Mixed pea and asparagus quiche

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How to make Mixed pea and asparagus quiche

  • Yield : 6
  • Prep Time : 0:15
  • Cook Time : 0:40
  • Total Time : 0:55

Ingredients

  • 2 sheets frozen shortcrust pastry, partially thawed
  • 9 eggs
  • 3/4 cup grated parmesan, plus 1/4 cup extra
  • 1/2 cup grated gruyere cheese
  • 2/3 cup thickened cream
  • 4 spring onions, finely chopped
  • 4 bunches asparagus, trimmed
  • 1 1/4 cups frozen baby peas
  • Fresh parsley leaves, to serve

Method

  • Step 1 Preheat oven to 180C/160C fan-forced. Grease a 2.5cm-deep, 31cm X 21cm rectangular tart pan.
  • Step 2 Join pastry sheets to make one large sheet. Use pastry to line prepared pan. Trim edges.
  • Step 3 Whisk eggs, cheeses, cream and onion in a bowl. Season. Pour into pastry case. Place asparagus in pastry case in bunches. Sprinkle with 1 cup peas. Bake for 50 minutes or until filling is set.
  • Step 4 Cook remaining peas in a saucepan of boiling salted water for 3 minutes or until just tender. Drain. Sprinkle over tart. Top with extra parmesan. Cook for 5 minutes or until cheese has melted. Cool for 10 minutes.
  • Step 5 Serve tart topped with parsley.

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