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Cherry tomato, asparagus quiche

Cherry tomato and asparagus quiche Cook Expert

Preparation : 10 min Resting : -
Cooking : 1 hr Equipment : baking beans
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Serves 6 :
1 shortcrust pastry
250 g bunch green asparagus
4 eggs
200 ml double cream
200 ml milk
2 tsp mustard
150 cherry tomatoes, washed, and halved
salt, pepper
1Prepare the shortcrust pastry. Preheat the oven to 200°C (190°C fan, gas mark 5/6).
2Peel the asparagus stalks using a vegetable peeler. Cut the stalks in pieces 3cm long and place in the steamer basket over the metal bowl. Add 500ml water and run the STEAM programme. Set aside.
3Use a rolling pin and thinly roll the shortcrust dough out on a floured work surface; line a 23cm flan dish or tin with the dough. Prick the bottom with a fork and blind bake (with baking beans) for 10 minutes. Remove the baking beans and bake for a further 5 minutes.
4Empty the water in the metal bowl; add the eggs, cream, milk, mustard, salt and pepper. Run the EXPERT programme (without heating) for 30 seconds/speed 7.
5Pour the quiche mixture onto the pastry base. Arrange the asparagus and cherry tomato halves on top. Bake for 30 minutes until set and golden brown.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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