Courgette and Asparagus Quiche

Eat your greens! They are good for you! I have made a yummy courgette and asparagus quiche. I always try and use greens in my cooking as much as I can. Asparagus is packed with vitamins and minerals as well as iron, calcium, protein and fibre. Courgettes are low calorie and contain no saturated fats or cholesterol and have many benefits including improving digestion. Some people enjoy a quiche cold, but I actually prefer it hot.

Asparagus and Courgette Quiche Prep Time: 30 mins | Cook Time: 15 mins Recipe Serves 4-6

Gluten Free, Wheat Free, Nut Free, Vegetarian

You will need:

1 courgette (sliced)

1 onion

A packet of baby asparagus

3 eggs

Half a pint of milk

sprinkle of salt and pepper

100g grated mozzarella

100g grated cheddar

Jus Roll Gluten Free Pastry 280g (or other gluten free pastry)

What to do:

1. Heat oven to 180º C/160° C Fan

2. Chop and fry the onions and courgette. Add asparagus to boiling salty water, and let it simmer on a low heat for around 5 to 10 mins or steam them. Set aside.

3. Roll out the pastry. Grease an ovenproof dish (mine was rectangular) and then lay the pastry inside. Place baking paper over the top and bake blind with baking weight balls for 10-15 mins.

3. Remove the dish from oven and remove the baking paper and baking weight balls.

4. Whisk the three eggs and milk together.

5. Add the fried onions and courgettes to the pastry, and place the asparagus around. Pour over the egg mixture making sure the pastry is covered and sprinkle over the cheese.

6. Place back in the oven for a further 15 mins until the egg mixture is set.

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Asparagus and Courgette Quiche Prep Time: 30 mins | Cook Time: 15 mins Recipe Serves 4-6

Author The Gluten Free Greek

Ingredients

• 1 courgette sliced
• 1 onion
• A packet of baby asparagus
• 3 eggs
• Half a pint of milk
• sprinkle of salt and pepper
• 100 g grated mozzarella
• 100 g grated cheddar
• Jus Roll Gluten Free Pastry 280g or other gluten free pastry

Instructions

1. Heat oven to 180º C/160° C Fan
2. Chop and fry the onions and courgette. Add asparagus to boiling salty water, and let it simmer on a low heat for around 5 to 10 mins or steam them. Set aside.
3. Roll out the pastry. Grease an ovenproof dish (mine was rectangular) and then lay the pastry inside. Place baking paper over the top and bake blind with baking weight balls for 10-15 mins.
4. Remove the dish from oven and remove the baking paper and baking weight balls.
5. Whisk the three eggs and milk together.
6. Add the fried onions and courgettes to the pastry, and place the asparagus around. Pour over the egg mixture making sure the pastry is covered and sprinkle over the cheese.
7. Place back in the oven for a further 15 mins until the egg mixture is set.

Enjoy!

♥

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