Quiche Of Green Asparagus
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 250 g flour
- 100 g butter, cold
- 1 egg (s)
- 1 egg yolk
For covering:
- 1 kg asparagus, green
- 1 tablespoon butter
- 1 bunch parsley, chopped
- 100 g Parmesan, freshly rated or Gruyère
- 2 egg (s)
- 150 g crème fraîche
- 1 tablespoon, leveled sugar
- 1 salt
- Nutmeg, grated
Print Recipe
Pin Recipe Instructions
- The recipe and the ingredients are suitable for a quiche or tart pan with a diameter of 28 cm.
- Knead a dough from the flour, egg, egg yolk, cold butter and a pinch of salt. Then wrap in foil and place in the refrigerator for 30 minutes.
- Cut the green asparagus into small pieces approx. 3 cm at an angle and remove the woody ends.
- Heat the spoon of butter in a pan, fry the asparagus with the sugar and a pinch of salt for about 5 minutes. Mix in the parsley and then let cool in a sieve.
- Roll out the dough slightly larger than the quiche / tart pan. Grease the shape well and line it with the dough, forming an approx. 2 cm high edge. Prick the bottom several times with a fork. Spread half of the cheese on the bottom, then pour the asparagus mixture over it.
- Whisk the remaining eggs with the crème fraîche, fold in the remaining cheese and season with a little salt and nutmeg. Spread the mixture evenly over the mold.
- Bake the quiche in the oven at 170 ° C top / bottom heat on the middle rack for about 45 minutes until golden.
- A salad goes well with it.
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