Asparagus quiche

Asparagus quiche

Total: 1 hr 5 Min. | Active: 30 Min.
vegetarian
Nutritional value / people: 541 kcal
, Fat: 35 g
, Carbohydrate: 37 g
, Protein: 19 g

Asparagus belongs to the lily family – just like onions, chives, garlic and leek. With the right techniques, asparagus can be used to refine this quiche.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Puff pastry dough

1 puff pastry dough, rolled into a rectangle
1 egg, beaten

Sauce

150g cream quark
100g grated Gruyère
1 egg
1tbsp thyme leaf
1pinch nutmeg
½tsp salt
a little pepper
500g green asparagus, lower third peeled

To bake

1tsp thyme leaf
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How it's done

Puff pastry dough

Roll out the dough on a baking tray lined with baking paper. Cut off 8 strips (each approx. 1 cm wide) from one of the narrow ends. Brush the edges of the base with a little egg. Place 2 strips on the narrow ends of the dough. Carefully stretch 2 strips to match the length of the dough base, place along the edges, brush the dough strips with a little egg. Repeat these steps with the remaining strips of dough. Prick the dough base firmly with a fork.

To bake

Approx. 10 mins. on the bottom shelf of an oven preheated to 220°C, remove from the oven.

Sauce

Combine the quark with all the other ingredients up to and including the pepper. Pour two thirds of the mixture over the cooked pastry base. Top with the asparagus then the remaining sauce.

To bake

Approx. 25 mins. on the bottom shelf of an oven preheated to 220°C, scatter the thyme on top.

Good to know
Serve with: Green salad
Tip: If there is any egg left over after brushing the pastry, use it up in the sauce.

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