Quiche is not only a great way to use up any leftovers in the fridge, it can also be prepared ahead and simply reheated at dinner time.
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|2 sheets||Short crust pastry|
|1 cup||Gruyere cheese|
|½ tsp||Salt & freshly ground pepper|
- Preheat oven to 200 degC. Grease a 24cm flan pan and line with pastry, prick several times with a fork. Cover with baking paper and weights (you can use dried rice or beans) and then bake blind for 15 minutes. Remove weights and paper and continue to cook for a few minutes more until pastry is golden. Reduce heat to 180 degC.
- Cook asparagus in boiling, salted water for 4 to 5 minutes until just tender. Remove from heat, lift out spears and allow to cool enough to handle then chop into thirds.
- Whisk together the cream, milk and eggs, then mix in the cheese (grated).
- Place asparagus in the pastry shell then pour over the filling. Season with salt and pepper and bake for 20 to 30 minutes until filling is just set.