Asparagus and Creamed Corn Quiche
Adapted from Kazandy’s recipe off Bestrecipes.com.au
The recipe is still a work in progress. I haven’t got it right yet. I figured though, someone could read the recipe & instantly know what to change to perfect it.
I will update it when I get it right.
This is a crust less quiche. I made it the other night for dinner. It tasted really good. Even my husband who used to pick asparagus and hates it with a passion went back for seconds lol.
There’s just one thing wrong, it didn’t hold together properly. It has a lot of liquid & ended up more of a soggy fritter in texture & fell apart. But one thing I have found with gluten free cooking is a lot of things that you adapt from normal wheat recipes loose their flavor, this on the other hand had lots of flavor. So I would be willing to make it again as is just to eat something tasty.
Asparagus & Corn Quiche
Serves 4 as a meal, 6-8 as a side
Ingredients:
1 Onion
3 Shallots, chopped ( I didn’t have any so it works fine without them)
1 Tablespoon of Dairy free butter or margarine
1 x 310g Tin of creamed corn
1 x 310g Tin of asparagus cuts, drained (I found a 330g jar of “GreenLand” marinated asparagus spears, & would definitely recommend using them instead)
300ml container of dairy free thickened cream
2 eggs, beaten
2 tablespoons chopped parsley (you can use dried if you don’t have any fresh stuff)
Salt & Pepper to taste
Method:
Heat butter in a saucepan and add onion & shallots if you have them. Then put the drained asparagus (if your using the marinated one as the spears are still quite hard and raw) into the saucepan & simmer until it softens.
2 Combine Creamed corn, beaten eggs and cream in a bowl and mix well.
Add onion and asparagus mixture with desired salt & pepper.
I whisked in a few tablespoons of gf flour mix to thicken it.
Pour into a greased quiche dish and cook for 40-50 minutes in a oven that has been pre-heated to 180C or until the quiche is set.
Feel free to adapt this more & perfect it :)
Adapted from Kazandy’s recipe off Bestrecipes.com.au
The recipe is still a work in progress. I haven’t got it right yet. I figured though, someone could read the recipe & instantly know what to change to perfect it.
I will update it when I get it right.
This is a crust less quiche. I made it the other night for dinner. It tasted really good. Even my husband who used to pick asparagus and hates it with a passion went back for seconds lol.
There’s just one thing wrong, it didn’t hold together properly. It has a lot of liquid & ended up more of a soggy fritter in texture & fell apart. But one thing I have found with gluten free cooking is a lot of things that you adapt from normal wheat recipes loose their flavor, this on the other hand had lots of flavor. So I would be willing to make it again as is just to eat something tasty.
Asparagus & Corn Quiche
Serves 4 as a meal, 6-8 as a side
Ingredients:
1 Onion
3 Shallots, chopped ( I didn’t have any so it works fine without them)
1 Tablespoon of Dairy free butter or margarine
1 x 310g Tin of creamed corn
1 x 310g Tin of asparagus cuts, drained (I found a 330g jar of “GreenLand” marinated asparagus spears, & would definitely recommend using them instead)
300ml container of dairy free thickened cream
2 eggs, beaten
2 tablespoons chopped parsley (you can use dried if you don’t have any fresh stuff)
Salt & Pepper to taste
Method:
Heat butter in a saucepan and add onion & shallots if you have them. Then put the drained asparagus (if your using the marinated one as the spears are still quite hard and raw) into the saucepan & simmer until it softens.
2 Combine Creamed corn, beaten eggs and cream in a bowl and mix well.
Add onion and asparagus mixture with desired salt & pepper.
I whisked in a few tablespoons of gf flour mix to thicken it.
Pour into a greased quiche dish and cook for 40-50 minutes in a oven that has been pre-heated to 180C or until the quiche is set.
Feel free to adapt this more & perfect it :)
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