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🍽️ Quiche with Green and White Asparagus

202 kcal · 30 min · 4 servings

Ingredients

• 90 g Butter (+ 5 g for greasing the quiche pan)
• 100 g spelt wholemeal flour
• 100 g spelt flour Type 630 (+ 10 g for working)
• 0.5 tsp baking powder
• 3 eggs
• 150 g white asparagus
• 150 g green asparagus
• salt
• 2 tsp honey
• 1 clove garlic
• 50 g Gruyère cheese (45 % fat in dry matter)
• 200 g sour cream
• 1 tbsp mustard
• pepper
• 5 sprigs chervil
• 15 g hazelnut kernels (1 tbsp)
• Also: legumes for blind baking

Instructions

1. 1. Cut the cold butter into small cubes.
2. 2. Mix the butter cubes with the flours, baking powder, one egg, and four tablespoons of cold water.
3. 3. Process the ingredients with the dough hooks of a hand mixer or with your hands to form a smooth dough.
4. 4. Cover the dough and place it in a cool spot for 30 minutes.
5. 5. Peel the white asparagus completely.
6. 6. Peel only the bottom third of the green asparagus.
7. 7. Wash the asparagus and cut off the woody ends.
8. 8. Split the asparagus lengthwise into two or four strips depending on thickness.
9. 9. Bring plenty of salted water with honey to a boil.
10. 10. Cook the white asparagus for two to three minutes over medium heat.
11. 11. Add the green asparagus for another two minutes.
12. 12. Drain the asparagus and catch the cooking water.
13. 13. Let the vegetables drain well.
14. 14. Grease the quiche pan.
15. 15. Dust the work surface with some flour.
16. 16. Roll out the dough on a floured surface to a size of about 32 centimeters in diameter.
17. 17. Place the dough into the quiche pan.
18. 18. Press the dough up slightly at the edges to form a crust.
19. 19. Prick the dough base several times with a fork.
20. 20. Place baking paper on the dough.
21. 21. Distribute dried beans on the baking paper.
22. 22. Preheat the oven to 200 degrees (convection 180 degrees or gas mark 3).
23. 23. Bake the base for 15 minutes in the preheated oven.
24. 24. Peel the garlic.
25. 25. Finely chop the garlic.
26. 26. Grate the Gruyère cheese.
27. 27. Mix the grated cheese with the remaining eggs, crème fraîche, mustard, the reserved asparagus water, and the garlic.
28. 28. Season the mixture with salt and pepper to taste.
29. 29. Take the quiche base out of the oven.
30. 30. Remove the baking paper along with the beans.
31. 31. Let the base cool for 10 minutes.
32. 32. Place the asparagus alternately colored with the tips facing the edge on the quiche base.
33. 33. Pour the egg and crème fraîche mixture over the asparagus.
34. 34. Bake the quiche for another 30 minutes.
35. 35. Wash the chervil.
36. 36. Shake the chervil dry.
37. 37. Finely chop the chervil.
38. 38. Chop the hazelnuts coarsely.
39. 39. Sprinkle the chervil and hazelnuts over the finished quiche.
40. 40. Cut the quiche into pieces and serve.

Nutrition per serving

• kcal: 202
• Protein: 6 g · Fett/Fat: 14 g · Carbs: 14 g