Asparagus and Blue Cheese Quiche

Title:
Asparagus and Blue Cheese Quiche

Yield:
6 Servings

Categories:
Starters,
Tarts,
French,
Vegetables




Ingredients:





     8 oz Pastry *


     1 oz Blue cheese (good)


 1 1/2 oz Cream cheese (Philadelphia)


   200 ml Made up to with half & half


     3 md Eggs


          Salt, pepper & cayenne


     8 oz Asparagus; peeled & cooked






 NB* As usual, the weight of pastry is the weight of flour used to make it.


 


   Roll out the pastry and line a 9" flan ring. Bake blind as usual at a


 high temperature (400 for 8-9 mins weighted down then a futher 2-3 mins


 just to colour lightly). Meanwhile, mash the cheeses together, put into a


 measuring jug and make up to volume with cream or cream and milk. Beat hard


 with the eggs (food processor). Season to taste with salt, pepper and


 cayenne as usual.


   The asparagus should have been peeled/trimmed as usual and boiled in


 strongly salted water until just tender - for really freshly picked


 asparagus