Asparagus quiche
Tags:
alcohol-free
vegetarian
Description
A quiche is simple, easy to prepare and above all versatile. And so it's perfect to try the savoury cake with asparagus. And because it's so delicious, we use white and green asparagus for our recipe. Add a few classic ingredients and the tart is ready to serve!
Zutaten für
For the dough
150
g
wheat flour
100
g
butter
1
Tablespoon(s)
tomato puree
1
egg yolk
fresh herbs, finely chopped
salt to taste
For the filling
150
g
cheese, grated
200
ml
cream
2
eggs
2
egg yolks
2
Tablespoon(s)
parsley
6
white asparagus spears, cooked
6
green asparagus spears, cooked
0.5
organic lemon
4
cherry tomatoes
salt, pepper, nutmeg to taste
Preparation
Prepare the filling
1
Knead flour, cold butter, tomato paste, one egg yolk, dried herbs and a little salt into a smooth dough and refrigerate for 30 minutes.
2
Preheat the oven to 180°C top/bottom heat.
3
Roll out the dough thinly and line the quiche tin with it. Cover the pastry with baking parchment and weigh down with coarse salt/dried peas/.... and bake blind at 180°C top/bottom heat for 20 minutes.
4
Then remove the salt/dried peas/... Remove the salt/dried peas/... and bake for another 10 minutes without weight.
Prepare the filling
1
Peel the white asparagus and then cut off the tips generously from both the white and green asparagus.
2
Cut the remaining stalks into smaller pieces. Now fry all the asparagus briefly in a little fat.
3
Halve the cherry tomatoes and add them, season everything and deglaze with the juice of the lemon.
4
Continue frying for about 2-3 minutes until the liquid from the asparagus, tomatoes and lemon has almost evaporated.
5
Whisk together the grated cheese, cream, eggs, egg yolks and some chopped parsley and season the mixture with salt, pepper and nutmeg.
6
Preheat the oven to 170°C top/bottom heat.
7
Spread the egg mixture together with the asparagus pieces evenly on the pre-baked base and then decorate with the asparagus tips.
8
Bake the quiche for 30 minutes until the mixture is completely set. Allow to cool briefly and then enjoy warm or store for later.
Zutaten für
For the dough
150
g
wheat flour
100
g
butter
1
Tablespoon(s)
tomato puree
1
egg yolk
fresh herbs, finely chopped
salt to taste
For the filling
150
g
cheese, grated
200
ml
cream
2
eggs
2
egg yolks
2
Tablespoon(s)
parsley
6
white asparagus spears, cooked
6
green asparagus spears, cooked
0.5
organic lemon
4
cherry tomatoes
salt, pepper, nutmeg to taste
