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Add a photoServings: 6
Ingredients
- 8 ounce Pastry *
- 1 ounce Blue cheese (good)
- 1 1/2 ounce Cream cheese (Philadelphia)
- 200 ml Made up to with half & half
- 3 med Large eggs Salt, pepper & cayenne
- 8 ounce Asparagus, peeled & cooked
Directions
- NB* As usual, the weight of pastry is the weight of flour used to make it.
- Roll out the pastry and line a 9" flan ring. Bake blind as usual at a high temperature (400 for 8-9 mins weighted down then a futher 2-3 mins just to colour lightly). Meanwhile, mash the cheeses together, put into a measuring jug and make up to volume with cream or possibly cream and lowfat milk. Beat hard with the Large eggs (food processor). Season to taste with salt, pepper and cayenne as usual.
- The asparagus should have been peeled/trimmed as usual and boiled in strongly salted water till just tender - for really freshly picked asparagus (15 min will suffice. Immediately remove from water and separate on a paper towel to cold quickly. When cool, cut into 2" lengths and spread out on the flan base. Pour over the custard and bake in a moderate oven (375F) for around 30 min till nicely set. Serve hot
- (not cool or possibly too warm).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 6 servings | |
| Calories 208 | |
| Calories from Fat 119 | 57% |
| Total Fat 13.34g | 17% |
| Saturated Fat 5.13g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 281mg | 12% |
| Potassium 186mg | 5% |
| Total Carbs 13.76g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.95g | 3% |
| Protein 8.46g | 14% |
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