|
Crustless Asparagus & Bacon Quiche |
Printer Friendly Copy |
 |
|
| Serves 6 |
Prep 5 mins |
Cooking 55 mins |
Easy |
|
| |
|
+ cooling |
My rating |
 |
Ingredients |
Unsalted butter 25g, plus extra for the tin
asparagus 200g, trimmed
Streaky bacon 10 rashers, roughly chopped
spring onions 3, finely chopped
Eggs 5 large
Whole milk 200ml
Ricotta100g
Gruyere 50g, finely grated
Parmesan 75g, finely grated
Mature cheddar 50g, finely grated
green salad to serve
|
|
-
Heat the oven to 190C/fan
170C/gas 5 and butter and line a 20cm x 2scm tart tin.
Blanch the asparagus for 5 minutes in boiling salted
water. Drain and put aside.
-
Fry the bacon in a small
frying pan over a medium-high heat until crispy. Pat with
kitchen paper to remove some of the fat, and cool. Wipe
the frying pan. Add the butter and fry the spring onions
for 2 minutes or so.
-
Beat the eggs, milk and
ricotta with plenty of seasoning in a large bowl until
combined. Add in the grated gruyere, 50g of the parmesan
and all the cheddar, and stir in the bacon. Pour into the
tin and gently push in the asparagus spears evenly across
the tart, followed by the remaining parmesan. Bake for
25-30 minutes or until the quiche is golden and set, with
a slight wobble.
-
Serve with a green salad, if
you like
|
|
DAILY
DINNERS 
