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Crunchy Green/White Asparagus Quiche
40—50 Min
This quiche tastes of spring! With two types of asparagus and corn, this is a modern twist on a French classic. Thyme, chervil and nutmeg complete the dish. Perfect for food lovers of all ages!
Ingredients 4 Portions
- 250 gFlour
- 125 gButter
- 4 Eggs
- 250 gGreen asparagus
- 250 gWhite asparagus
- 150 mlWhipping cream
- 100 gParmesan
- 1 Can of corn
- 1 pieceMozzarella
- 1 tsp.Thyme, Crushed
- 1 tsp.Chervil, Crushed
- 1 pinchNutmeg, Whole
- Sea Salt, Coarse
- Butter, to grease
Preparation
- 1
Knead the flour, butter, egg and a little salt to make a smooth dough. Wrap in plastic wrap and leave to rest for one hour in the fridge.
- 2
Meanwhile, mix the chopped asparagus with the corn, chervil and thyme.
- 3
Whisk the cream with the eggs, cheese and nutmeg in a bowl.
- 4
Preheat the oven to 180°C (356°F) using the convection oven setting. Remove the dough from the fridge and roll it out. Then place in the tin and blind bake in the oven for around 15 minutes.
- 5
Remove the dough from the oven, pour the filling into the tin and pour over the egg and cream cheese mixture. Shred the mozzarella and sprinkle over the quiche.
- 6
Then allow to rest for around 10 minutes and serve.
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