Friday, 17 October 2008

Asparagus and Gorgonzola Potato Quiche

Once you try this one it is going to be a classic that you do regularly. This quiche goes really well with some fresh salad dressed with some olive oil, lemon juice, salt and pepper……bon appetit.

500g fresh asparagus
5 sheets filo pastry
50g melted butter
600g potato, peeled
100g cheddar cheese
100g gryere cheese
100g gorgonzola cheese
300ml double cream
3 eggs
handful fresh sage, chopped
½ tsp nutmeg
salt and pepper

Turn on the oven to 190˚C. Start boiling the potatoes in some salted water. Brush the filo pastry with the melted butter and layer into an oven-proof dish (work quickly so the filo pastry doesn´t dry).

When the potatoes are ready, pour off the water and add the cheese to the potatoes in a bowl and mash together. Add the cream, nutmeg and season with salt and pepper. Add the eggs and work together with the potato.

Put the asparagus in some boiling salted water for a few minutes until half-cooked and then take them out of the water.

Pour the potato-cheese mix into the oven-proof dish, layer the asparagus over and scatter the sage on top. Brush everything with some melted butter and bake in the oven for 15-20 minutes.

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