Asparagus quiche

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
3 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 150 g Flour
  • 7-10 Tbsp Salt
  • 90 g Butter
  • 5 Eggs (size M)
  • 180 g green and white asparagus
  • 30 g Sugar
  • 250 g Whipped cream
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 12 Stem(s) Chervil
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease

Directions

  1. 1

    Put flour, 1/4 teaspoon of salt, butter in pieces and 1 egg in a bowl. Knead quickly to a smooth dough and cover and chill for about 30 minutes. Wash the green asparagus and cut off the woody ends.

  2. 2

    Steam in a pot with little salted water for about 8 minutes until firm to the bite. Wash and peel white asparagus and cut off woody ends. Remove green asparagus with a skimmer and rinse in cold water.

  3. 3

    Boil 1.5 litres of water together with 20 g salt and 30 g sugar in a larger pot. Add the asparagus and cook at low heat for about 6 minutes until al dente. Also take them out and quench.

  4. 4

    Whisk 4 eggs and cream thoroughly, season to taste with salt, pepper and nutmeg. Roll out the dough into a circle (approx. 30 cm Ø) on a floured work surface. Put it into a greased tart tin (26 cm Ø) sprinkled with flour, press the rim slightly.

  5. 5

    Cut off any excess dough. Halve the asparagus diagonally and distribute in the form. Wash the chervil, dab dry, chop up to about 2 stems, chop coarsely and add to the egg cream. Pour the egg-cream into the tin and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes until golden brown.

  6. 6

    Remove the quiche, allow to cool briefly and garnish with the chervil.

Nutrition Facts

KCAL
210 kcal
CARBS
10 g
FATS
16 g
PROTEINS
6 g