NZ Woman's Weekly

Asparagus quiche

2 sheets (350g) savoury shortcrust pastry
8 asparagus spears
1 cup cream
1 cup milk
3 eggs
1 cup grated gruyère cheese
Salt and freshly ground black pepper

1. Preheat oven to 200°C. Grease a 24cm flan pan and line with pastry, prick several times with a fork. Cover with baking paper and weights (you can use dried rice or beans) and then bake blind for 15 minutes. Remove weights and paper and continue to cook for a few minutes more until pastry is golden. Reduce heat to 180°C.

2. Cook asparagus in boiling, salted water for 4 to 5 minutes until just tender. Remove from heat, lift out spears and allow to cool enough to handle then chop into thirds.

3. Whisk together the cream, milk and eggs, then mix in the cheese.

4. Place asparagus in the pastry shell then pour over the filling. Season with salt and pepper and bake for 20 to 30 minutes until filling is just set.

NZ Australian Womens Weekly

Subscribe to the magazine

All Black Owen Franks shows off baby Tom

In this week's issue of New Zealand Woman's Weekly magazine, we have exclusive pictures of Owen Franks' gorgeous baby son Thomas.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.