tag:blogger.com,1999:blog-6014595298014714380.post1958878257540186255..comments2009-02-03T20:41:43.153-05:00Comments on GlutenFreeMaven: PO-TA-TO! QUICHELindseyhttp://www.blogger.com/profile/02203255002024669664noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6014595298014714380.post-50948609983858167102008-12-10T23:39:00.000-05:002008-12-10T23:39:00.000-05:00This sounds delicious! Thanks for the recipe!This sounds delicious! Thanks for the recipe!Lindseyhttps://www.blogger.com/profile/02203255002024669664noreply@blogger.comtag:blogger.com,1999:blog-6014595298014714380.post-76060326330070134102008-12-03T23:08:00.000-05:002008-12-03T23:08:00.000-05:00Grease and line a 20 cm (8 in) quiche tin with the...Grease and line a 20 cm (8 in) quiche tin with the pastry. Bake blind in the oven Gas mark 350°F (180°C) until golden brown and allow to cool slightly. Mix together the beaten eggs, grated potato, cream, salt and pepper. Pour into the quiche tin and arrange the asparagus spears in a circle in the case, like the spokes of a wheel. Bake in the oven Gas mark 7, 425°F (220°C) for 10 minutes, reduce heat to Gas mark 4, 350°F (180°C) and bake for a further 30 minutes. Serve garnished with chopped parsley. <BR/>-----------------<BR/>Brucewilliams<BR/><A HREF="http://www.drivenwide.com" REL="nofollow">Mediatorr</A>Bobwilliamshttps://www.blogger.com/profile/04511770985340437844noreply@blogger.com