175 g (6 oz) short potato pastry
3 medium eggs, beaten
1 large potato, peeled and grated
2/3 cup (150 ml) 1/4 pt single cream
Salt and pepper to taste
1 lb (450 g) tin of asparagus
spears Fresh parsley for garnish
3 medium eggs, beaten
1 large potato, peeled and grated
2/3 cup (150 ml) 1/4 pt single cream
Salt and pepper to taste
1 lb (450 g) tin of asparagus
spears Fresh parsley for garnish
method
1. Grease and line a 20 cm (8 in) quiche tin with the pastry.
2. Bake blind in the oven Gas mark 4, 350°F (180°C) until golden brown and allow to cool slightly.
3. Mix together the beaten eggs, grated potato, cream, salt and pepper.
4. Pour into the quiche tin and arrange the asparagus spears in a circle in the case, like the spokes of a wheel.
5. Bake in the oven Gas mark 7, 425°F (220°C) for 10 minutes, reduce heat to Gas mark 4, 350°F (180°C) and bake for a further 30 minutes.
6. Serve garnished with chopped parsley.
2. Bake blind in the oven Gas mark 4, 350°F (180°C) until golden brown and allow to cool slightly.
3. Mix together the beaten eggs, grated potato, cream, salt and pepper.
4. Pour into the quiche tin and arrange the asparagus spears in a circle in the case, like the spokes of a wheel.
5. Bake in the oven Gas mark 7, 425°F (220°C) for 10 minutes, reduce heat to Gas mark 4, 350°F (180°C) and bake for a further 30 minutes.
6. Serve garnished with chopped parsley.
serving amount
serves 6
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