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MRS.CAJUN COOK
Quiche with green asparagus
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Ingredients
Directions
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Extra needed: rectangular (20 x 30 cm) or square metal baking tin (25 x 25 cm) and a large piece of baking paper.
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Preheat the oven to 200 ° C.
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Cut the woody ends so that all asparagus is the same length.
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Use a peeler to peel only the hard bottoms of the asparagus.
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Cook the asparagus in a frying pan with plenty of boiling water and salt in four minutes until al dente.
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Let them drain well in a colander.
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Cover the baking sheet first with parchment paper, which may protrude messy on all sides.
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Place slices of puff pastry on the bottom and make a four-inch high rim.
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Spread the slices of ham on the bottom.
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In a bowl, beat the eggs with whipped cream, some nutmeg and freshly ground pepper.
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Stir in the grated cheese.
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Pour this mixture into the cake base.
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Put the asparagus in the form, with cups both to the left and to the right.
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Slide the mold into a ridge in the middle of the oven and fry the cake in half an hour until golden brown and done.
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Allow the asparagus tart to cool for a few minutes and carefully remove the mold.
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Place the cake with baking paper underneath on a large shelf.
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Serve in pieces.
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Delicious with a tomato salad.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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