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Recipe Name: Asparagus And Blue Cheese Quiche Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 6

8 Ounce(s) Pastry *
1 Ounce(s) Blue cheese, good
1 1/2 Ounce(s) Cream cheese, Philadelphia
200 Made up to with half & half
3 Eggs
Salt, pepper & cayenne
8 Ounce(s) Asparagus, peeled & cooked
NB* As usual, the weight of pastry is the weight of flour used to make
it. Roll out the pastry and line a 9" flan ring. Bake blind as usual
at a high temperature (400 for 8-9 mins weighted down then a futher
2-3 mins just to colour lightly). Meanwhile, mash the cheeses
together, put into a measuring jug and make up to volume with cream or
cream and milk. Beat hard with the eggs (food processor). Season to
taste with salt, pepper and cayenne as usual. The asparagus should
have been peeled/trimmed as usual and boiled in strongly salted water
until just tender - for really freshly picked asparagus <15 minutes
will suffice. Immediately remove from water and separate on a paper
towel to cool quickly. When cold, cut into 2" lengths and spread out
on the flan base. Pour over the custard and bake in a moderate oven
(375F) for around 30 minutes until nicely set. Serve warm (not cold or
too hot). Recipe IMH Georges' Home BBS 2:323/4.4 Posted to MM-Recipes
Digest by on May 27, 1998

Nutrition (calculated from recipe ingredients)
Calories: 245
Calories From Fat: 149
Total Fat: 16.6g
Cholesterol: 81.8mg
Sodium: 232.7mg
Potassium: 118.4mg
Carbohydrates: 18.1g
Fiber: <1g
Sugar: <1g
Protein: 6.2g

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