Fine Vegetable Cuisine

Asparagus Quiche with Parmesan

Average: 5 (2 votes)
(2 votes)
Asparagus Quiche with Parmesan

Asparagus Quiche with Parmesan - Popular classic for asparagus season

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Health Score:
82 / 100
40 min.
ready in 1 hr 20 min.
Ready in

Healthy, because

Even smarter

Nutritional values

The asparagus quiche with parmesan convinces with its density of minerals. Potassium from spelt flour helps, among other things, in the conduction of the nerves and regulates blood pressure.

For even more satiating fiber, replace the spelt flour type 1050 for the dough with the same amount of whole spelt flour. If you like, you can also prepare the asparagus quiche with Parmesan using only white or green asparagus. Leftovers of the asparagus quiche with Parmesan can be frozen well and taste like freshly prepared after baking in the oven.

1 piece contains
(Percentage of daily recommendation)
Calorie337 cal.(16 %)
Protein15 g(15 %)
Fat20 g(17 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.7 μg(9 %)
Vitamin E3.1 mg(26 %)
Vitamin K36.8 μg(61 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.2 mg(14 %)
Folate135 μg(45 %)
Pantothenic acid1.7 mg(28 %)
Biotin16.6 μg(37 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C16 mg(17 %)
Potassium377 mg(9 %)
Calcium193 mg(19 %)
Magnesium52 mg(17 %)
Iron3.6 mg(24 %)
Iodine21 μg(11 %)
Zinc2.6 mg(33 %)
Saturated fatty acids10.6 g
Uric acid60 mg
Cholesterol228 mg
Complete sugar5 g


3 ¾ ozs cold butter
8 ozs whole spelt flour (+ 2 tablespoons for rolling out dough)
1 generous pinch Baking powder
7 eggs
14 ozs white Asparagus
8 ozs green asparagus
1 pinch Raw cane sugar
7 ozs milk (whole)
1 generous pinch finely grated Organic lemon zest
2 ¾ ozs Parmesan
2 parsley
How healthy are the main ingredients?

Kitchen utensils

1 Hand mixer, 1 Peeler, 1 Rolling pin, 1 Fluted tart pan (30 cm Ø)

Preparation steps


Cut 7 Tablespoons of butter into cubes and knead with flour, 1/2 tsp. salt, 1 pinch of baking powder, 1 egg, and 4 Tbsp. cold water with the dough hook of a hand mixer or your hands until a smooth dough. Cover and chill for 30 minutes.


Meanwhile, peel white asparagus completely, green asparagus only the lower third, wash, cut off woody ends and halve or quarter asparagus crosswise, depending on size. Cook white asparagus in plenty of boiling salted water with 1 pinch of sugar for 2-3 minutes over medium heat. Then add green asparagus for 2 minutes. Then drain and drain well. Use asparagus water elsewhere.


Whisk remaining eggs with milk, lemon zest, salt, pepper and 1 pinch of freshly grated nutmeg. Finely grate cheese and stir in. Grease a tart pan with remaining butter. Roll out dough on a floured work surface and line the pan with it, forming a rim as well. Prick the bottom of the dough several times with a fork.


Spread half of the asparagus in the mold and pour the egg-milk mixture over it. Place remaining asparagus on top. Bake quiche in preheated oven at 200 °C / 400 °F for approx. 35 minutes until golden brown. Then allow to cool briefly.


Wash parsley, shake dry, pluck leaves and spread over quiche.