Asparagus tart (Knorr)

For the base:
250 ml cake flour
125 g Stork margarine
250 ml Parmesan cheese, grated

For the filling:
1 x 425 g can cut salad asparagus, drained (reserve the liquid)
1 sachet KNORR Roasted Vegetable Veggie Bake
3 eggs, lightly beaten
50 g Parmesan cheese, grated
Robertsons Paprika

Preheat oven to 190 C. Rub the margarine into the flour to form crumbs then mix in the grated cheese. Press into a greased 25 cm quiche dish and allow to cool in the fridge for 10 minutes. Arrange the drained asparagus pieces onto the quiche base. Mix the contents of the sachet of KNORR Roasted Vegetable Veggie Bake with the reserved liquid from the canned asparagus and add milk to make up 375 ml. Whisk in the eggs the pour the mixture over the asparagus and top with grated Parmesan cheese and a sprinkle of paprika. Bake in a preheated oven at 190 C for 30 minutes or until the filling has set.

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