Asparagus & Spinach Quiche

Name: Asparagus & Spinach Quiche
Total time: 60 min
Cuisine: French
Ingredients: 1 x puff pastry sheet; 250 g Spinach chopped; 1 null onion chopped; 1 null garlic cloves chopped; 1 tsp parsley; 1 tsp Basil; null Salt; null Pepper; 1 pack any sliced melty cheese; 5 x eggs; 200 ml whole milk; 100 g Asparagus; null Salt; null pepper; null olive oil; null grated cheese

Serves 1

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Asparagus & Spinach Quiche

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Serves 1

Directions

1Start by frying your onion and garlic in some olive oil for a few minutes.
2Add the spinach and herbs, fry until the water has evaporated and leave on a plate to cool.
3Add 4 eggs to a bowl and separate the last egg leaving the yolk on the side to brush the pastry and add the white with the other 4, whisk them with the milk and set aside.
4Heat your oven to 180C.
5Line a dish (20 by 30cm) with parchment paper (grease dish first and cut the corners of the paper to fit it in better).
6Add your pastry and brush it all around with egg yolk including the edges and fork some holes in the base.
7If you’ve got some yolk left, stick it in the egg and milk mix so it’s not wasted.
8Add the spinach mix and spread and all the cheese slices and top with the egg mix.
9Add the asparagus and salt and pepper and some grated cheese if you wish.
10Bake for 50-60 min on medium to low shelf.
11If it’s getting too dark, turn the oven down to 170C.
12Leave to cool for 15 min and enjoy hot or cold.

Ingredients

1 x puff pastry sheet
250 g Spinach chopped
1 null onion chopped
1 null garlic cloves chopped
1 tsp parsley
1 tsp Basil
null Salt
null Pepper
1 pack any sliced melty cheese
5 x eggs
200 ml whole milk
100 g Asparagus
null Salt
null pepper
null olive oil
null grated cheese

Equipment

dish (20 by 30cm)parchment paperovenair fryer

Tips

Brush the pastry with egg yolk, including the edges, and fork holes in the base.
If the quiche starts to get too dark during baking, turn the oven down to 170C.
Leave to cool for 15 minutes before serving.
Store in the fridge for up to 3 days and reheat in the oven or air fryer.

Asparagus & Spinach Quiche

Serves 1

facebook.com

Asparagus & Spinach Quiche

facebook.com

Serves 1

Directions

1Start by frying your onion and garlic in some olive oil for a few minutes.
2Add the spinach and herbs, fry until the water has evaporated and leave on a plate to cool.
3Add 4 eggs to a bowl and separate the last egg leaving the yolk on the side to brush the pastry and add the white with the other 4, whisk them with the milk and set aside.
4Heat your oven to 180C.
5Line a dish (20 by 30cm) with parchment paper (grease dish first and cut the corners of the paper to fit it in better).
6Add your pastry and brush it all around with egg yolk including the edges and fork some holes in the base.
7If you’ve got some yolk left, stick it in the egg and milk mix so it’s not wasted.
8Add the spinach mix and spread and all the cheese slices and top with the egg mix.
9Add the asparagus and salt and pepper and some grated cheese if you wish.
10Bake for 50-60 min on medium to low shelf.
11If it’s getting too dark, turn the oven down to 170C.
12Leave to cool for 15 min and enjoy hot or cold.

Ingredients

1 x puff pastry sheet
250 g Spinach chopped
1 null onion chopped
1 null garlic cloves chopped
1 tsp parsley
1 tsp Basil
null Salt
null Pepper
1 pack any sliced melty cheese
5 x eggs
200 ml whole milk
100 g Asparagus
null Salt
null pepper
null olive oil
null grated cheese

Equipment

dish (20 by 30cm)parchment paperovenair fryer

Tips

Brush the pastry with egg yolk, including the edges, and fork holes in the base.
If the quiche starts to get too dark during baking, turn the oven down to 170C.
Leave to cool for 15 minutes before serving.
Store in the fridge for up to 3 days and reheat in the oven or air fryer.