The asparagus season is at full swing and Easter is just around the corner. It’s no surprise so many delicious green recipes are coming my way. How do you spend Easter? Going to a restaurant or hosting a brunch at home? If the latter applies to your traditions, I have the perfect recipe for you. That goes without saying that savoury tarts are always a crowd pleaser for these occasions. I love brunch and I love to prepare brunch. Setting the buffet and selecting the recipes you want to prepare sparks so much joy. Arranging the selection, being careful what flavours you combine. It’s simple magic.
For this recipe my hardest choice was whether I am going to make tartlets or a large quiche. You can see the result in this blogpost. Either way is a good choice, it just depends on how you want to serve it. A good thing about this recipe is, that it’s not only a delicious brunch recipe, but you can also enjoy it as weekdays dinner or quick and easy lunches with a good salad. I hope you enjoy the recipe as much as I did.
Why you’ll love this recipe?
Rich and savoury flavour: The tender asparagus, creamy custard and flaky crust come together for a deliciously comforting dish.
Perfect texture combination: The crisp pastry perfectly balances with the smooth creamy filling and tender asparagus.
Refined yet easy: This quiche is simple to prepare while still being a dish that feels special and perfect for any occasion.
Great for any time of day: Whether served for brunch, lunch or dinner, it’s a versatile option that everyone will enjoy.
Asparagus Quiche
Ingredients
- 200 g flour
- 110 g butter
- 5 eggs
- 20 ml water
- 3 g salt
- 1 pinch of fleur de sel
- pepper
- 125 g grated cheese
- 300 ml heavy cream
- 1 pinch of nutmeg
Instructions
Dough
- Start making the dough by cutting the butter into cubes.
- Whisk together the flour, the salt, the butter until you get an even dough.
- Make a well in the centre, now add the egg to it and start to knead gently with your fingers.
- Finally add the water to obtain a smooth quiche base. Shape the dough into a ball and wrap it in cling film. Put into the fridge for about 1 hour.
Filling
- In the meantime prepare the filling.
- Cut the ends of the asparagus and cook them for 10 minutes.
- Beat the remaining eggs, add the liquid cream, the cheese and the nutmeg.
All
- Preheat the oven to 180°
- Grease a a tart tin (if round 26cm). Roll out the dough on a floured surface until and lift it into the tin with a rolling tin. Prick the bottom several times with a fork, cover it with baking paper, weigh down with baking beans and cook blind for 15 minutes.
- Distribute the asparagus over the dough, then pour the filling over them. Bake for 30 minutes.
- Enjoy!!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
