Spring quiche
easy
75 mins
75 mins
Ingredients
- 150 g Spelt wholemeal flour
- 1 TABLESPOON demerara sugar
- 7-10 Tbsp Salt
- 75 g ground almonds (with skin)
- 5 Eggs (size M)
- 100 g Butter
- 1 TABLESPOON frozen herb mixture
- 900 g green asparagus
- 1 TEASPOON Sugar
- 200 g smoked salmon (in slices)
- 1 roll (100 g) Pepper cream cheese preparation (double cream stage)
- 2 TEASPOONS Dijon mustard
- 150 ml Milk
- 2 TABLESPOONS Breadcrumbs
- 4 stems Dill
- 7-10 Tbsp Lemon Schntize
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
For the base, place flour, sugar, 1/2 teaspoon salt, almonds, 1 egg and butter in flakes in a mixing bowl. Knead with the dough hook of the hand mixer. Then knead again to a smooth dough on a floured work surface with floured hands. Knead the herbs briefly.
- 2
Roll out the dough into a circle (36 cm Ø) on a floured work surface. Grease the bottom of a springform pan (26 cm Ø) (not the rim). Carefully put the dough into the springform pan, pull up the rim (approx. 5.5 cm) and press firmly. Prick the base several times with a fork. Chill for about 1 hour.
- 3
Wash the asparagus, cut off the woody ends. Cut the asparagus into pieces about 2.5 cm long. Cook the asparagus in boiling salted water with sugar for about 3 minutes. Drain, quench and drain well. Cut salmon into wide strips.
- 4
For the glaze, mix cream cheese, mustard, 4 eggs and milk well with the whisk of the hand mixer. Sprinkle the base evenly with breadcrumbs. Mix the salmon and asparagus, spread evenly on the base and pour the icing on top.
- 5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 40 minutes on the bottom shelf. Wash the dill, shake dry and cut coarsely. Remove the quiche from the oven and let it rest on a cake rack for about 10 minutes. Remove from the tin and sprinkle with dill. Arrange on a plate, garnished with lemon slice if you like.
Nutrition Facts
380 kcal
15 g
29 g
15 g
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