Ingredients
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
Pastry dough
Filling
Utensils
6 mini tart tins (each approx. 12 cm in diameter), greased
How it's done
Pastry dough
Place the flour, salt and butter in a bowl, blitz into a crumbly mixture using a mixer. Add the egg yolk, pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 20 mins. On a lightly floured surface, roll out the dough to approx. 3 mm thick. Cut out circles (each approx. 15 cm in diameter), place in the prepared tins. Prick the bases firmly with a fork, brush the dough with egg white, chill.
Filling
Gently fry the bacon in a non-stick frying pan until crispy, drain on kitchen paper. Stir fry the asparagus in the same pan for approx. 5 mins., remove. Mix the cream, eggs and cheese in a bowl, season.
Quiches
Place the bacon and asparagus on the pastry bases, add the egg filling.
Bake
Approx. 25 mins. in an oven preheated to 190 °C (convection).
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