Asparagus quiche

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cut butter into pieces. Knead the flour, 1 egg, 1 pinch of salt, butter and 1 1/2 tbsp. water with the dough hooks of the hand mixer. Then work into a smooth dough with your hands. Wrap in foil and chill for about 30 minutes. Wash and peel the white asparagus and cut off the woody ends.

2. 2

   Wash the green asparagus, cut off the woody ends. Put the white asparagus in boiling salted water with sugar and cook for about 5 minutes. Add green asparagus after about 2 minutes. Remove the asparagus and rinse under cold water. Wash the chervil, shake dry and pluck the leaves from 4 stems. Puree 3 eggs, milk, chervil leaves and cream cheese with a hand blender and season with salt, pepper and nutmeg. Grease the tart mould (27 x 19 cm Ø) with lift-off base. Roll out the short pastry rectangularly (approx. 31 x 23 cm Ø) and line the tin with it. Fold the protruding edge inwards and press firmly. Halve the ham slices. Wrap 8 asparagus spears with ham. Place all asparagus spears crosswise in the dish and pour the egg milk over them.

3. 3

   Grease the tart mould (27 x 19 cm Ø) with lift-off base. Roll out the short pastry rectangularly (approx. 31 x 23 cm Ø) and line the tin with it. Fold the protruding edge inwards and press firmly. Halve the ham slices. Wrap 8 asparagus spears with ham. Place all asparagus spears crosswise in the dish and pour the egg milk over them. Bake the quiche in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-50 minutes. Remove the quiche from the pan, remove from the pan and garnish with chervil

4. 4

   With 6 people:

Nutrition Facts

KCAL
390 kcal

CARBS
28 g

FATS
23 g

PROTEINS
18 g