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Philadelphia asparagus and parma ham quiche: Difference between revisions
Philadelphia asparagus and parma ham quiche (view source)
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{{RecipeMethod | {{RecipeMethod | ||
| Line a 20cm ( | | Line a 20cm (8") loose based flan tin with the [[Pastry|pastry]] and place onto a [[Baking tray|baking tray]]. [[Blanch]] the [[Asparagus|asparagus]] in [[Boiling|boiling]] water for 1 minute, drain and cool. | ||
| Place the [[Asparagus|asparagus]] and torn [[Parma ham|parma ham]] into the [[Pastry|pastry]] case. Mix the Philadelphia well together with the [[Eggs|eggs]] and [[Milk|milk]] (the Philadelphia will remain quite lumpy), season with [[Pepper|pepper]] and pour over. | | Place the [[Asparagus|asparagus]] and torn [[Parma ham|parma ham]] into the [[Pastry|pastry]] case. Mix the Philadelphia well together with the [[Eggs|eggs]] and [[Milk|milk]] (the Philadelphia will remain quite lumpy), season with [[Pepper|pepper]] and pour over. | ||
| [[Bake]] in a preheated [[Oven|oven]], Gas 6, 200 °C for 20-25 minutes until golden [[Brown|brown]] and set. | | [[Bake]] in a preheated [[Oven|oven]], Gas 6, 200 °C for 20-25 minutes until golden [[Brown|brown]] and set. | ||
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[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
[[Category:Recipes from other sites]] | [[Category:Recipes from other sites]] | ||
[[Category:Cookery cheats]] | |||
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