Asparagus quiche

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put flour, 1/4 teaspoon of salt, butter in pieces and 1 egg in a bowl. Knead quickly to a smooth dough and cover and chill for about 30 minutes. Wash the green asparagus and cut off the woody ends.

2. 2

   Steam in a pot with little salted water for about 8 minutes until firm to the bite. Wash and peel white asparagus and cut off woody ends. Remove green asparagus with a skimmer and rinse in cold water.

3. 3

   Boil 1.5 litres of water together with 20 g salt and 30 g sugar in a larger pot. Add the asparagus and cook at low heat for about 6 minutes until al dente. Also take them out and quench.

4. 4

   Whisk 4 eggs and cream thoroughly, season to taste with salt, pepper and nutmeg. Roll out the dough into a circle (approx. 30 cm Ø) on a floured work surface. Put it into a greased tart tin (26 cm Ø) sprinkled with flour, press the rim slightly.

5. 5

   Cut off any excess dough. Halve the asparagus diagonally and distribute in the form. Wash the chervil, dab dry, chop up to about 2 stems, chop coarsely and add to the egg cream. Pour the egg-cream into the tin and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes until golden brown.

6. 6

   Remove the quiche, allow to cool briefly and garnish with the chervil.

Nutrition Facts

KCAL
210 kcal

CARBS
10 g

FATS
16 g

PROTEINS
6 g