Saturated Fat
1g
Fibre
15g
Protein
250mg
Cholesterol
443.64mg
Sodium
6g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Ray
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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