Asparagus Quiche

Asparagus Quiche

Asparagus Quiche

45 minutes

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Details
  • Serving Size:   8
  • Weight Watchers:   11 Points
Cuisine
  • Mediterranean
  • French
  • European
  • antipasti
  • starter
  • morning meal
  • snack
  • brunch
  • appetizer
  • antipasto
  • breakfast
  • hor d'oeuvre
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Ingredients
  • 250 grams asparagus tips, tinned
  • 2 slcs bacon
  • 3 tablespoons butter or margarine
  • 1 cup grated tasty cheese
  • 1 cup cream
  • 1 egg yolks
  • 2 eggs beaten
  • 2 tablespoons flour
  • 1 teaspoon garlic, crushed
  • 1 lemons
  • cup milk
  • 1 onions, medium
  • 2 tablespoons Parmesan cheese
  • 1 pch salt
Instructions

Pastry:Sift flour and salt into a bowl, rub in butter, add egg yolk and lemon juice and mix to a firm dough. Cover and refrigerate 20 minutes.

Roll dough out large enough to line a 25cm flan tin, trim the edges. Cover pastry with greaseproof paper and fill with dried beans or rice to hold in shape while cooking.

Bake in a moderate oven for 7 minutes, remove paper and beans and bake a further 7 minutes. Set aside until required.

Whisk eggs, cream, milk and cheeses together and set aside.Slice onion and cut bacon into strips.Melt butter in a pan and cook onion and bacon for 2 minutes until tender.

Spread onion-bacon mixture evenly over pastry. Top with well drained asparagus spears.

Pour over egg mixture and sprinkle with paprika.

Bake in a moderate oven for about 30 minutes or until set.

Serves 4.Use commercially prepared short pastry if desired.(Available at supermarket)

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