CRUSTLESS QUICHE

SERVES 4 PREP 25 MINS COOK 50 MINS PER SERVE 3391kj COST $$

60g butter, chopped ⅓ cup plain flour 2 cups milk 1 cup grated tasty cheese 4 eggs, whisked 2 chorizo sausages, chopped 1 onion, finely chopped 2 tsp 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 butter on medium. Stir in flour and cook 1 min. Remove from heat. Gradually whisk in milk until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Cool slightly. Stir cheese and eggs through. Season to taste. 3 In a large frying pan, melt remaining butter on high. Saute chorizo and onion 3-4 mins. Add paprika and cook 30 seconds. Stir antipasto mix, feta and parsley through. Fold through white sauce. 4 Pour mixture into dish. Top with asparagus. Bake 35-40 mins until golden and middle is set. 5 Serve topped with extra chopped parsley and radicchio and endive salad.