Asparagus and mint quiche

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Place the puff pastry slices next to each other and defrost. In the meantime, wash the asparagus and cut off the woody ends. Halve the asparagus. Clean and wash the mangetouts. Cook both vegetables in boiling salted water for 6-8 minutes, drain.

2. 2

   Place the puff pastry slices on top of each other and roll out to a plate (approx. 29 cm Ø) on a lightly floured work surface. Place in a quiche tin lined with baking paper (preferably with a removable base; 26 cm Ø). Cut off protruding edges. Put the quiche in a cool place. Cut out small carrots from the dough and place them on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 3 minutes until golden brown. Mix the sour cream and eggs. Wash mint, pluck leaves and chop. Season sour cream with salt, pepper and mint. Spread the vegetables and frosting in the quiche mould.

3. 3

   Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 3 minutes until golden brown. Mix the sour cream and eggs. Wash mint, pluck leaves and chop. Season sour cream with salt, pepper and mint. Spread the vegetables and frosting in the quiche mould. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Serve garnished with carrots and mint

Nutrition Facts

KCAL
280 kcal

CARBS
15 g

FATS
21 g

PROTEINS
8 g