Green Asparagus Quiche

An empty pastry base is like a white canvas waiting to be filled with creativity, colour and taste. Thin green asparagus is pretty to look at and is easy to use. Instead of just tossing them randomly onto the Quiche, I arranged them looking like a plant. It looks intricate but it is not complicated and doesn't take much time.

 

Ingredients | Serves 4
200 g Green asparagus, thin
1
 Ready-made puff pastry about 33 cm diameter
200 ml
 Soft curd cheese
200 ml Cream
150 g Grated cheese – e.g. Gruyère
2 Eggs
  Salt and pepper

 

Preparation

  1. Wash and trim off the bottom ends of the green asparagus. Cut them to about the same length.

  2. Bring a deep pan with salted water to the boil. Cook the asparagus for 10 minutes and then drain the water off.

  3. Preheat the oven to 200° C.

  4. Mix the soft curd cheese, the cream and the eggs together. Add the grated cheese and season with a little salt and pepper – combine well.

  5. Roll out the pastry, and line a 28 cm diameter flat baking tin with a 2 cm edge. Prick the pastry with a fork. Fill in the cream and cheese mixture evenly.

  6. Then be creative and arrange the asparagus on the mixture. Be sure the asparagus is not dripping wet.

  7. Bake the quiche in the oven for 40 minutes – the fan off. Check after 30 minutes, if the cheese mix gets too brown reduce the heat to 180° C for the last 10 minutes.  

    Serve |     Take out the oven and let the quiche rest for 10 minutes. Cut into slices and serve with a side salad.