Last night I made an asparagus quiche. I used to make that quite often but I had not bothered in the past 5 years at least. So I tried to remember the recipe and in the end, it was something like this:
Aspagarus - However many I had in the fridge
Ham - However much was in the packet (I actually used Gammon rather than a thick slice of ham)
Cream - Some
Milk - Some more
Eggs - As many as I needed to make sure it compensated for the amount of milk
Cheese - Lots
Onion - The one I happened to have left
Pastry - PUFF pastry thank you very much, none of that short crust rubbish!
Cooking time & temperature: try it on 160c first, if that doesn't work, turn it up higher and decide when you like the look of it.
So, lesson learned: who needs a recipe? Just do what you think is right because I think it was by far the most glorious quiche I have ever made!
Comments
Post a Comment