Asparagus quiche with carrots
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Asparagus quiche with carrots

I prefer to bake asparagus quiche with green asparagus. The green asparagus is slightly stronger in taste and adds color to the bright filling of the quiche.

Marek Thi

Ingredients

6-serving
  1. 150 Grams Flour
  2. 100 Grams Whole Wheat Flour
  3. 125 Grams Butter , cold
  4. 5 Tablespoons Water , cold
  5. 0.5 Tablespoon Salt
  6. 500 Grams Asparagus Green
  7. 2 Carrots
  8. 1 Tablespoon Sugar
  9. 50 Grams Cheese , grated
  10. 3 Eggs
  11. 100 Grams Cream
  12. 100 Grams Crème Fraîche
  13. 1 Pinch Cayenne Pepper
  14. 1 Tablespoon Lemon Juice

Method

70 mins
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    Knead flour, butter, water and salt to a pastry. Roll out the dough and then give it into a springform pan of 26 cm in diameter. Spread the dough on the bottom and the edge of the springform pan. Cool the dough while you are preparing the filling.

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    Wash the green asparagus and peel the lower part of the bars. Cut the asparagus into pieces about five centimeters in size. Peel the carrots and cut with a vegetable peeler into thin strips.

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    Blanc prey the green asparagus and carrot strips briefly in boiling water with a pinch of salt and sugar. Then swivel the vegetables in a pan with some olive oil.

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    Stir cheese, eggs, cream and crème fraîche into a mass and season with salt and cayenne pepper. Stir in the chopped herbs into the mixture.

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    Sprinkle the green asparagus with lemon juice. Spread the asparagus and herb cream on the dough.

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    Bake the asparagus quiche in a convection oven at 180 °C or 200 °C at the top and bottom heat for about 45 minutes.Eat the quiche with a mixed salad, a little smoked salmon and a nice white wine.Good appetite.

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