This recipe is a favourite of one of my girls to put in her lunchbox to take to school and is great eaten hot with a salad for lunch/dinner or cold in a lunch box taken to school.
Ingredients (serves 4)
- 2 sheets ready made frozen shortcrust pastry
- 1 bunch asparagus spears
- 1 large leek
- 1 Tbs butter
- 3 eggs
- 2 Tbs plain flour
- 1/4 cup cream
- 1/2 tsp salt or to taste
- 50g feta, cubed
Method
- Grease a 36 x 13cm rectangular pie tin and cut pastry to fit into tin pressing up sides.
- Blind bake the pastry for 15mins at 180 degrees then remove paper and blind bake beeds and bake for a further 5-7mins.
- Snap the hard bottoms off the asparagus and cook in salted water for about 3mins or until tender.
- Fry the leek in the butter until softened, spread the cooked leek over the base of the cooked pastry then lay the cooked asparagus spears over the leek.
- Mix together the eggs, flour, cream and salt then pour this mixture over the asparagus and leek mixture, then top with the feta.
- Bake in oven 180 degrees for approx 30 mins or until just set.
Notes
You can change the veggies you use. Try with cooked spinach and topped with fresh tomatoes.
-
-
-
-
Ellen said
- 18 Aug 2024
-
-
-
-
cassy26 said
- 19 Aug 2022
-
-
-
-
happymum2018 said
- 27 May 2019
-
-
-
-
Nas01 said
- 03 May 2017
-
-
-
-
mom112023 said
- 12 Apr 2017
-
-
-
-
Stef said
- 01 Apr 2017
-
-
-
-
rachel1970 said
- 24 Mar 2017
-
-
-
-
mom71820 said
- 23 Mar 2017
-
-
-
-
mom112217 said
- 21 Mar 2017
-
-
-
-
mom93821 said
- 20 Mar 2017
Post a comment7:51 am
8:31 am
3:22 am
-
-
-
-
Lovesthecuddles replied
- 08 Jan 2021 , 9:52 pm
Reply2:58 pm
10:48 pm
9:00 am
8:31 pm
-
-
-
-
mom93821 replied
- 30 Mar 2017 , 1:13 pm
-
-
-
-
rachel1970 replied
- 31 Mar 2017 , 11:56 am
Reply8:47 pm
10:27 am
6:47 pm
To post a review/comment please join us or login so we can allocate your points.