Cheese And Asparagus Quiche
|Shortcrust pastry||7 Ounce (Made With 7 Ounce Plain Flour And 3 1/2 Ounce Fat)|
|Plain flour||3 Tablespoon|
|Cheese||4 Ounce, grated|
|Freshly ground black pepper||To Taste|
|Canned asparagus spears||12 Ounce, drained (1 Can, Green Ones)|
Roll out the dough and use to line a 20 cm (8 inch) flan ring or deep pie plate. Bake blind in a preheated hot oven (220°C/425°F, Gas Mark 7) for 15 to 20 minutes or until the pastry is cooked but not browned.
Melt the fat in a saucepan. Stir in the flour and cook for 2 to 3 minutes. Remove the pan from the heat and gradually stir in the milk. Bring to the boil and continue to cook, stirring, until the sauce has thickened. Remove from the heat and stir in 75 g (3 oz) of the cheese and seasoning.
Place the asparagus in the pastry case, retaining a little for decoration. Pour the sauce over and decorate with the remaining asparagus. Sprinkle with the remaining cheese and brown under a preheated hot grill or in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 30 minutes, before serving.