Asparagus Quiche Vegetarian

Slice the butter into pieces then cut it into the flour mixture using a pastry blender until a coarse meal texture is obtained. Refresh the vegetables in iced water and drain well.

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Lightly coat a large skillet with nonstick cooking spray and briefly preheat over medium-low heat.

Asparagus quiche vegetarian. Melt butter in a sauté pan over medium heat. Roughly chop and stir in the spinach so it wilts slightly then. In a medium bowl whisk together eggs cream milk and salt stir in grated cheese.

Add the asparagus and sprinkle the basil over the top of the vegetables. Preheat oven to 350 degrees F. Preheat the oven to 325F and lightly coat a 9-round cake pan with nonstick cooking spray.

Preheat the oven to 180ºC350ºFgas 4. Make the pie crust. There are four simple steps to make this asparagus quiche.

Place cut asparagus onion and cheese into. Make the pie crust or use store-bought sauté the vegetables make the custard and assemble the quiche. Preheat the oven to 375 degrees Fahrenheit.

Add asparagus and leek and sauté for 8 minutes stirring occasionally until asparagus is slightly tender. Place cream milk and eggs in mixing bowl whisk until well combined. Sauté for 3-4 minutes or until tender.

In a medium bowl mix the all-purpose flour kosher salt and baking powder. Pour mixture over the asparagus. Preheat the oven to 190C375FGas 5.

Each step is easy and will only take a few minutes of your time. Blanch the asparagus including the tips peas and broad beans in a pan of boiling salted water for 1 minute then drain. Bake for 15 minutes then turn oven down to 325 160 celsius and bake approximately 30 minutes more.

Heat oil in a heavy-based frying pan and cook onion over low heat until soft. Meanwhile steam or boil the peas broad beans asparagus and green beans until al dente then drain. Snap off and discard the woody ends from the asparagus then slice the stalks into 1cm chunks reserving the tips.

Make the quiche crust.

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