Dairy, GF optional, Contains low- medium chemicals (Amines, glutamate, Salicyales) per serve
This simple quiche, can also be made crustless or with gluten free pastry if you wish.
1 tablespoon suitable oil
1 bunch of Asparagus (S) , ends trimmed, thinly sliced diagonally
1/2 cup (70g) fresh or frozen peas (G)
3 eggs, lightly whisked
1/2 cup (125ml) thin cream (standard or lactose free)
1/2 cup (125ml) milk (standard or lactose free)
1/2 cup grated GRUYERE cheese (classified as a low to medium amine cheese by Dr Richard Coleman (R), but does contain some naturally occurring glutamate MSG)
Line dish with puff pastry standard or gluten free or home made Shortcrust Pastry
Alternatively bake it as a crustless quiche
To make the filling, heat the oil in a large frying pan over medium heat. Add the leek and cook, stirring, for 2-3 minutes or until leek softens. Add the asparagus and cook for a further 1 minute or until tender. Remove from heat. Add the peas and stir to combine.Whisk the eggs, cream, and milk together in a large jug. Arrange the leek mixture and cheese in the pastry case. Pour over the egg mixture. Bake in oven for 30 minutes or until filling is just set. Serve warm or at room temperature with mixed salad leaves, if desired.
Healthy Eating Tip:– while very nice with shortcrust pastry, actually my preferred choice, this recipe is considerably lower in calories (and carbs!) when made with puff pastry.