Asparagus Quiche Vegetarian
Pour mixture over the asparagus. Make the quiche crust.
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Slice the butter into pieces then cut it into the flour mixture using a pastry blender until a coarse meal texture is obtained.

Asparagus quiche vegetarian. Blanch the asparagus including the tips peas and broad beans in a pan of boiling salted water for 1 minute then drain. In a medium bowl mix the all-purpose flour kosher salt and baking powder. Preheat the oven to 375 degrees Fahrenheit.
Lightly coat a large skillet with nonstick cooking spray and briefly preheat over medium-low heat. Preheat the oven to 325F and lightly coat a 9-round cake pan with nonstick cooking spray. Snap off and discard the woody ends from the asparagus then slice the stalks into 1cm chunks reserving the tips.
Preheat the oven to 180ºC350ºFgas 4. Heat oil in a heavy-based frying pan and cook onion over low heat until soft. Each step is easy and will only take a few minutes of your time.
Place cream milk and eggs in mixing bowl whisk until well combined. Roughly chop and stir in the spinach so it wilts slightly then. Bake for 15 minutes then turn oven down to 325 160 celsius and bake approximately 30 minutes more.
Refresh the vegetables in iced water and drain well. Sauté for 3-4 minutes or until tender. Add asparagus and leek and sauté for 8 minutes stirring occasionally until asparagus is slightly tender.
Place cut asparagus onion and cheese into. Melt butter in a sauté pan over medium heat. Make the pie crust or use store-bought sauté the vegetables make the custard and assemble the quiche.
Preheat the oven to 190C375FGas 5. Preheat oven to 350 degrees F. Add the asparagus and sprinkle the basil over the top of the vegetables.
Meanwhile steam or boil the peas broad beans asparagus and green beans until al dente then drain. There are four simple steps to make this asparagus quiche. In a medium bowl whisk together eggs cream milk and salt stir in grated cheese.
Make the pie crust.
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