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Asparagus Quiche
Eggs
Ingredients
Pastry
- 100 g grated cheese (Cheddar)
- 120 ml ( ? g) cake flour
- 125 g butter
- Pinch of cayenne pepper
Filling
- 1 can (350 g?) asparagus spears, drained
(keep 60 ml of liquid) - 1 tub (250 g) creamed cottage cheese
- 1 medium onion, finely chopped, cooked
- 2 large eggs, lightly beaten
- 100 g bacon, cubed and cooked
- Seasoning to taste
Method
- Lightly grease a 24-26 cm Ø pie dish.
- Blend pastry ingredients, until a ball forms.
- Flatten dough and using fingertips, press pastry into the pie dish; refrigerate.
- Fry the bacon and onion in a little butter until nicely browned.
- In a bowl, beat cottage cheese with 60 ml of asparagus juice. Add seasoning, bacon, onion and eggs.
- Pour into pastry base and arrange asparagus spears in a wheel pattern.
- Bake at 180°C for about 35 to 40 minutes, or until the quiche is set.
Serves 8-12
Recipe from: Lindi Nordhoff