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Tomato & Asparagus Quiche

2015-03-09

Recipe Info

  • Servings : 4
  • Prep Time : 60m
  • Cook Time : 40m
  • Ready In : 1:40 h

Ingredients

  • PASTRY
  • 440g Gloria Plain Flour
  • 125g butter
  • 3 eggs
  • 1 teaspoon Red Seal Fine Salt
  • FILLING
  • 1 litre water
  • 450g fresh asparagus
  • 1 teaspoon Red Seal Fine Salt
  • 500g mozzarella, grated
  • 4 eggs
  • 375ml cream
  • 1⁄4 teaspoon ground nutmeg
  • Pinch of pepper
  • Cherry tomatoes, halved
  • Fresh basil to garnish

Method

Step 1

Preheat oven to 180°C. To make the crust, combine the first four ingredients together and mix in a food processor just until the dough comes together. Wrap in plastic wrap and refrigerate for at least one hour.

Step 2

Cut the asparagus stems in half, using only tender parts of stalks. Boil water in a large saucepan and add the asparagus. Reduce heat; cover and simmer for 5 minutes. Drain and rinse asparagus.

Step 3

For the crust, lightly dust flour on the working surface, the dough and the rolling pin. Roll out the dough to 5mm thickness and divide between 6 individual dishes.

Step 4

In a bowl combine the asparagus and mozzarella; mix gently. Place in bottom of each pastry shell. In another bowl, beat eggs, cream, nutmeg, Red Seal Fine Salt and pepper until smooth.

Step 5

Pour into each shell and top with cherry tomatoes. Bake, uncovered, at 200°C for 30-35 minutes or until a knife inserted near the centre comes out clean. Garnish with fresh basil.

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