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Crustless Asparagus Quiche 

Eggs

Ingredients

 
  • 500 g fresh, green asparagus
  • 2 rashers of bacon, cubed (optional)
  • 1 small onion, chopped
  • 125 g mushrooms, sliced
  • 150 g (1 cup?) grated Cheddar cheese
  • 4 large eggs
  • 1 cup milk
  • 1 teaspoon mustard
  • ½ teaspoon salt
  • freshly ground black pepper
  • ¼ teaspoon paprika
 

Method

 
  1. Wash asparagus, trim off any hard, tough stalks and cut into 3 cm lengths. Steam the sliced asparagus in salted water until they are tender but still crunchy (3-10 minutes, depending on the thickness).
  2. Drain the asparagus and place in a greased pie pan or oven-proof dish.
  3. Fry the bacon, onion and mushrooms in a dollop of butter until nicely browned.
  4. Pour onion and mushroom mixture over asparagus and cover with the grated cheese.
  5. Beat the eggs with the milk until they are very well blended. Add mustard, salt, pepper and paprika; mix well and pour over asparagus.
  6. Bake at 180°C for about 35 to 40 minutes, or until the quiche is set.
  7. Serve with ripe plum tomatoes and baguette.
 

Serves 4
 



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