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1
Preheat oven to 200 degrees C/390 degrees F.
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2
Lay the thawed pastry sheets on a piece of parchment paper, slightly overlapping, and quickly fuse them together with a rolling pin in such a way that you end up with a sheet of puff pastry large enough to cover a 9x13 inch baking pan.
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3
Line said pan with the pastry still on the parchment paper.
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4
That way, you can easily lift the baked quiche out of the pan later.
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5
Crack the eggs into a bowl and beat them with the sour cream, the cornstarch, and a dash each of salt and pepper, marjoram and Italian mixed herbs.
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6
Slice or crumble up the blue cheese and sprinkle it onto the pastry in the pan.
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7
Drain the artichoke hearts (stir some of the liquid into your egg batter, if you like), cut the larger ones in half, and layer them over the cheese.
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8
Drain the asparagus (stir some of the liquid into your egg batter, if you like) and layer the stalks over the artichokes in a fancy striped pattern.
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9
Or not.
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10
Pour the egg batter over the whole kit and caboodle and bake that thang in a 200 degrees C/390 degrees F oven for 30 minutes.
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11
Done.
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12
Note: You can of course substitute fresh artichokes and asparagus for the jarred stuff.
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13
The jars are just what I had on hand.
