Asparagus, gruyere and spinach quiche

ingredients

• Asparagus, gruyere and spinach quiche

  • 2 sheet frozen shortcrust pastry, thawed
  • 1 bunch asparagus, trimmed, halved
  • 250 gram packet frozen spinach, thawed, drained
  • 2 eggs
  • 1/2 cup thickened cream
  • 1/4 cup milk
  • 2/3 cup grated gruyere cheese

method

• Asparagus, gruyere and spinach quiche

  • 1

    Preheat oven to 200°C. Lightly grease a 12.5x 35cm rectangular loose-bottomed flan pan (or use a 23cm round pan). Place on a baking tray.

  • 2

    Press pastry into prepared flan pan, overlapping slightly at centre. Trim edges and discard extra pastry.

  • 3

    Cover pastry case with baking paper, fill with uncooked rice or dried beans, then bake blind for 10 minutes. Remove rice or beans and paper, then bake for a further 5 minutes. Allow to cool. Reduce oven to 180°C.

  • 4

    Lay asparagus and spinach over pastry. In a jug, whisk together eggs, cream and milk. Season to taste. Stir in cheese.

  • 5

    Pour egg mixture into pan. Bake for 35-40 minutes or until set.

notes

You could use fresh baby spinach. Saute in a little oil or butter until wilted before adding to pastry case.