Crustless Quiche

SERVES 4 PREPARATION 25 MINUTES COOKING 50 MINUTES

60g butter, chopped ¹⁄ cup plain flour

³ 2 cups milk 1 cup grated tasty cheese 4 eggs, whisked 2 chorizo sausages,

chopped 1 onion, finely chopped 2 teaspoons smoked

paprika 1 cup drained marinated

antipasto vegetables

100g firm feta, cubed ¼ cup chopped parsley,

plus extra to serve 1 bunch asparagus, halved

lengthways if thick radicchio and endive salad

to serve

1. Preheat oven to moderate, 180°C. Lightly grease a 27cm pie dish.

2. In a saucepan, melt half the butter on medium. Stir in flour and cook for 1 minute. Remove from heat. Gradually whisk in milk until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Cool slightly. Stir through cheese and eggs. Season.

3. In a large frying pan, melt remaining butter on high. Sauté chorizo and onion for 3-4 minutes. Add paprika and cook for 30 seconds. Stir through antipasto mix, feta and parsley. Fold through white sauce.

4. Pour mixture into dish. Top with asparagus. Bake for 35-40 minutes until golden and set in the middle.

5. Top with extra chopped parsley. Serve with radicchio and endive salad.