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Receta Mushroom And Asparagus Quiche
by Global Cookbook

Mushroom And Asparagus Quiche
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Ingredientes

  • 125 gm Plain flour, (4oz)
  • 50 gm Butter or possibly margarine, (2oz)
  • 1 Tbsp. Cool water, (1 to 2)
  • 125 gm Mushrooms, sliced (4oz)
  • 75 gm Small asparagus spears, blanched (3oz)
  • 150 ml Lowfat milk, (1/4 pint)
  • 2 x Large eggs, size 3
  • 4 Tbsp. Single cream
  •     Salt and freshly grnd black pepper

Direcciones

  1. Sift the flour into a bowl. Rub in the butter or possibly margarine and add in sufficient water to bind. Roll out on a lightly floured surface and use to line a 20cm (8inch) flan ring.
  2. Bake blind in a preheated oven 200 C/400 F/Gas Mark 6 for 10-12 min.
  3. Arrange the mushrooms and asparagus in the base of the pastry case.
  4. Whisk together the lowfat milk, Large eggs, cream and seasoning to taste. Pour into the pastry case and place on a baking tray in a preheated oven 180 C/350 F/Gas Mark 4 for 30-40 min, till the filling has set.
  5. Serve warm or possibly cool.
  6. NOTES : A delicious creamy quiche with mushrooms and asparagus. Ideal for picnics and lunches or possibly served with salad and new potatoes for supper.