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Mixed pea and asparagus quiche
Mixed pea and asparagus quiche
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Delicious mixed pea and asparagus quiche with a Parmesan cheese crust.
Ingredients:
  • 2 sheets frozen shortcrust pastry, partially thawed
  • 9 eggs
  • 187.50 ml grated parmesan, plus 187.50 ml extra
  • 125.00 ml grated gruyere cheese
  • 166.65 gm thickened cream
  • 4 spring onions, finely chopped
  • 4 bunches asparagus, trimmed
  • 312.50 ml frozen baby peas
  • Fresh parsley leaves, to serve
Instructions:
  • Preheat your oven to 180C (160C fan-forced) and generously grease a 2.5cm-deep, 31cm X 21cm rectangular tart pan.
  • Connect the pastry sheets to form a single large sheet. Line the prepared pan with the pastry and trim the edges.
  • In a bowl, combine eggs, cheeses, cream, and onions, whisking until smooth. Season the mixture. Pour it into the pastry case. Arrange asparagus in bunches on top. Sprinkle with 1 cup of peas. Bake for 50 minutes or until the filling is set.
  • Boil the rest of the peas in salted water for 3 minutes until tender. Drain and sprinkle over the tart. Add extra Parmesan on top and bake for 5 minutes until the cheese melts. Let it cool for 10 minutes before serving.
  • Garnish tart with fresh parsley before serving.

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