Artichoke and Asparagus Quiche

1. 1

   Preheat oven to 200 degrees C/390 degrees F.

2. 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.

3. 3

   Line said pan with the pastry still on the parchment paper.

4. 4

   That way, you can easily lift the baked quiche out of the pan later.

5. 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.

6. 6

   Slice or crumble up the blue cheese and sprinkle it onto the pastry in the pan.

7. 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.

8. 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.

9. 9

   Or not.

10. 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.

11. 11

    Done.

12. 12

    Note: You can of course substitute fresh artichokes and asparagus for the jarred stuff.

13. 13

    The jars are just what I had on hand.

* Per serving · 4 servings · Values may vary.