Celebrate spring with this quiche with cheese and white asparagus. A delicious dish with a fine combination of mild, creamy cheese and firm asparagus with an earthy taste. Something different from 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)
1 liter chicken stock
400 ml cream
900 gr. grated cheese
4 cloves of garlic, finely chopped
1 red pepper
1/5 leek, cut into rings
1 white onion, coarsely chopped
8 Rosevall potatoes (or other tasty potatoes)
1⁄2 chili pepper, finely chopped
Supplies
quiche or cake tin (24 cm)
Preparation
- Preheat the oven to 200°C. Allow the puff pastry slices to thaw if necessary.
- Peel the asparagus and remove the hard bottom. Then cut them into pieces of 5-6 cm and cook them in a pan of salted water for 15 minutes until al dente.
- 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!
