Ok, so I actually made up a word to describe this dish. Once again in an attempt to not have to make pastry for a proper Quiche, I reverted to my trusty Dufour puff pastry.
Ingredients
½ sheet Dufour puff pastry, or 1 sheet Pepperidge Farms Puff Pastry
3 eggs
1 bunch asparagus
2 tbsp heavy cream
Salt and pepper
3 oz grated cheese like cheddar but preferably something that melts well
Method
Preheat oven to 350°F
Roll pastry out to fit a non-stick 9"x13" baking dish. If you don't have a non-stick pan, use parchment paper on the bottom of the dish to prevent sticking.
Drape pastry over the rolling pin and carefully place on the bottom of the baking dish.
Cut a shallow groove around the edge of the pastry (not all the way through), about ½"-1" from the edge. Poke the pastry all over with a fork inside the groove line.
Whisk the eggs in a small bowl and brush the outside ½"-1" border with the egg wash.
To par-bake the pastry, place it in the oven and cook for about 15 minutes. Cook just until lightly golden brown on the edges. Keep an eye on it and if it starts to puff up, just poke it again with a fork to keep it deflated in the middle. The goal is to get the edges puffed up and keep the middle fairly flat, so that the filling is contained by the edges (as you can tell from the picture below, I had a bit of a blowout in the top left corner!
Trim the asparagus to get rid of the woody part of the stem, cut off the spears at about 1"-1½" from the top and place in a bowl. Cut the rest of the asparagus at an angle, about 1" long.
Add the cream, salt and pepper, 2 oz of cheese and the asparagus to a bowl and mix thoroughly.
When the pastry has been par-baked, pour the filling onto the dough, top with the asparagus tips and the remaining cheese. Pop back in the oven until the pastry is golden brown and the egg mixture has set, about 30 minutes, but keep an eye as everyone's oven is different..
