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Ingredients
Mediterranean Asparagus Quiche
- For dough
- 300 grams Pastry flour
- 150 grams butter
- 1 egg
- ½ tsp salt
- 2 Tbsps Whipped cream
- For crust
- 500 grams green Asparagus
- fresh marjoram
- 200 grams Goat cheese
- 100 grams black, pitted Olives
- 200 grams Whipped cream
- 3 eggs
- 1 Tbsp cornstarch
- 1 chopped garlic clove
- herb salt
- freshly ground peppers
For the crust, combine all the ingredients in bowl or mixer. Mix until just combined.
Roll out the dough on a lightly floured surface and line the tart tin with it. Cover with parchment paper and top with baking beans. Blind bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes.
For the filling, rinse asparagus, trim the stems, cut into bite-sized pieces and blanch in boiling salted water for about 5 minutes. Drain, drop in ice water and drain again.
Take the dough out of the oven and remove the parchment paper and baking beans. Reduce the oven to 180°C (approximately 350°F).
Sprinkle the crust with the chopped garlic and top with the well-drained asparagus. Whisk the cream together with the eggs and cornstarch until smooth. Add the goat cheese in bite-sized pieces. Season with salt and pepper to taste. Pour egg mixture over the asparagus. Sprinkle with marjoram and olives. Bake for about 30 minutes. Serve warm.
(Percentage of daily recommendation)
| Calorie | 1,023 cal. | (49 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |