Celebrate spring with this cheese and green asparagus quiche. A delicious dish with a delicate combination of mild, creamy cheese and firm, earthy asparagus. A nice change from the classic ham, baby potatoes, and butter sauce.
Serve this vegetarian quiche with a fresh salad and some crusty bread for dinner. It's also perfect for brunch, a picnic in the park, or a light lunch. It's also easy to take to work!
Ingredients (4 persons)
750 g green asparagus
6 slices of puff pastry (frozen), 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 pie tin (24 cm)
Preparation
- Preheat the oven to 200°C (400°F). Let the puff pastry sheets thaw, if necessary.
- Remove the woody ends of the asparagus, about 2 cm. Cook the asparagus in a small pan of salted water until al dente, about 3-4 minutes, depending on the thickness.
- Meanwhile, line the quiche or tart pan 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. Spread the asparagus evenly over the pastry base and pour the egg mixture over it.
- Bake the asparagus quiche in the preheated oven for 35-40 minutes, or until golden brown and cooked through. Serve with a fresh green salad and cherry tomatoes.
Enjoy your meal!
