Asparagus and carrot quiche

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the short pastry, place flour, 1 egg, fat in flakes and salt in a mixing bowl and knead with the dough hooks of the hand mixer. Then knead again with your hands to a smooth dough and cover and leave in a cool place for about 30 minutes.

2. 2

   In the meantime, wash and peel the asparagus and cut off the lower woody ends. Clean the carrots (leave a little green if you like), wash and peel them. Put asparagus and carrots in boiling salted water and cook for 10-12 minutes.

3. 3

   Then carefully lift it out of the water and let it drain well. Place on a tea towel and pat dry slightly. Roll out the short pastry into a circle (approx. 32 cm Ø) on a floured work surface.

4. 4

   Place in a well greased tart tin (26 cm Ø, edge height 4 cm) and press the edge down. Prick the base several times with a fork. Refrigerate again for about 10 minutes. In the meantime, put the sour cream and the remaining eggs into a mixing bowl and mix well with the whisks of the hand mixer.

5. 5

   Season with salt, pepper and nutmeg. Put carrots and asparagus in the form on the dough. Pour the egg custard over the dough. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 50 minutes on the lowest rack.

6. 6

   If necessary, cover after half the baking time. Remove from the oven and serve garnished with chervil as desired.

Nutrition Facts

KCAL
380 kcal

CARBS
27 g

FATS
25 g

PROTEINS
12 g