Name: Crustless Asparagus Quiche Lorraine
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6-8
Ingredients: 8 eggs; 250g tub sour cream; 1 tblsp Dijon mustard; Salt and pepper, to taste; 200g sliced leg ham, shredded; 1 1⁄2 cups grated vintage cheddar cheese (150g); 1 bunch asparagus (150g), trimmed, halved lengthways; 1⁄4 cup caramelised onion relish; Mixed salad leaves, to serve

Crustless Asparagus Quiche Lorraine

A classic with a twist.

Serves 6-8

Prep

20M

Cook

35M

Total

55M

Skip to Recipe

For a vegetarian option, replace ham with chopped chargrilled vegetables such as eggplant and capsicum. Quiche can be served warm or at room temperature.

Ingredients

8 eggs

250g tub sour cream

1 tblsp Dijon mustard

Salt and pepper, to taste

200g sliced leg ham, shredded

1 1⁄2 cups grated vintage cheddar cheese (150g)

1 bunch asparagus (150g), trimmed, halved lengthways

1⁄4 cup caramelised onion relish

Mixed salad leaves, to serve

Method

Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.

2 Whisk eggs, sour cream and mustard in a large bowl. Season with salt and pepper.

3 Arrange ham over the base of prepared pan. Sprinkle with 11⁄4 cups of the cheese. Pour over the egg mixture. Top with the asparagus. Sprinkle with remaining cheese. Dollop over relish.

4 Cook in a moderate oven (180C) for 35 minutes, or until golden brown and set. Remove. Cool in pan for 10 minutes.

5 Lift quiche out of pan. Cut into portions. Serve with salad leaves.

New Idea team