Asparagus Quiche


Ingredients:
Base
1 cup plain flour
2-3 tablespoons butter or margarine
1 egg or a dollop or two of sour cream
splash of water or lemon juice , if needed

Filling
4 eggs
½ cup of sour cream
Splash or two of milk
Bunch of asparagus
2-3 shallots
grated cheese

Method:
Sift flour and rub in the butter until is resembles fine crumbs. Add the egg or sour cream and mix until the mixture binds together into a ball if still a little dry add a splash of iced water or a little lemon juice to combine.

Roll out dough into a circle and place into the quiche dish ensuring you push some of the pastry up the sides of the dish.

Place into the fridge until needed.

Chop the shallots and place in the base of the quiche.
Wash and trim the asparagus and place over shallots around the base of the quiche. (I’ve also added a tin/jar of artichokes to this dish which is also nice, so you could cut the artichokes in quarters and add them in with the asparagus now too if you desire or anything else you like!))

Sprinkle over some grated cheese. (optional)

Whisk together the eggs, sour cream and milk until well combined. Pour over the top of the asparagus etc until just covered.

Place in oven heated to 200 and immediately turn down to about 180 and cook until set – about 40mins. (Make sure you check your oven as it may be hotter or cooler than mine.) It should be golden brown but not burnt on top.

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