Asparagus Quiche
It's creamy, hearty and a timeless classic!
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!!!