Quiche with white asparagus
The classic for Sunday brunch – our quiche with white asparagus tastes good both cold and warm.The vegetarian recipe tastes particularly tender and juicy thanks to the asparagus.
INGREDIENTS
FOR THE SHORTCRUISE PASTRY
250 g flour
1 tsp salt
120 g butter
1 egg
some butter for the mold
some flour for working
FOR THE FILLING
1 kg white asparagus
1 tsp salt
1 pinch of sugar
300 g whipped cream
3 eggs
freshly ground pepper
100 g grated mountain cheese
1 tbsp starch
1 – 2 tbsp chopped parsley
PREPARATION
Step 1
Mix the flour with the salt. Add the butter in pieces, egg and 2-3 tbsp cold water. Knead everything into a smooth dough and wrap in foil, chill for at least 15 minutes.
Step 2
In the meantime, peel the asparagus. If necessary, cut off the woody end. Cut the asparagus stalks into pieces about 4-5 cm long. Bring water with sugar and salt to the boil in a pot. Cook the asparagus pieces for 6-8 minutes until half cooked. Sieve out the asparagus pieces and set aside.
Step 3
Preheat the oven to 180 degrees (fan oven: 160 degrees). Grease a springform pan (Ø 26 cm). Roll out the shortcrust pastry thinly on a lightly floured work surface and line the pan with the dough. Press an approx. 5 cm high edge into the pan. Prick the base several times with a fork.
Step 4
Put the asparagus in the pan, mix the cream with the eggs. Stir in the spices, cheese, starch and parsley. Pour the cream mix over the asparagus. Bake for approx. 35 minutes. Best served warm.
