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Milly's Summer Catalogue

Crustless asparagus quiche with lemon and parmesan

INGREDIENTS

5 large eggs
2 1/2 cups diced asparagus
1/2 cup finely chopped red onion
1/2 cup grated parmesan
2 Tbsp lemon juice
Zest of 1 lemon
1/4 cup finely chopped and roasted Macadamia nuts

INSTRUCTIONS

Heat the oven to 180 deg/C, 160 deg/C if you have a fan oven.

Place the eggs in a medium-sized bowl. Beat well, then carefully combine the remaining ingredients.

Season with salt and freshly ground black pepper.

Pour the mix into a lightly buttered quiche dish (23cm) and bake for 45 minutes or until the filling is well set.

Serve with a salad and fresh bread. And, if you're feeling a little naughty, then why not add some parmesan to the top!

The image and recipe comes courtesy of Kaye Hodge and Bite.