Quiche with Green Onions and Asparagus
by Editorial Staff
An excellent recipe to get both a dose of health from the garden and deliciously sate. Plus the food is that ingredients can be found all year round on store shelves, markets, and greenhouses.
Cook: 1 hour
Servings: 6
Ingredients
- asparagus 1 bunch (s)
- green onion bulbs 4 pcs.
- olive oil 2 tbsp
- eggs 4 pcs.
- fat cream 250 ml
- semi-hard cheese 100 g
- parmesan 50 g
- shortcrust pastry
- salt 1 pinch (s)
Directions
- We prepare the ingredients.
- Remove the hard part from the asparagus arrows. At the arrows of asparagus, break off the rough “woody” ends of the stems (for this we bend each arrow closer to the thick edge, and it will break exactly in the place where the rough inedible part begins).
- We bake asparagus in the oven. Place the asparagus in a small baking dish. We water 1 tbsp olive oil, salt to taste, mix. We put in an oven preheated to 220 ° C for 12 minutes. In the middle of the baking process, turn the asparagus once. Remove the finished asparagus on a plate and leave for a while.
- We clean the green onions. Cut off the white and light green parts of the green onions and peel them.
- Chop the onions and fry in a pan. Cut these onion pieces into thin rings. Heat the remaining olive oil in a small skillet. Over medium heat, cook chopped onions with a pinch of salt, stirring often, until soft, for about three minutes.
- Chop the green onion feathers and add them to the pan. Cut the green onion feathers into pieces about 3 cm long. Add the green onion pieces to the pan, stir and cook for another two minutes. Remove the onion from the pan and cool slightly.
- Cut the cooked asparagus into pieces. Cut the finished asparagus into pieces approximately 3 cm long. Beat eggs. In a bowl, beat the eggs lightly. Add cream, lightly salt, mix.
- Three grated cheese. Cheese of medium hardness three on a coarse grater. Three parmesan on a fine grater.
- Put the quiche dough in a baking dish. Gently roll the cooled dough between two layers of plastic film into a round layer with a diameter of about 7 cm larger than the dia of the tart mold. Remove the top layer of the film from the dough and carefully transfer the dough with the bottom layer of the film into the mold. Remove the second layer of film from the dough. Tuck the hanging edges of the dough. We put the form with the dough in the refrigerator for half an hour. After a while, but the form with the base on a baking sheet. We prick the dough in many places with a fork.
- Put the green onion and asparagus filling, sprinkle with grated cheese. Put onion and asparagus in the base of the dough (set aside a few pieces to decorate the top). Sprinkle the filling with grated cheese. Fill the filling with the egg-cream mixture. Put the set asparagus and onion slices on top.
- We bake quiche with green onions and asparagus in the oven. We put it in an oven preheated to 180 degrees and bake for about 45 minutes. until golden brown. We take out and cool a little. Carefully remove the sides of the mold and transfer the quiche to a dish. Serve warm or at room temperature for breakfast, lunch, or light dinner.
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