I do love our shared allotment. There are the usual nosey parkers, whingers and the like but also some lovely friendly folk to have a natter to and get advice from. Yesterday morning I was able to swap some of our glut of rhubarb for some just picked asparagus. Our household are big fans of asparagus and will gladly eat it as often as we can whilst the season lasts. We were all rather hungry after working for an hour or so weeding so it was decided that I would make a quiche for lunch. It was delicious and rapidly devoured by us all.
500g asparagus, blanched if large stems or not really fresh
4 medium free range eggs
300ml whipping cream
salt and pepper
100g finely grated cheddar
3 spring onions, white part only, very finely diced.
Shortcrust pastry case using this recipe or use store bought
Preheat your oven to 180C/160C Fan.
Once you have blind baked the pastry case, beat together the eggs, cream, salt and pepper until thoroughly combined. Arrange the asparagus in the pastry case, sprinkle over the spring onion and grated cheese then gently pour over the seasoned egg and cream mixture.
Put the quiche in the oven and bake for 20 - 30 minutes until the top is golden and the filling is just set.
I am submitting this recipe to Simple and in Season hosted by Ren.
I am also submitting this recipe to the One Ingredient created by How to Cook Good Food and Franglais Kitchen. Laura is hosting this month and the theme is Asparagus.
I've also added this post to the #cookitblogit fortnightly recipe Linky over at The Diary of a Frugal Family.