Asparagus Quiche with Strawberries

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Asparagus Quiche with Strawberries
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
317
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie317 kcal(15 %)
Protein8.68 g(9 %)
Fat26.34 g(23 %)
Carbohydrates12.73 g(8 %)
Sugar added0 g(0 %)
Roughage2.32 g(8 %)
Vitamin A233.57 mg(29,196 %)
Vitamin D0.88 μg(4 %)
Vitamin E4.42 mg(37 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.26 mg(24 %)
Niacin2.09 mg(17 %)
Vitamin B₆0.11 mg(8 %)
Folate122.04 μg(41 %)
Pantothenic acid0.32 mg(5 %)
Biotin6.96 μg(15 %)
Vitamin B₁₂0.63 μg(21 %)
Vitamin C12.87 mg(14 %)
Potassium271.03 mg(7 %)
Calcium168.3 mg(17 %)
Magnesium27.72 mg(9 %)
Iron1.39 mg(9 %)
Iodine27.23 μg(14 %)
Zinc0.86 mg(11 %)
Saturated fatty acids12.87 g
Cholesterol119.59 mg

Ingredients

for
1
For the quiche
75 grams
cold Butter
100 grams
100 grams
ground Hazelnuts
1
1 pinch
Olive oil (for the pan)
750 grams
green Asparagus
200 milliliters
200 grams
2 tablespoons
freshly cut Basil
4
100 grams
freshly grated Cheese (gruyere)
To garnish
150 grams

Preparation steps

1.

For the quiche: Cut the butter into pieces and cut into the flour and ground hazelnuts. Knead together with the egg, salt, and 1-2 tablespoons of cold water. Form a smooth dough. Wrap in plastic wrap and let chill for 30 minutes in the refrigerator.

2.

Preheat the oven to 200°C (approximately 400°F). Lightly grease the tart pan with olive oil.

3.

Roll out the dough on a floured work surface to the size of the pan. Line the tart pan with the dough, making sure to form a crust on the side. 

4.

Peel the bottom third of the asparagus and cut each rod into halves or thirds. Blanch for 2-3 minutes in salted water. Rinse and drain well. Spread evenly over the bottom of the tart.

5.

Mix the cremè fraîche with the basil, eggs, and cheese. Season with salt, pepper, and nutmeg. Transfer the cremè fraîche mixture over the asparagus. Bake until golden brown for about 50 minutes.

6.

Garnish to taste with strawberries and basil. To serve, cut and serve warm.