Preheat oven to 350°F/180°C.
Wash the asparagus and break off the tough bottoms. Depending on the size of your quiche pan, cut 9 asparagus stems approximately 4 inches (10cm) so that they can be fanned out evenly on the top of the quiche. This provides 9 generous serving portions. Blanch the asparagus spears in boiling water for 3 minutes until they turn bright green. Drop into an ice water bath to stop them from cooking further. Chop the remaining asparagus into small bite size pieces and sauté along with the green onions in olive oil until soft. Season with salt and pepper. Set aside.
In a medium bowl, beat the eggs, milk and cream together. Add in the melted butter and flour and beat until mixture is fully blended. Add in the sautéed asparagus and onion mixture. Gently stir in the cheese.
Grease the quiche pan with butter and pour the quiche mixture into the pan. Lay the remaining asparagus spears on top in a fan shape. Salt and pepper the top.
Bake in the center of the oven for 40-45 minutes until the egg is set.
Let cool for 10 minutes before serving.
Baker’s Tip:
It’s easy to make your own self-rising flour. The ratio is 1 cup of all-purpose flour to 1 1/2 teaspoons of baking powder to 1/4 teaspoon of salt. Make up a batch and store in a sealed container until ready to use.
Preheat oven to 350°F/180°C.
Wash the asparagus and break off the tough bottoms. Depending on the size of your quiche pan, cut 9 asparagus stems approximately 4 inches (10cm) so that they can be fanned out evenly on the top of the quiche. This provides 9 generous serving portions. Blanch the asparagus spears in boiling water for 3 minutes until they turn bright green. Drop into an ice water bath to stop them from cooking further. Chop the remaining asparagus into small bite size pieces and sauté along with the green onions in olive oil until soft. Season with salt and pepper. Set aside.
In a medium bowl, beat the eggs, milk and cream together. Add in the melted butter and flour and beat until mixture is fully blended. Add in the sautéed asparagus and onion mixture. Gently stir in the cheese.
Grease the quiche pan with butter and pour the quiche mixture into the pan. Lay the remaining asparagus spears on top in a fan shape. Salt and pepper the top.
Bake in the center of the oven for 40-45 minutes until the egg is set.
Let cool for 10 minutes before serving.
Baker’s Tip:
It’s easy to make your own self-rising flour. The ratio is 1 cup of all-purpose flour to 1 1/2 teaspoons of baking powder to 1/4 teaspoon of salt. Make up a batch and store in a sealed container until ready to use.
