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www.janbilton.co.nz

Buttermilk Quiche

In place of the filo pastry shell a precooked short pastry case could be used.

1/2 cup rice bran oil
10 sheets filo pastry

Filling:

3 large eggs, lightly beaten
1 1/2 cups buttermilk
pepper to taste
1/2 cup finely grated Parmesan cheese
3 rashers streaky bacon, cooked and chopped
250g asparagus, trimmed and blanched or

Preheat the oven to 200°C. Brush a 23cm quiche pan with oil.

Brush a sheet of filo and line the quiche pan. Brush another sheet with oil and place on a slight angle over the first sheet. Repeat until the pan is well covered. Scrunch the edges in to form a neat edge.

Line the filo with a sheet of foil to prevent it puffing up during cooking. Bake for 10 minutes. Remove the foil and continue baking for 3-4 minutes, until lightly browned.

Meanwhile, beat the eggs, buttermilk and pepper.  Stir in the cheese and bacon. Pour into the hot pastry shell. Place the asparagus or mixed vegetables on top. (The edges of the filo pastry may need to be protected with foil to prevent them from burning.)

Bake for 35 minutes or until just set. Stand for 10 minutes before serving.

Serves 6.