White Asparagus Quiche
A white asparagus quiche is made with fresh white asparagus when in season. It is delicious with ham, and salmon but a variant with a creamy egg mixture flavored with different cheeses will make it complete! This is truly a recipe that is delicious for Easter!
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Food processor with knife
- Parchment paper
- Baking Beans Pie Weight
Ingredients
- 5 sheets puff pastry thawed
- 1 pound asparagus white (or green)
- ⅛ teaspoon salt
- ½ teaspoon sugar
- 4 eggs size L
- 1 cup cream
- 2 oz. Parmesan cheese
- 2 oz. cheese Gouda
Ingredients you need per step are listed below the step in Italic
Instructions
Puff Pastry Bottom
- Preheat the oven to 350 °F (180 °C).
- Cover a quiche baking form with the puff pastry and cut off the overhang.5 sheets puff pastry
- Prick some holes in the puff pastry base with a fork. This allows the air to escape.
- Cut a round of baking paper and place it in the form.
- Cover the baking paper with baking beans.
- Put the mold in the oven and bake for 30 minutes.
Asparagus Filling
- Peel the asparagus and cut off the woody part at the bottom of the asparagus.1 pound asparagus
- Bring a pan of water to a boil and add the salt and sugar.⅛ teaspoon salt, ½ teaspoon sugar
- Cook the asparagus until done in about 15 minutes.
- Drain the asparagus and cut the top of the stem (about 1 inch / 2 cm).
- Remove the beans and parchment paper and let the puff pastry bake for another 5 minutes.
- Place the stems of the asparagus and 2 eggs in a blender and mash very finely. Mix the asparagus mixture with the rest of the eggs, the cream, and both kinds of cheese.4 eggs , 1 cup cream, 2 oz. Parmesan cheese, 2 oz. cheese
- Pour the asparagus filling into the puff pastry form.
- Spread the asparagus tips over the top of the quiche and place the quiche in the oven.
- Bake the quiche for 40 minutes. You can eat the quiche hot and cold.
NOTES
1. - Blind baking
Bake the puff pastry base blind so that it does not rise during baking and your filling is next to the quiche (instead of inside 😉 ). You do this by placing baking paper and then something heavy on it so that the bottom stays down. I used baking beans for this, but if you don't have any, you can also use split peas.
2. - Asparagus
The white gold from the black ground. Real Dutch produce (and parts of Germany). Asparagus is available in different classes: class extra, class I, class II and asparagus that fall outside these classes. The extra class is the best quality (and the most expensive) and it tapers down. The asparagus that falls outside the classes are too short, too thin (or thick), and/or broken. And these are actually ideal for soup or quiches.
3. - Cheese
Use a combination of cheeses. Parmesan and mature cheese are good choices, but Gruyere cheese, for example, is also very tasty.
4. - Storage
- Refrigerator - The white asparagus quiche can be stored covered in the refrigerator for up to two days.
- Freezer - You can also freeze the savory pie with asparagus. Then pack the pieces airtight. It can be kept in the freezer for up to 1 month. Let it thaw in the refrigerator.
- Warming up - Cover the quiche with aluminum foil and bake in the oven at 350 °F (180 °C) for 15-20 minutes.
Nutrition
Calories: 208kcal | Carbohydrates: 4g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 137mg | Sodium: 192mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1080IU | Vitamin C: 3mg | Iron: 2mg
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