Asparagus quiche recipe
Asparagus Quiche recipe
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Ingredients
| For the dough: | |
| 250 g | wholemeal flour |
| 120 g | butter |
| 1 tsp | salt |
| 1 pinch(es) | sugar |
| 1 | egg |
| 1 tbsp | milk |
| For the topping: | |
| 400 g | thin asparagus |
| 2 | capsicum, red and yellow |
| 250 ml | double cream |
| 1 | egg |
| 2 | egg yolks |
| salt and pepper | |
| freshly grated nutmeg | |
| 100 g | freshly grated Parmesan cheese |
| 150 g | Parma ham |
Instructions
Mix the flour with salt and sugar. Then add the butter, cut into pieces. Mix the ingredients until they bind together, then add the egg and the milk and knead until well combined. When your dough is nice and soft, wrap into cling-foil and leave in the fridge for 30 minutes, or until you need it. The dough can be frozen or kept in the fridge up to a week.
Peel the woody ends of the asparagus and boil the asparagus in salted water until soft. Cut the capsicum into quarters and roast them under a grill until the skin blisters. Peel off the skin.
Roll out the pastry and line a greased square tray with the pastry. Bake blind for 20 minutes at 180°C. Now spread the Parma ham on the pastry, then divide the capsicum and the asparagus in the tray. Mix the eggs with the cream, salt, pepper, nutmeg and the Parmesan cheese and pour the mixture over the vegetables. Bake at 180°C for 35-40 minutes.
Leave to stand for 10 minutes before serving.
Preparation time:
ca. 20 min
ca. 1 hr
ca. 10 min
easy
n/a
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