Celebrate spring with this quiche with cheese and green asparagus. A delicious dish with fine combi of mild, creamy cheese and sturdy asparagus with an earthly taste. Something different than that classic with ham, potatoes and a butter sauce.
You can serve this vegetarian quiche for dinner with a fresh salad and some crusty bread. But the recipe also works well for a brunch, picnic in the park or as a light lunch. Also easy to take to work!
Ingredients (4 persons)
750 g green asparagus
6 slices of puff pastry (freezer), thawed
4 eggs
200 ml crème fraîche
200 g Veenmeester young cheese (piece), grated
2 tbsp chervil or parsley, finely chopped
salt and pepper
Supplies
quiche or cake tin (24 cm)
Preparation
- Preheat the oven to 200°C. Allow the puff pastry slices to thaw if necessary.
- Remove the woody end of the asparagus, about 2 cm. Cook the asparagus in a bottom of salted water until al dente in about 3-4 minutes, depending on the thickness.
- In the meantime, line the quiche or pie tin with the puff pastry. Beat the eggs and mix with the crème fraîche, cheese and herbs. Season with salt and pepper.
- Drain the asparagus and let it drain well. Divide the asparagus over the dough base and pour the egg mixture over it.
- Bake the asparagus quiche in the preheated oven for 35-40 minutes until golden brown and done. Serve with a fresh green salad and cherry tomatoes.
Enjoy your meal!
