Quiche noted

Time for a recipe note.

I never bothered making my own quiche before until last weekend.   Supermarket ones tend to be OK, but I had asparagus to use up and there was bacon, shredded cheese and a few spring onions all in the fridge, so why not?  

My main reason for not trying before was that I don't care much for making pastry.   So, I used frozen shortcrust pastry and it worked OK.   I even did "blind backing" as my wife has ceramic beads she uses for that and I actually found something in the cupboard easily, for once.

So, the key thing I got from a Youtube channel is that the savoury custard filling formula is half a cup of dairy per egg, and half of the dairy as cream (thickened cream is fine) and the other half is milk. 

Therefore, I used 4 eggs and 2 cups of cream/milk, and a generous cup of cheese too.

To compile:  a light layer of shredded cheese on the pie shell base; the cooked bacon and lightly cooked asparagus pieces on top of that, and the rest of the cheese over them.   Gently pour over the custard, and bake at about 165 to 170 degrees C for about 45 minutes or so.  The top should have browned slightly, and the custard set, by then.

It was very tasty....