Cheese quiche with fresh asparagus

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Quiche is a dish from French cuisine. It is made from shortcrust pastry and has a filling consisting mainly of eggs, milk or cream, cheese, meat, vegetables or fish.

Quiche

Cheese quiche with fresh asparagus

I make quiche often. It’s fast and you can really fill it with anything.

In the summer there are a lot of vegetables that can be used. It is not necessary to add meat or fish to the quiche, vegetables by themselves also work very well.

Quiche can be served both hot and cold. It is sensational as a snack served at parties but you can also serve it to your guests on a barbecue or a name-day 🙂

If you decide to try this recipe, I encourage you to share your photos in the Comment section.

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Bon Appetit 🙂

Ingredients you need for making cheese quiche.

Pastry:

  • 1 teaspoon of caraway seeds
  • 25 dkg of plain flour
  • 10 dkg of margarine
  • 3/4 teaspoon of salt
  • 1 egg
  • 2 tablespoons of cold water
  • In addition: margarine to grease the mold, baking paper and seeds e.g. peas for weighting a pastry.

Fillling:

  • 25 dkg green asparagus
  • 30 dkg of sour cream
  • 12 dkg Ementarel cheese
  • a pinch of pepper
  • 1/2 teaspoon of salt
  • 1 tablespoon of lemon juice
Quiche from cheese

Cheese quiche with fresh asparagus

How to prepare cheese quiche with asparagus.

Pastry: Sift the flour into the bowl, add diced margarine, cumin and salt. The margarine should have room temperature. Using your fingers, knead the flour with the margarine then add an egg and water until they are completely mixed. Put the finished pastry in the fridge for 30 minutes. After removing it from the fridge, roll out the pastry and place it in a quiche baking tray. Pick the bottom of the pastry with a fork then place baking paper on the top and pour pea seeds to weigh down the pastry. Bake it in an oven preheated to 180 degrees Celsius for 20 minutes.

Filling: while the pastry is being baked, you can prepare the filling. Mix grated cheese, beaten eggs, cream, pepper, salt, lemon juice and small asparagus pieces in a bowl.

Once the pastry is half-baked (so after 20 minutes), take it out it from the oven. Remove the baking paper and pea seeds and pour the filling onto the pastry. Put it back in the oven and continue baking for another 50 minutes.

The baked quiche should be cooled down before serving.

Quiche cheese with asparagus

Cheese quiche with fresh asparagus

What you need to know when making a quiche.

The baking tin I used was ceramic and had a diameter of 25 centimetres. I greased it gently with margarine.

The bottom half of the asparagus is usually thicker. A good way to select the right part of the asparagus is to bend it until it brakes. The bottom half can then be thrown out as you only use the upper half.

Do you like vegetables? If yes, then try our recipe for Stuffed mushrooms.

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