Tuesday, June 15, 2010

Asparagus & Corn Quiche

1 quantity shortcrust pastry
1 can creamed corn
2 bunches fresh asparagus, chopped into 1.5 inch lengths
5-6 shallots/green onions, finely chopped
about 1/3 of a red capsicum (pepper), diced
1/3c grated cheese
5 eggs, lightly beaten
3/4c cream
black pepper

3/4 block feta, crumbled

Preheat oven to 180C. Grease quiche dish. Line with pastry. Bake blind for ten mins or until centre of base is firm. Spread creamed corn over base.

Mix all other ingredients in a bowl and stir to combine. Pour into pastry case. Bake for 20ish minutes or until centre is nearly set. Let stand for five minutes before cutting. Eat hot or cold!

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