Recipe for Mushroom and Asparagus Quiche 
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Yield:
4 servings
Ingredients:
Amount Ingredient
125 gm Plain flour, (4oz)
50 gm Butter or margarine, (2oz)
1 tbl Cold water, (1 to 2)
125 gm Mushrooms, sliced (4oz)
75 gm Small asparagus spears, blanched (3oz)
150 ml Milk, (1/4 pint)
2 x Eggs, size 3
4 tbl Single cream
Instructions:
Instructions: Sift the flour into a bowl. Rub in the butter or margarine and add sufficient water to bind. Roll out on a lightly floured surface and use to line a 20cm (8inch) flan ring.

Bake blind in a preheated oven 200 C/400 F/Gas Mark 6 for 10-12 minutes.

Arrange the mushrooms and asparagus in the base of the pastry case.

Whisk together the milk, eggs, cream and seasoning to taste. Pour into the pastry case and place on a baking tray in a preheated oven 180 C/350 F/Gas Mark 4 for 30-40 minutes, until the filling has set.

Serve hot or cold.

NOTES : A delicious creamy quiche with mushrooms and asparagus. Ideal for picnics and lunches or served with salad and new potatoes for supper.

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