Asparagus, blue cheese and parmesan quiche
Easy crustless asparagus, blue cheese and parmesan quiche
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Ingredients
- a large bunch of fresh asparagus woody stem removed (about 250gms) and blanched for 2 minutes in boiling water - or 2 x tins of asparagus, liquid drained off
- 250 gm sour cream or creme fraiche
- 4 large eggs
- 1 Tbs of self-raising flour
- 100 gms of blue cheese crumbled
- 60 ml 1/4 cup of grated Parmesan cheese
- salt and pepper
- paprika or smoked paprika for sprinkling
Instructions
- Preheat the oven to 180 C/350F.
- Beat the eggs in a bowl and add the sour cream, flour and cheese and mix.
- Pour this into a greased oven-proof dish and then top with the blanched asparagus. Press the asparagus so that they are largely submerged in the liquid and sprinkle over the paprika.
- Bake for 35 minutes until golden brown and firm.
- This is a delightfully smooth and creamy quiche base and I have often made it using other ingredients like mushrooms, spinach or peppers. It's fabulous for a brunch, a light lunch and served warm or cold.
Notes
Use tinned or jar asparagus if you prefer.
This quiche can be stored in the fridge for up to 5 days. Reheat in a microwave or eat it cold.
Servings: 4