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Print this Recipe    Quiche 27

Brie and Asparagus Quiche
Yield: 4 servings

1 sheet ready rolled shortcrust pastry, thawed
3 eggs
3-4 spring onions, washed, trimmed, chopped
25 g butter
150-225 g ripe brie
125 ml milk
125 ml single cream
75-100 g asparagus tips, blanched
1 teaspoon English mustard
nutmeg
salt
pepper

Pre-heat oven to 200 C / 400 F / Gas 6. Have ready a 23 cm flan
tin or dish. Use pastry to line the flan tin. Melt butter and
lightly saute the spring onions, allow to cool. Meanwhile, remove
the rind from the cheese and cut into small cubes, whisk or beat
with eggs, beat in the cream and milk, add seasoning.

Scatter onions on base of flan case, carefully pour in cheese
mixture then arrange asparagus spears in a spoke pattern and bake
for 25-30 minutes until set and lightly golden.

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