Crustless asparagus-and-onion quiche

Serves 4-6 Preparation time 15 minutes Cooking time 35 minutes

You need

• softened butter • ½ cup (125ml) fresh breadcrumbs (1-2 slices of bread) • 200g fresh green asparagus • 1 tablespoon (15ml) olive oil • 2 onions, finely chopped • 1 teaspoon (5ml) Ina Paarman’s Green Onion Seasoning • 1 tablespoon (15ml) canola oil • 1 tablespoon (15ml) butter • 3 eggs • 1 cup (250ml) fresh cream • 2 tablespoons (30ml) Ina Paarman’s White Sauce Powder • ¾ cup (180ml) grated Cheddar or Gouda • green salad and good-quality

bread for serving

This is how

Butter a 22-24cm flan dish with softened butter and shake the breadcrumbs in the dish so that some of the crumbs adhere to the bottom and sides. Place the dish in the freezer to set the crumbs while you make the filling. Adjust the oven rack to the centre position and preheat the oven to 170°C.

Steam the asparagus spears for 3 minutes, then toss them with the olive oil and allow to cool. Cut 3cm off the tips of the spears and retain for garnishing, and slice the rest of the stems diagonally into 2cm lengths. Season the onions with Green Onion Seasoning and sauté in a mixture of canola oil and butter until completely soft and starting to brown slightly. Remove from the heat. Add the steamed asparagus stems (not the tips), and allow to cool.

Beat the eggs with the cream. Toss the White Sauce Powder with the grated cheese and sprinkle one third of this mixture evenly over the base of the prepared dish. Top with the asparagus-andonion mixture. Mix the remaining cheese into the egg mixture and pour over the filling. Bake for approximately 35 minutes until set and puffy. Turn off the oven, open the door slightly and leave the quiche in the warm oven for a final 10 minutes. Top the quiche with the asparagus tips and serve it with a fresh, well-dressed green salad and good bread.