Asparagus and rhubarb quiche

Asparagus and rhubarb quiche

Total: 2 hr 15 Min. | Active: 45 Min.
vegetarian
Nutritional value / people: 657 kcal
, Fat: 42 g
, Carbohydrate: 50 g
, Protein: 18 g

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@bettbossi.ch

Shortcrust pastry

150g white flour
100g wholemeal flour
½tsp salt
125g butter, cut into pieces, cold
2 ½tbsp water

Quiche

1dl cream
200g plain cottage cheese
1 egg
½tsp salt
a little pepper
300g red rhubarb, cut diagonally into pieces approx. 6 cm long, halved crosswise and lengthwise
1 ½tbsp sugar
250g green asparagus, halved lengthwise, cut into pieces approx. 6 cm long
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Utensils

One quiche tin (approx. 28 cm in diameter), lined with baking paper

How it's done

Shortcrust pastry

Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

To shape

On a lightly floured surface, roll out the dough into a circle (approx. 32 cm in diameter). Transfer the dough to the prepared tin. Prick the base firmly with a fork.

To blind bake

Approx. 20 mins. in the lower half of an oven preheated to 220°C. Remove and allow to cool slightly. Turn the oven down to 200°C.

Quiche

Combine the cream, cottage cheese and egg, season. Spread the sauce over the pastry dough. Mix the rhubarb and sugar, place the rhubarb and asparagus on top in a spiral fashion, starting from the outside and working in.

To bake

Approx. 40 mins. on the bottom shelf of the oven. Remove from the oven, allow to cool slightly, remove from the tin.

Good to know
Serve with: Leaf salad

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