Asparagus and Sun-Dried Tomatoes Quiche

Name: Asparagus and Sun-Dried Tomatoes Quiche
Prep time: 20 min
Cook time: 45 min
Yield: 6
Cuisine: French
Ingredients: Flour: 250 g; Cold butter, cut in pieces: 180 g; Water, cold: up to 6 tbsp; Asparagus: 250 g; Sun-dried tomatoes: 150 g; Feta cheese: 150 g; Mozzarella, grated; Large eggs: 4; Cooking cream: 200 mL; Yogurt: 100 mL; Salt and Pepper

Cuisine:

French

2 h
Serves 6
Medium

Ingredients

250 g Flour
180 g Cold butter, cut in pieces
cold
up to 6 tbsp Water, cold
250 g Asparagus
150 g Sun-dried tomatoes
150 g Feta cheese
Mozzarella, grated
4 Large eggs
200 mL Cooking cream
100 mL Yogurt
milk, sour cream
Salt and Pepper

Directions

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Steps

1 Done	Prepare the pastry: Preheat oven to 180 degrees C.
2 Done	Mix it with the butter pieces with the flour until it resembles breadcrumbs.
3 Done	Start adding the cold water spoon by spoon until you get a dough.
4 Done	Roll the dough on a flat surface until it is big enough to cover your 24-cm round pan. You should also cover the edges.
5 Done	Put the pastry in the pan and push it into the corners where the base meets the sides.
6 Done	Prick the base and sides of the pastry with a fork and chill in the fridge for 15 minutes.
7 Done	Line the pastry with baking paper and put baking beans on top of it.
8 Done	Bake for 10 min with the beans, and for 10 more minutes without the beans.
9 Done	Cool to room temperature.
10 Done	Filling: Lower the temperature in the oven to 160 degrees C.
11 Done	Wash the asparagus and cut it into 3-4 cm long pieces. Crush the feta cheese with hands. Cut the sun dried tomatoes on half. Set some crushed feta and asparagus aside.
12 Done	Beat the eggs into a bowl. Add the cooking cream and whisk.
13 Done	Add the mozzarella and mix nicely. Season with salt and pepper.
14 Done	Add the asparagus, tomatoes, and feta to the egg mixture. Mix until everything combines.
15 Done	Assembly: Put the egg mixture on the pastry.
16 Done	On top add the remaining asparagus, whole sun-dried tomatoes and feta pieces.
17 Done	Bake for 30-35 min at 160 degrees C, or until the filling is set and golden brown. At the end, increase the temperature to 22o degrees C and set to "grill" so the cheese will make a nice crust.
18 Done	Let cool slightly (20-30 min). Serve warm.
19 Done	Tip: For a richer taste you can add parmesan cheese or Gruyère cheese.