Asparagus Quiche and Soup

Name: How to cook Asparagus Quiche and Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 8 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Asparagus Quiche and Soup

Jamie Oliver’s recipe

Ingredient

Food ration :

Serves 8 servings

Cooking time :

1 hour 15 minutes

125

Cooking instructions

* Step 1

Preheat the oven to 180ºC.

* Step 2

Tip the flours into a bowl with a good pinch of salt, then chop and rub in the butter. Crack in one egg and add 2 tbsp cold water, then mix, pat and bring together.

* Step 3

Place between two large sheets of greaseproof paper, flatten to 1.5 cm thick and chill in the fridge for 30 minutes.

* Step 4

Roll out the pastry between the sheets of greaseproof, then line a 25 cm loose bottomed tart tin with the pastry, easing, and pushing it carefully into the sides and letting the pastry scruffily hang right over the sides (this will stop it shrinking).

* Step 5

Prick the base all over with a fork and bake for 20 minutes, or until lightly golden.

* Step 6

Halve the asparagus spears, saving the tips for the quiche. Chop and place the rest in a large pan over a medium heat with 1 tablespoon of oil.

* Step 7

Peel, roughly chop and add the potatoes and onions and strip in half the thyme leaves, and cook for 15 minutes, or until lightly golden, stirring regularly.

* Step 8

Pour stock, bring to the boil, then simmer 15 minutes. Whiz with a stick blender until smooth, pass through the sieve, the season to taste with salt and black pepper.