Mushroom And Asparagus Quiche

Ready in 1 hour

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2 Eggs; size 3
4 tb Single cream
1 tb Cold water; (1 to 2)
125 g Mushrooms; sliced (4oz)
75 g Small asparagus spears;
50 g Butter or margarine; (2oz)
150 ml Milk; (1/4 pint)
125 g Plain flour; (4oz)

Original recipe makes 4 servings



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

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