Artichoke and Asparagus Quiche

Preheat oven to 200°C/390°F.

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 9×13 inch baking pan. Line said pan with the pastry still on the parchment paper. That way, you can easily lift the baked quiche out of the pan later.

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.

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

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.

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. Or not.

Pour the egg batter over the whole kit and caboodle and bake that thang in a 200°C/390°F oven for 30 minutes.

Done.

Note: You can of course substitute fresh artichokes and asparagus for the jarred stuff. The jars are just what I had on hand.