Asparagus and Wild Garlic Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 125 g butter, cold
- 5 tablespoon ice water
- 0.5 teaspoon ½ salt
For the filling:
- 1 bunch asparagus, green
- 1 bunch wild garlic
- 1 spring onion (s)
- 100 g cream cheese
- 3 egg (s)
- 100 ml cream
- 50 g mountain cheese
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Knead a shortcrust pastry from flour, cold butter, salt and ice water. Put in the baking pan and chill (about 30 minutes).
- Clean the asparagus, peel the lower third and cut into 5 cm long pieces. Cook in boiling salted water for 2 minutes, drain and rinse.
- Chop the wild garlic and spring onions, grate the mountain cheese.
- Mix together the cream cheese, eggs and cream. Add wild garlic, spring onion and cheese, season with salt and pepper.
- Spread the asparagus in the form lined with dough and pour the egg mixture over it.
- Bake in a preheated oven (200 degrees top / bottom heat or 180 degrees convection) for 40 minutes.
- The quiche tastes good straight out of the oven, but is also a treat when it is lukewarm or cold.
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