Asparagus and Potato Quiche
Ingredients
- 6 oz short potato pastry
- 3 medium eggs beaten
- 1 large potato peeled and grated
- 1/4 pt single cream
- Salt and pepper to taste
- 1 lb tin of asparagus
- spears Fresh parsley for garnish
Instructions
- Grease and line a 20 cm (8 in) quiche tin with the pastry.
- Bake blind in the oven Gas mark 4, 350°F (180°C) until golden brown and allow to cool slightly.
- Mix together the beaten eggs, grated potato, cream, salt and pepper.
- Pour into the quiche tin and arrange the asparagus spears in a circle in the case, like the spokes of a wheel.
- 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.
- Serve garnished with chopped parsley.
Calories: 261 kcal
Carbohydrates: 24 g
Protein: 7 g
Fat: 16g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 104 mg
Sodium: 158 mg
Potassium: 379 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 891 IU
Vitamin C: 11 mg
Calcium: 54 mg
Iron: 3 mg