Name: Asparagus, gruyere and spinach quiche
Cook time: 55 min
Total time: 55 min
Yield: 6
Ingredients: 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

Ingredients

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

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.

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

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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