20
Quiche with
green asparagus
Jan Philipp Albrecht, Germany
I NGRED I ENTS ( FOR 8 P I ECES )
150g flour
100g wholemeal wheat flour
125g cooled butter
salt
500g green asparagus
1 teaspoon sugar
50g aged Gouda cheese
3 eggs
100ml cream
100g herbal crème fraîche
cayenne pepper
½ bunch of dill
1 bunch of parsley
1 tablespoon freshly squeezed lemon juice
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Knead the two types of flour with butter,
half a teaspoon of salt and five or six
tablespoons of ice-cold water. Roll out the short
pastry and place it in a springform pan (28cm
in diameter), forming an edge that is 3cm high.
Leave to cool.
Wash and clean the asparagus, peel the bottom
third and cut into pieces 5cm in length. Blanch
in boiling water with a pinch of salt and a pinch
of sugar for two minutes and then leave to dry
off. Grate the cheese, stir up with the eggs,
cream and crème fraîche, season with salt and
cayenne pepper, wash and dry the herbs, and
remove the heads of the dill and cut into small
pieces with the parsley. Stir the herbs into the
cream.
Pre-heat your oven to 200°C (or 180°C in the
case of a convection oven). Spread the as-
paragus out on the pastry and sprinkle with
lemon juice. Pour the herbal crème fraîche
over it. Cook the quiche in the bottom of the
oven for 45 minutes until it is golden brown.
1 HOUR 15 MIN.
AVERAGE
LOW
VEGETARIAN
