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Ingredients
Asparagus Quiche
- Ingredients
- 300 grams Pastry flour
- 2 eggs
- 150 grams butter
- salt
- 250 grams potatoes
- 50 grams Asparagus
- 1 tsp butter
- 2 cups dried Lentils
- Parchment paper
- 250 milliliters Whipped cream
- 3 eggs
- peppers
- Nutmeg
- 1 Tbsp lemon juice
Sift flour on a work surface. In a bowl, mix the flour and eggs and salt, distribute cold butter in pieces into the flour and chop everything with a large knife. Work everything into a smooth dough and wrap in foil. Cover and chill for 1 hour minimum.
Rinse the potatoes and cook until tender. Place in a bowl, drain and peel while still hot. Press through the potato ricer. Peel the lower third of the asparagus and cut the woody ends. Bring salted water to a boil, cook asparagus for 6 minutes. Pour into a sieve, rinse with cold water, and drain.
Preheat oven to 200°C (approximately 400°F). Roll out the dough on a floured surface and form and edge with the dough. Let the edge be about 3 cm (approximately 1 inch) high. Pierce dough several times with a fork. Cut parchment paper and place on the pastry. Distribute legumes on top and bake dough for 10 minutes. Remove paper when finished.
Whisk eggs and cream into to the mashed potatoes, then pass through a sieve. Season with salt, pepper and lemon juice. Distribute asparagus pieces in a star shape onto the pastry, pour egg cream over it and then bake the quiche at 220°C (approximately 425°F) for about 20 minutes.
(Percentage of daily recommendation)
| Calorie | 4,057 cal. | (193 %) | ||
| Protein | 122 g | (124 %) | ||
| Fat | 240 g | (207 %) | ||
| Carbohydrates | 352 g | (235 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 46.1 g | (154 %) |