Asparagus and rice quiche
Preparation: 25 minutes Cooking: 45 minutes Serves: 4-6 Ingredients 1 tbsp butter 4 spring onions, chopped 3 cloves garlic, crushed 1 cup Arborio rice 3 cups chicken stock 1 bunch asparagus 4 eggs cup cream cup grated Parmesan 2 tbsp fresh parsley, chopped Method Preheat oven to 180C. Heat butter in a non-stick frying pan. Add spring onion and garlic. Stir fry for 2 minutes. Add rice. Fry for 2 minutes until golden brown. Add 1 cup of stock to the rice mixture. Stir until liquid is absorbed. Repeat this procedure until all liquid is used. Place rice mixture into a greased quiche pan. Arrange chopped asparagus over the top of the rice. Whisk eggs lightly. Whisk in cream, parmesan and parsley. Pour over rice and asparagus ensuring egg moves right through the mixture. Bake for 25 minutes. Stand for 10 minutes before serving.