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Clotted Cream, Asparagus & Cornish Brie Quiche

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Clotted Cream, Asparagus & Cornish Brie Quiche 

A creamy, cheesy, delicious quiche. Adding the Rodda's clotted cream really provides another level of luxury. 

 

You will need...

Code Product Pack Size For 1 Whole Quiche 
58067 Quiche Case 1x42 1 Case
51213 Cornish Brie Priced per kg 100g
92123 Asparagus 1 kg 125g
80834 Eggs 15 Dozen 6
8076 Rodda's Clotted Cream 907g 200g 
63278 Onion 1kg 100g
4709 Butter 250g 1tbsp
  Milk, from your fridge   150ml
Plus... Salt and pepper to taste 

To make...

 

  1. Preheat the oven to 180 degrees celsius.
  2. In a large pan melt the butter, adding in the onion and cooking gently until soft. Spoon the cooked onion into the Quiche Case. 
  3. Cut the asparagus below the tip, chopping the rest of the stalk into 1cm slices and setting aside the tips for later. Add this to a pan of boiling water, cook the slices for 3 minutes. 
  4. Gently whisk the Rodda's clotted cream with the eggs, adding the milk gradually until mixed together. Season with salt and pepper. 
  5. Chop the Brie into cubes, adding on top of the onion along with the asparagus slices. Pour the quiche mix on top of the ingredients in the quiche. Arrange the reserved asparagus tips in a circle on top to decorate.
  6. Bake in the preheated oven for 35-40 minutes until the mixture has set and has a colden colour on top of the quiche. 
  7. Serve warm out of the oven, or leave to cool and refridgerate. 

For more recepies and ideas using Roddas Clotted Cream visit Roddas. Tag us in your recipe recreations on InstagramTwitterFacebook or LinkedIn

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