Crustless Asparagus and Onion Quiche
½ cup (125 ml) fresh breadcrumbs (1 – 2 slices of bread)
200 g fresh green asparagus
1 T (15 ml) olive oil
2 onions, finely chopped
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
1 T (15 ml) canola oil
1 T (15 ml) butter
2 T (30 ml) Ina Paarman’s White Sauce Powder
¾ cup (180 ml) grated cheddar or gouda cheese
1 cup fresh cream or double cream yoghurt
Butter a 22 – 24 cm flan dish really well with soft butter and shake the fresh breadcrumbs in the dish, so that some of the crumbs adhere to the bottom and sides. Place dish in the freezer to set the crumbs, while making the filling.
Adjust the oven-shelf to the middle position. Preheat the oven to 170°C.
Steam the asparagus for 3 minutes. Toss them with the olive oil and leave to cool. Cut off 3 cm of the tips and then slice the rest of the stems into 2 cm lengths on the diagonal. Keep the tips to garnish with after the quiche is baked.
Season the onions with Green Onion Seasoning. Sauté the onions in the oil/butter mixture until completely soft and beginning to brown slightly. Remove from heat. Add the steamed asparagus stems (not the tips). Leave to cool.
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 asparagus and onion mixture. Beat the eggs with the cream or yoghurt. Mix the remaining cheese into the egg mixture and pour over the asparagus.
Bake for ± 35 minutes until set and puffy. Switch off the oven, open the door slightly, and leave the quiche in the warm oven for a final 10 minutes. Top quiche with asparagus tips. Serve with a fresh, well dressed, green salad and some good bread.