Asparagus – Quiche La Mäusle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 140 g spelled flour, fine
- 4 g yeast, fresh
- 0.5 teaspoon ½ salt
- 1 tablespoon olive oil
- 70 ml water, (possibly more, depending on the dryness the flour)
- 2 jars asparagus, white (drained weight per jar 05 g) OR:
- Asparagus fresher, cooked
- 300 g herbal cream cheese
- 100 g crème fraîche (or sour cream)
- Black pepper
- 2 egg yolks
- 50 g ham, (salmon ham)
Print Recipe
Pin Recipe Instructions
- Mix the yeast with the salt and some of the water.
- Knead the yeast water with the spelled flour, the olive oil and the remaining water to form a smooth yeast dough (kneading time by hand 8 to 10 minutes). Possibly add a little more water. Cover the dough to double its size and let it rise in a warm place.
- Knead the dough briefly again, spread it in a quiche or tart dish, pulling up one edge. Let it rest briefly every now and then, so the dough no longer contracts.
- Let rise for another 20 to 30 minutes.
- Drain the asparagus, drain well and cut into 1 cm long sections.
- Mix the herbal cream cheese and the creme fraiche (or sour cream) together.
- Fold in the asparagus sections. Season to taste with pepper.
- Then stir in the egg yolks.
- Preheat the oven to 190 degrees top / bottom heat.
- Spread the asparagus mixture on the yeast dough and bake the quiche immediately.
- Bake time about 40 to 45 minutes.
- When the cream cheese mixture is slightly browned but still a little soft, the quiche is done.
- Top with the salmon ham.
- Let the quiche cool for 20 minutes and cut into 8 pieces with a sharp knife.
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