Chorizo and Asparagus Quiche
1 ¼ cup asparagus (chopped)*
½ cup chorizo (chopped)*
5 green onions (chopped)*
1 frozen pie shell (thawed)*
1 cup grated gruyère cheese (or crumbled feta)*
¼ cup milk* or cream
Pinch of nutmeg
Preheat oven to 375
Trim the asparagus to remove any woody stalk; steam for 5-6 minutes. Then run under cold water and pat dry with kitchen towel.
Chop the asparagus, chorizo and green onions and chop finely. Approx. ¼ - ½ “.Grate the cheese.
In a bowl, mix the egg, cream/ milk and nutmeg. Season with salt and pepper.
Sprinkle pie shell evenly with the asparagus, green onion, chorizo and cheese. If possible press the cheese away from the immediate center. Gently pour the egg mixture on the top.
Bake for 20—25 minutes until golden, or touch center for firmness. Remove from the oven. Quiche may have risen but will flatten. Leave to cool for 10 minutes then carefully cut and lift pieces to serve. Can be cooled for lunch tomorrow.
* In Sale flyer May 19 - 25