Smoked Haddock & Asparagus Quiche - mellow deliciousness.
Jenny Eatwell's Rhubarb & Ginger
Jenny Eatwell's Rhubarb & Ginger
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • Sufficient shortcrust pastry to line an 8" loose bottomed sandwich tin or quiche dish
  • 125 g asparagus tips
  • 250 g smoked haddock fillets (chunky ones are best)
  • 250 g or thereabouts semi skimmed milk
  • 2 whole very large or 3 whole large eggs
  • 150 ml single cream
  • pinch of sea salt
  • pinch of black pepper
  • half a tsp onion granules
  • 75 g Gouda cheese, finely grated
  • a pinch of dried parsley, to garnish.

Instructions

Comments

Log in or Register to write a comment.