Light Asparagus Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g puff pastry, liht, from the coolin shelf
- 2 cups sour cream
- 3 egg (s)
- 1 bunch chives, cut into rolls
- 70 g parmesan, rated
- 1 pinch (s) nutmeg
- 1 pinch (s) pepper
- 0.5 teaspoon ½ salt
- 5 spear / s asparagus, white
- 5 spear / s asparagus, green
- 10 g butter (semi-fat), for the form
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C top and bottom heat. Grease a quiche pan with butter.
- Peel the asparagus and cook it al dente in salted water, then rinse with cold water.
- In the meantime, mix the sour cream with the eggs, half of the parmesan cheese, chives and the spices.
- Line the quiche pan with the puff pastry and cut off any overhanging ends. Pour in the cream mixture and spread the asparagus on top, sprinkle with the rest of the parmesan.
- Put the quiche in the oven and bake for about 25 minutes until golden brown. Then let it cool for another 10 minutes, then cut it, otherwise the cream mixture will run off.
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