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...
- Preheat the oven to 180 degrees celsius.
- In a large pan melt the butter, adding in the onion and cooking gently until soft. Spoon the cooked onion into the Quiche Case.
- 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.
- Gently whisk the Rodda's clotted cream with the eggs, adding the milk gradually until mixed together. Season with salt and pepper.
- 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.
- Bake in the preheated oven for 35-40 minutes until the mixture has set and has a colden colour on top of the quiche.
- 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 Instagram, Twitter, Facebook or LinkedIn.