Asparagus Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,179 cal. | (56 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 74 g | (64 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.2 g | (41 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 118.7 μg | (198 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 298 μg | (99 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 28.6 μg | (64 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,289 mg | (32 %) | ||
| Calcium | 307 mg | (31 %) | ||
| Magnesium | 179 mg | (60 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 120 μg | (60 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 44.3 g | |||
| Uric acid | 269 mg | |||
| Cholesterol | 590 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the quiche
- 250 grams Pastry flour
- 2 eggs
- 125 grams butter
- salt
- 250 grams green Asparagus
- 250 grams white Asparagus
- 1 tsp butter
- 2 cups dried Lentils (for blind baking)
- 200 milliliters Whipped cream
- 3 eggs
- peppers
- Nutmeg
- 1 Tbsp lemon juice
- For the dip
- 300 grams Crème fraiche
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- 2 Tbsps Whipped cream
- 2 Tbsps Tarragon (finely chopped)
- 8 shrimp (cooked, shelled)
- Tarragon (for garnish)
Preparation steps
For the quiche, mound flour on a work surface, make a well in the center, crack in the eggs and add salt. Distribute cold butter in pieces over the flour and chop everything with a large knife until mixture forms coarse crumbs. Work everything into a smooth dough and wrap in plastic wrap. Refrigerate at least 1 hour.
Peel asparagus and cut off woody ends. Bring salted water to a boil, add white asparagus cook 3 minutes. Then add green asparagus and continue to cook for another 3 minutes. Drain in a sieve, rinse with cold water and drain.
Preheat oven to 200°C (approximately 400°F). Grease a 26 cm diameter (approximately 10 inch) springform pan. Roll out the dough on a floured surface and line pan with the dough, making a border 4 cm (approximately 1 1/4 inches) high. Dock dough several times with a fork. Line dough with a round of parchment paper and top with lentils. Blind bake the dough 10 minutes. Remove paper with the lentils.
Whisk eggs and cream and season with salt, pepper, nutmeg and lemon juice. Distribute asparagus on the dough, pour in egg mixture and bake the quiche at 220°C (approximately 425°F) for 20 minutes.
For the dip, stir creme fraiche with cream and lemon juice until smooth. Season with salt and pepper and stir in the tarragon to taste. Place in a small bowl and add the shrimp. Garnish with tarragon sprigs and serve with the quiche.
