September 26, 2018
Snacks, Dairy, Cheese,
Parmesan, Eggs, Vegetables, Asparagus, Appetizers, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Brunch, Game/Sports Day, Weeknight Meals, Oven Bake, Vegetarian, Hot Appetizers more
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"From our weekday newspaper The West Australian. Times are estimated."
Spray six x 12.5cm small pie pans (1 cup capacity) with cooking oil and place on an oven tray.
Spray one sheet of pastry with cooking oil and fold in half lengthways and spray again with oil and fold into three to form a square and repeat with another 1 sheets to make a total of 12 squares and line each pan with two squares.
Whisk 4 eggs with sour cream in a large bowl until smooth and trim the asparagus and cut into 1cm pieces and chop tomatoes.
Stir asparagus and tomatoes into the egg mixture with a 1/4 cup parmesan and season with salt and pepper.
Divide among pastry cases and cook in a moderately hot oven (190C) for about 20 minutes or until set and serve with salad (optional).
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