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
Filling
Utensils
1 pie tin (approx. 25 cm in diameter), greased
How it's done
Pastry
Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Whisk the eggs and water, quickly combine to form a dough (do not knead). Flatten the dough, cover and chill for approx. 30 mins.
To roll out the pastry
On a lightly floured surface, roll out the dough into a circle (approx. 32 cm in diameter), place in the prepared tin. Trim the dough around the edge to neaten, or fold it inwards. Prick the base firmly with a fork, cover with baking paper, weigh down with dried pulses.
To blind bake
Approx. 15 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, remove the baking paper and pulses, bake the base for a further 5 mins. Take out of the oven.
Filling
Cut the tips (approx. 7 cm) off half of the asparagus and set aside for the garnish, then slice the remaining asparagus into approx. 2 cm pieces. Place the eggs in a bowl along with all the other ingredients up to and including the pepper, mix well. Mix in the asparagus pieces, pour the mixture into the pastry base. Top with the reserved asparagus tips.
To bake
Approx. 40 mins. in the centre of the oven. Remove, allow to cool slightly. Carefully remove the quiche from the tin, serve warm.
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