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Ingredients
Asparagus Quiche
- For the dough
- 200 grams Pastry flour
- salt
- 75 grams butter
- 2 Tbsps Buttermilk
- Fat (for the pan)
- For the filling
- 300 grams Asparagus tip
- 100 grams Snow peas
- 1 Tbsp butter
- 1 Tbsp lemon juice
- 1 bunch Fresh herbs
- salt
- White pepper (freshly ground)
- 200 milliliters Whipped cream
- 1 egg
- 40 grams Gruyere
For the dough, mix together the flour, salt, softened butter, buttermilk and 70 ml (approximately 4 tablespoons plus 2 teaspoons) water. Knead with the dough hook of the hand mixer until smooth. Press dough with a spoon into a greased springform pan. Dip spoon into cold water and press the dough with the back of the spoon into the pan edge. Use fingers to form an edge. Chill the dough for an hour in the pan. For the filling, rinse asparagus and snow peas.
Peel asparagus and trim ends. Trim ends of snow peas. Melt butter in a skillet and sauté asparagus and snow peas over low heat for about 3 minutes. Mix with lemon juice and allow to cool. Place the dough base in a cold oven on the middle shelf and bake at 220°C (approximately 425°F) for 15 minutes.
Rinse herbs, pat dry and chop finely. Mix with asparagus and snow peas and season with salt and pepper. Spread on baked dough base. Whisk cream with the egg and pour over vegetables. Grate cheese and sprinkle over filling. Bake quiche in the oven until lightly browned, 25-30 minutes.