Seasons: asparagus, tomato quiche

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Asparagus, Tomato and Goat's Cheese Quiche

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 6 Preparation Time :0:00

Categories : Summer

 

Amount Measure Ingredient -- Preparation Method

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PASTRY INGREDIENTS:

sunflower oil for oiling

4 ounces plain whole-grain or spelt flour -- sifted

salt

2 ounces unhydrogenated sunflower margarine

1/4 cup water

FILLING INGREDIENTS:

5 ounces asparagus -- trimmed, chopped

2 tomatoes -- sliced

4 ounces vegetarian goat's cheddar -- grated

2 free-range eggs -- beaten

1 teaspoon mustard powder

1 1/4 cups plain soy milk

salt and black pepper

 

1. Oil an 8-inch round flan dish and set aside. Place the flour, salt and

margarine in a basin and rub together until the mixture resembles breadcrumbs.

Add the water and mix into a dough. The pastry can be left to rest for 20

minutes. Using a rolling pin, roll out the pastry and place in the oiled dish.

Bake in a preheated oven at 400F for 10 minutes.

 

2. Steam the asparagus for 10 minutes and arrange evenly on the pastry crust.

Cover with a layer of half the sliced tomatoes, followed by the cheese. Combine

the eggs, mustard powder, soya milk, salt and pepper and mix well. Pour into the

pastry case, add a second layer of tomatoes decoratively just underneath the

surface of the mixture and return to the oven. Bake for 30 to 35 minutes or

until set and slightly golden. This dish is probably better eaten warm rather

than hot and it can also be eaten cold.

 

Recipe from Eating with the Seasons by Paula Bartimeus (Element 1998)

 

Source:

" Recipes for Summer "

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Per Serving (excluding unknown items): 169 Calories; 7g Fat (34.6% calories from

fat); 9g Protein; 20g Carbohydrate; 4g Dietary Fiber; 64mg Cholesterol; 149mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat

Milk; 1 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 26182 0 26016 0 0 0 0 26509 3235 0 5062 0