8 oz pastry *
1 oz blue cheese (good)
1 1/2 oz cream cheese (philadelphia)
200 ml made up to with half & half
3 medium eggs
1 salt, pepper & cayenne
8 oz asparagus, peeled & cooked
Directions
NB* As usual, the weight of pastry is the weight of flour used to
make it.
Roll out the pastry and line a 9" flan ring. Bake blind as usual at
a high temperature (400 for 8-9 mins weighted down then a futher 2-3
mins just to colour lightly). Meanwhile, mash the cheeses together,
put into a
measuring jug and make up to volume with cream or cream and milk.
Beat hard with the eggs (food processor). Season to taste with salt,
pepper and cayenne as usual.
The asparagus should have been peeled/trimmed as usual and boiled in
strongly salted water until just tender - for really freshly picked
asparagus <15 minutes will suffice. Immediately remove from water and
separate on a paper towel to cool quickly. When cold, cut into 2"
lengths
and spread out on the flan base. Pour over the custard and bake in a
moderate oven (375F) for around 30 minutes until nicely set. Serve
warm (not cold or too hot).
Recipe IMH Georges' Home BBS 2:323/4.4
Servings: 6 servings
Asparagus & Blue Cheese Quiche Recipe brought to you by Recipe Ideas
Categories: Cheese; Vegetable
The History of Recipes
Historians have proved the existence of recipes way back into distant history, in truth as far back into history as early Egypt, and possibly even further than that. Having said that, sadly, these old cook books were just simple hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to food historians are a few stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Progressing into The time of the romans 25BC a roman called Apicius compiled a collection of documents which described recipes enjoyed by the Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient Romans were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks for example bay, rue and parsley. Over the next few centuries, the upper-class families of the West tried to serve up the most exotic meals, and as a result cooks and their recipe collections were at a premium. Even so, it wasn`t until the 1800s that fine cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, trying out, and publishing the recipes of their peers. The introduction of television brings us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Asparagus & Blue Cheese Quiche recipe.
