Asparagus quiche with mozzarella
very easy
60 mins
60 mins
Ingredients
- 1.5 kg green and white asparagus
- 7-10 Tbsp Salt
- 1 package (270 g) fresh butter puff pastry sweet or savoury croissant and Golatschen puff pastry (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
- 25 g Butter
- 7-10 Tbsp Pepper
- 5 Stem(s) flat leaf parsley
- 4 Stem(s) Mint
- 125 g Mozzarella cheese
- 50 g Parmesan cheese
- 40 g Sultanas
- 7-10 Tbsp Grease
Directions
- 1
Wash the asparagus, cut off the ends. Peel the white asparagus. Bring salted water to the boil, cook white asparagus for about 7 minutes, after about 5 minutes add green asparagus. Remove the asparagus, rinse with cold water and cut into pieces
- 2
Take the puff pastry out of the refrigerator 5-10 minutes before use. Melt butter in a pan. Sauté the asparagus for about 5 minutes. Season well with salt and pepper and remove
- 3
Wash the herbs, shake dry and chop the leaves into small pieces. Cut the mozzarella into small pieces. Grate parmesan. Grease mould (approx. 26 cm Ø)
- 4
Roll out the dough. Cut off an approx. 8 cm wide strip from the long side. Place a large piece of dough in the mould so that the small piece can be laid out and the mould is laid out so that the dough remains lie over the edge. Cut off any excess dough. Mix asparagus, cheese and sultanas and fill into the mould. Bake the tart on the lower shelf in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-40 minutes until golden brown. Serve tarte immediately or lukewarm
Nutrition Facts
260 kcal
16 g
17 g
10 g
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