Quiche Recipe ~ Asparagus and Blue Cheese Quiche

• 8 oz pastry
• 1 oz blue cheese
• 1½ oz Philadelphia cream cheese, made up to 6 fl oz with half & half
• 3 medium eggs
• salt, pepper & cayenne, to taste
• 8 oz asparagus, peeled & cooked

1. Roll out the pastry and line a 9" flan ring. Bake blind at a high temperature (400°F for 8-9 mins weighted down then a further 2-3 mins just to color lightly).
2. Meanwhile, mash the cheeses together, put into a measuring jug and make up to volume with cream or cream and milk.
3. Beat hard with the eggs in a food processor.
4. Season to taste with salt, pepper and cayenne
5. Cooks note : The asparagus should have been peeled/trimmed and boiled in strongly salted water until just tender.