Asparagus quiche

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the dough, place flour, baking powder, 1 pinch of salt, butter in flakes and 5 tablespoons of cold water in a mixing bowl and knead with the dough hooks of the hand mixer. Then work into a smooth dough with your hands. Roll out to a circle (approx. 27 cm Ø) on a floured work surface. Put into a greased tart tin (24 cm Ø) sprinkled with flour, press down lightly, prick several times with a fork and chill for approx. 30 minutes. In the meantime, wash the herbs, shake dry, leave some chervil for garnishing. Pluck the remaining leaves from the stems and chop them.

2. 2

   Peel and clean the carrots. Wash asparagus, cut off woody ends. Peel the white asparagus. Cut asparagus and carrots into pieces of about 6 cm. Mix cheese and eggs. Season to taste with salt, pepper and nutmeg. Stir in herbs. Spread the vegetables evenly on the base. Pour egg icing over the vegetables. Bake on the bottom shelf in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 50 minutes. Wash the meat, pat dry and season with salt and pepper.

3. 3

   Season to taste with salt, pepper and nutmeg. Stir in herbs. Spread the vegetables evenly on the base. Pour egg icing over the vegetables. Bake on the bottom shelf in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 50 minutes. Wash the meat, pat dry and season with salt and pepper. Heat oil, fry meat on each side for approx. 3 minutes. Remove quiche from oven, cut into 8 pieces, carefully remove from the mould, garnish with chervil and serve with pork medallions

4. 4

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
530 kcal

CARBS
19 g

FATS
30 g

PROTEINS
46 g