Roquefort And Asparagus Quiche
|Roquefort cheese||3 Ounce, softened (1 Package)|
|Chopped green onion tops||1⁄2 Cup (8 tbs)|
|Cream cheese||6 Ounce, softened (2 Packages, 3 Ounce Each)|
|Eggs||2 , beaten|
|Butter||2 Tablespoon, softened|
|Asparagus spears||20 , steamed and drained|
|Whipping cream||3 Tablespoon|
|Cayenne pepper||To Taste|
|Partially baked pastry shell||1 (11 X 7 Inch)|
|Black pepper||To Taste|
Combine Roquefort and cream cheese, butter, and whipping cream; blend with a fork.
Add eggs and mix well.
Put into blender to make smooth; stir in seasonings.
Arrange asparagus in pastry shell and pour cheese mixture over all.
Sprinkle with green onion tops.
Bake at 375Â° for 30 to 35 minutes or until top is slightly brown; cool.
Cut into 1-inch squares.