Asparagus and Blue Cheese Quiche
The blue cheese in this quiche gives it a depth of flavour the whole family will enjoy.
- Roll out pastry to 3mm thick and use to line the base and sides of a 26cm deep-sided, loose-based tart tin. Prick base all over with a fork and refrigerate for 30 minutes.
- Heat oven to 200 degC. Line pastry case with foil and fill with baking beans or weights to blind bake for 15 minutes. Remove foil and beans and return pastry to the oven for a further 5 minutes to dry pastry. Turn oven down to 180 degC.
- At the same time, heat the oil in a frying pan. Add onion and cook over a medium heat for 5 minutes to soften. Beat 3 eggs and 2 egg yolks together with cream and milk. Stir in cooked onion and blue cheese, then season with salt and pepper to taste.
- Pour egg mixture into pastry case and arrange sliced asparagus (fresh) all over the surface of the mixture. Bake for 45 to 55 minutes or until mixture is just set.