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)
Asparagus – Quiche La Mäusle
Asparagus – Quiche La Mäusle

Instructions

  1. Mix the yeast with the salt and some of the water.
  2. 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.
  3. 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.
  4. Let rise for another 20 to 30 minutes.
  5. Drain the asparagus, drain well and cut into 1 cm long sections.
  6. Mix the herbal cream cheese and the creme fraiche (or sour cream) together.
  7. Fold in the asparagus sections. Season to taste with pepper.
  8. Then stir in the egg yolks.
  9. Preheat the oven to 190 degrees top / bottom heat.
  10. Spread the asparagus mixture on the yeast dough and bake the quiche immediately.
  11. Bake time about 40 to 45 minutes.
  12. When the cream cheese mixture is slightly browned but still a little soft, the quiche is done.
  13. Top with the salmon ham.
  14. Let the quiche cool for 20 minutes and cut into 8 pieces with a sharp knife.

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