Asparagus quiche with carrots

Asparagus quiche with carrots

I prefer to bake asparagus quiche with green asparagus. The green asparagus is slightly stronger in taste and adds color to the bright filling of the quiche.

Asparagus quiche with carrotsI prefer to bake asparagus quiche with green asparagus. The green asparagus is slightly stronger in taste and adds color to the bright filling of the quiche.

Summary

5150
  • CourseMain course
  • CuisineFrench
  • Yield6 servings 6 serving
  • Cooking Time1 hour, 10 minutesPT1H10M
  • Total Time1 hour, 10 minutesPT1H10M

Ingredients

Dough
Grams Flour
150
Whole Wheat Flour
100 Grams
Butter, cold
125 Grams
Water, cold
5 Tablespoons
Salt
0.5 Tablespoon
Filling
Green Asparagus
500 Grams
Carrots
2
Sugar
1 Tablespoon
Cheese, grated
50 Grams
Eggs
3
Cream
100 Grams
Crème Fraîche
100 Grams
Cayenne Pepper
1 Pinch
Lemon Juice
1 Tablespoon

Steps

  1. Knead flour, butter, water and salt to a pastry. Roll out the dough and then give it into a springform pan of 26 cm in diameter. Spread the dough on the bottom and the edge of the springform pan. Cool the dough while you are preparing the filling.
  2. Wash the green asparagus and peel the lower part of the bars. Cut the asparagus into pieces about five centimeters in size. Peel the carrots and cut with a vegetable peeler into thin strips.
  3. Blanc prey the green asparagus and carrot strips briefly in boiling water with a pinch of salt and sugar. Then swivel the vegetables in a pan with some olive oil.
  4. Stir cheese, eggs, cream and crème fraîche into a mass and season with salt and cayenne pepper. Stir in the chopped herbs into the mixture.
  5. Sprinkle the green asparagus with lemon juice. Spread the asparagus and herb cream on the dough.
  6. Bake the asparagus quiche in a convection oven at 180 °C or 200 °C at the top and bottom heat for about 45 minutes.Eat the quiche with a mixed salad, a little smoked salmon and a nice white wine.Good appetite.