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
Asparagus and Gruyère Quiche
Asparagus and Gruyère Quiche

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Tastes both warm and cold.

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