Crustless asparagus and onion quiche
This recipe can be made with fresh or canned asparagus.
Less than 1 hour
Serves: 4 - 5
125 ml fresh white breadcrumbs
200 grams asparagus, fresh green
1 tbsp PnP olive oil
2 onions, finely chopped
3 ml green onion seasoning
1 tbsp PnP canola oil
1 tbsp PnP butter
3 large PnP eggs
250 ml PnP cream
2 tbsp white sauce powder
187 ml PnP cheddar cheese, grated
Preheat oven to 170°C.
Butter a 22-24cm flan dish really well and shake breadcrumbs into dish, so some of the crumbs stick to the bottom and sides. Place dish in the freezer to set crumbs while making the filling.
Steam asparagus for 3 minutes. Toss with olive oil and cool. Cut off tips (about 3cm), then slice the rest of the stems on the diagonal into 2cm lengths. Keep tips for garnish.
Season onions with green onion seasoning. Heat butter and oil and sauté onions until completely soft and beginning to brown slightly. Remove from heat. Add steamed asparagus stems (not the tips). Cool.
Beat eggs and cream. Toss white sauce powder with grated cheese and sprinkle half of this mixture evenly over the base of the prepared dish.
Top with asparagus and onion mixture. Mix remaining cheese mixture into eggs and pour over asparagus.
Bake on the middle shelf for about 35 minutes until set and puffy. Switch off oven, open door slightly, and leave quiche in oven for another 10 minutes.
Cool slightly, top with asparagus tips and serve with salad.