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🍽️ Crunchy Quiche with Green Asparagus, Herbs, and Grana Padano

656 kcal · 30 min · 4 servings

Ingredients

• 100 g Spelt whole wheat flour
• 100 g Spelt flour (Type 630)
• 90 g cold butter (+ 1 tsp for greasing)
• 100 g Grana Padano (1 piece)
• 4 Eggs
• Salt
• 400 g Green asparagus
• 1 bunch Herbs (20 g; e.g., parsley, dill, sage, chives)
• 200 g Cherry tomatoes
• 200 g Sour cream (24% fat)
• Nutmeg
• Pepper

Instructions

1. 1. Put the flour into a large bowl.
2. 2. Cut the butter into small pieces.
3. 3. Grate 40 grams of the Grana Padano cheese.
4. 4. Add the butter pieces, the grated cheese, one egg, 3 tablespoons of cold water, and a pinch of salt to the flour.
5. 5. Knead everything with your hands until you have a smooth dough.
6. 6. Cover the bowl and put the dough in the fridge for 30 minutes.
7. 7. Wash the green asparagus and cut off the woody bottom ends.
8. 8. Peel the bottom third of the asparagus stalks.
9. 9. Put the asparagus into boiling salted water and cook it for about 5 minutes.
10. 10. Drain the asparagus and let it drip dry.
11. 11. Wash the herbs and shake them dry.
12. 12. Set aside a few nice herb leaves for decoration.
13. 13. Finely chop the rest of the herbs.
14. 14. Wash the tomatoes and cut them into quarters.
15. 15. Grease a quiche pan with some butter.
16. 16. Take the dough out of the fridge and press it flat into the pan.
17. 17. Pull up a crust edge from the dough.
18. 18. Prick the dough base several times with a fork.
19. 19. Place baking paper on the dough and distribute dried beans (or pie weights) on top.
20. 20. Preheat the oven to 200 °C (180 °C with fan or gas mark 3).
21. 21. Bake the dough base in the oven for 15 minutes.
22. 22. In the meantime, whisk the remaining eggs with sour cream.
23. 23. Stir the chopped herbs and the remaining Grana Padano into the egg mixture.
24. 24. Season the mixture with a pinch of grated nutmeg, salt, and pepper.
25. 25. Take the quiche base out of the oven.
26. 26. Carefully remove the baking paper and the beans.
27. 27. Let the base cool for 5 minutes.
28. 28. Layer the asparagus and tomatoes on the quiche base.
29. 29. Pour the egg-sour cream mixture over it.
30. 30. Bake the quiche for another 30 minutes in the oven.
31. 31. Sprinkle the remaining herb leaves over the finished quiche.
32. 32. Serve the quiche warm.

Nutrition per serving

• kcal: 656
• Protein: 26 g · Fett/Fat: 44 g · Carbs: 40 g