Asparagus ‘Quiche’

I had half a bread stuck to the bottom of a pan and no choice but to soak it off.

It seemed a shame with lovely fresh baked bread so I thought to make bread pudding. A first for me, it had just never looked attractive enough.

So looking through recipes from the internet, I lost interest and remembered about the asparagus in the fridge.

Now you are very grateful for anything fresh here. For those who don’t know, Swakopmund is situated on the coast, but right in the middle of the Namib desert. So fresh produce is not so easy to come by here. This is what the place looks like.

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I got these asparagus from Dutch people who do some excellent work here in the Swakop river growing veggies.

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Did you know if you keep asparagus in a vase with water like flowers, in the fridge they will keep fresh for quite a long time? I put a plastic cover on as well, then they have their own terranium.

Line an ovenproof dish with the soaked bread. Soak your bread in milk if you like.

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Snap the ends off the asparagus and spread them over the soaked bread.

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Mix half a cup of milk thoroughly with two eggs, some olive oil, salt and pepper, half a teaspoon of paprika (smoked if you have) and a proper spoonful of cream cheese. Pour over the bread and asparagus.

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I was a bit late with it but chop half an onion and fry until golden brown. Mix in, preferably earlier, I think into the bread will be ideal.

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Bake half an hour in a preheated oven at 180 degrees Celsius.

Grate some cheese and put on top of the dish 10 minutes before the end of the baking time.

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Once again not a complete dish.. I loose traction when I see food 🙂

You could make yours somewhat thicker..

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