Rustic Asparagus Quiche
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 roll (s) puff pastry from the refrigerated counter
- 1 bunch asparagus, green, approx. 400 g
- 6 cherry tomato (s)
- 60 g parmesan, rated
- Olive oil for frying
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C fan oven.
- Roll out the puff pastry on a baking sheet. Cut in the middle so that two pieces of equal size are created and roll up on the sides so that they are later a little higher. Prick the puff pastry several times with a fork.
- Wash the cherry tomatoes and cut in half. Wash the green asparagus and cut off the ends.
- Heat the olive oil in a pan, fry the asparagus in the hot oil for about 3 - 4 minutes, turning several times. The asparagus should still be firm to the bite. Take the asparagus out of the pan and distribute it evenly over the entire length of the two sheets of puff pastry. Then place the half cherry tomatoes on the puff pastry as well and spread the grated Parmesan on top. If you want, you can also add some of the olive oil from the pan over tomatoes and parmesan. Now season to taste.
- Then put the quiche in the preheated oven for about 20 minutes. Then switch off the oven, open the door slightly and let the quiche stand in the oven for about five minutes. Then take it out and serve.
- Tip: If you want, you can serve it with a green salad.
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