Asparagus and Gruyère Quiche
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 225 grams flour
- 1 pinch (s) salt
- 100 g butter, very cold, diced
- 1 egg yolk
- Water, ice cold
- 350 g asparaus, reen
- 100 g cheese (Gruyère, 75 diced, 25 rated)
- 3 shallot (s), diced
- 3 egg (s)
- 150 ml milk
- 100 ml double cream
- 1 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Sieve the flour and salt. Knead in the butter by hand. Add egg yolks and enough ice water to make a soft batter. Knead briefly and refrigerate for at least 30 minutes.
- Roll out and line a quiche dish with it. Chill for at least 30 minutes. Prick with a fork and bake blind at 200 ° C for 15 minutes.
- Cut the asparagus into 2 cm pieces, reserve the tips. Blanch the asparagus pieces for 5 minutes, then add the tips and blanch for another 2-3 minutes. Steam the shallots, then place them in the quiche pan with the asparagus and the diced Gruyère.
- Mix eggs, milk, double crème and parsley and season well with salt and pepper. Pour over the asparagus and sprinkle with the grated Gruyère. Bake at 180 ° C for about 25-30 minutes.
- Tastes both warm and cold.
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