Asparagus and Blue Cheese Quiche

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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