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Asparagus Quiche

Freezing Suitable: thaw and refresh in hot oven for 10 minutes

ingredients

serves 4
8 oz (225 g) Shortcrust pastry
2 tbsp Butter
4 tbsp Plain flour
3/4 pint (400 ml) Milk
Salt and pepper
Pinch of grated nutmeg
2 Eggs
4 oz (125 g) Mature cheese
12 oz (340 g) Can of asparagus

method

1. Preheat the oven to 425°F (220°C) Gas 7.

2. Roll out the dough to 1/4 inch (6 mm) thick and use to line greased 10 inch (25 cm) flan ring or dish. Prick with fork. Bake blind for 5 minutes.

3. Melt the butter in a small saucepan. Stir in flour. Gradually stir in 1 1/4 cups of the milk. Season with salt, pepper and nutmeg. Bring to the boil, stirring constantly. Cook for 2 minutes. Remove pan from heat. Separate the eggs and stir one yolk into sauce. Grate the cheese and add to the sauce.

4. Pour the sauce into the flan case. Return to the oven and bake for 15 minutes.

5. Remove quiche from oven. Reduce heat to 375°F (190°C) Gas 5. Drain asparagus, cut into small lengths and arrange evenly over surface. Mix together the rest of the milk, the remaining egg yolk and 2 egg whites and pour this over top. Bake for 30 minutes more.

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