Someone very near and dear to me passed away a few years ago and a few days before this happened she woke up from her awful state and rattled off this asparagus tart recipe. This strange little incident has come up in conversation many times over the years, but I’ve never made it.
As I mentioned, Mum was here in Sydney with me this weekend and asparagus is in season and delicious at the moment. So I got the details of what to do from Mum and made it and it was perfect. I had looked around in the past few weeks for a decent recipe but none stuck out for me. It was nice and easy to prepare and was very tasty along side the tomato salad.
1 piece of frozen shortcrust pastry
1 bunch of asparagus
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp olive oil
5 eggs
¼ cup milk
¼ tsp cayenne pepper
½ tsp nutmeg
pepper
1 cup grated fontina cheese
Preheat the oven to 180C.
Grease a quiche tin and press the pastry into the tin and fill in the cracks and gaps and set aside.
Steam the asparagus for a few minutes and refresh in cold water and set aside.
Fry the onion and garlic in the oil on low heat for 5 minutes till translucent and soft.
Beat the eggs with the milk, nutmeg, cayenne pepper, pepper and the onion and garlic mix.
Place the asparagus in the tart shell and gently pour over the egg mix. Top with the grated cheese and place in the oven for 25 minutes.
As I mentioned, Mum was here in Sydney with me this weekend and asparagus is in season and delicious at the moment. So I got the details of what to do from Mum and made it and it was perfect. I had looked around in the past few weeks for a decent recipe but none stuck out for me. It was nice and easy to prepare and was very tasty along side the tomato salad.
1 piece of frozen shortcrust pastry
1 bunch of asparagus
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp olive oil
5 eggs
¼ cup milk
¼ tsp cayenne pepper
½ tsp nutmeg
pepper
1 cup grated fontina cheese
Preheat the oven to 180C.
Grease a quiche tin and press the pastry into the tin and fill in the cracks and gaps and set aside.
Steam the asparagus for a few minutes and refresh in cold water and set aside.
Fry the onion and garlic in the oil on low heat for 5 minutes till translucent and soft.
Beat the eggs with the milk, nutmeg, cayenne pepper, pepper and the onion and garlic mix.
Place the asparagus in the tart shell and gently pour over the egg mix. Top with the grated cheese and place in the oven for 25 minutes.
When golden brown and firm, remove from the oven and allow to cool for 5 minutes and serve.
S
1 comment:
That's a pretty arrangement of the asparagus on top! I'm just loving the asparagus out in the shops at this time of year...
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