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Add a photoServings: 4
Ingredients
- 125 gm Plain flour, (4oz)
- 50 gm Butter or possibly margarine, (2oz)
- 1 Tbsp. Cool water, (1 to 2)
- 125 gm Mushrooms, sliced (4oz)
- 75 gm Small asparagus spears, blanched (3oz)
- 150 ml Lowfat milk, (1/4 pint)
- 2 x Large eggs, size 3
- 4 Tbsp. Single cream
- Â Â Salt and freshly grnd black pepper
Directions
- Sift the flour into a bowl. Rub in the butter or possibly margarine and add in 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/400 F/Gas Mark 6 for 10-12 min.
- Arrange the mushrooms and asparagus in the base of the pastry case.
- Whisk together the lowfat milk, Large eggs, cream and seasoning to taste. Pour into the pastry case and place on a baking tray in a preheated oven 180 C/350 F/Gas Mark 4 for 30-40 min, till the filling has set.
- Serve warm or possibly cool.
- NOTES : A delicious creamy quiche with mushrooms and asparagus. Ideal for picnics and lunches or possibly served with salad and new potatoes for supper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 4 servings | |
| Calories 293 | |
| Calories from Fat 143 | 49% |
| Total Fat 16.28g | 20% |
| Saturated Fat 9.3g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 132mg | 6% |
| Potassium 262mg | 7% |
| Total Carbs 27.9g | 7% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.0g | 2% |
| Protein 9.3g | 15% |
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