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🍽️ Asparagus Quiche with Shrimp

685 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 2 eggs
• 125 g butter
• salt
• 250 g green asparagus
• 250 g white asparagus
• 1 tsp butter
• 2 cups dried lentils (for blind baking)
• 200 ml heavy cream
• 3 eggs
• pepper
• nutmeg
• 1 tbsp lemon juice
• 300 g crème fraîche
• salt
• pepper (from the mill)
• 1 tbsp lemon juice
• 2 tbsp heavy cream
• 2 tbsp tarragon leaves (finely chopped)
• 8 shrimp (cooked, peeled)
• tarragon sprig (for garnish)

Instructions

1. 1. Sift the flour onto a clean work surface.
2. 2. Make a well in the center of the flour.
3. 3. Add the eggs and salt to the well.
4. 4. Distribute the cold, cubed butter over the flour.
5. 5. Chop everything roughly with a large knife.
6. 6. Knead the ingredients into a smooth dough with your hands.
7. 7. Wrap the dough in cling film.
8. 8. Chill the dough in the refrigerator for at least one hour.
9. 9. Peel the asparagus.
10. 10. Trim off the woody ends.
11. 11. Bring water with salt to a boil.
12. 12. Boil the white asparagus for three minutes.
13. 13. Add the green asparagus.
14. 14. Cook everything for another three minutes.
15. 15. Pour the asparagus into a colander.
16. 16. Shock the asparagus with cold water.
17. 17. Let the asparagus drain well.
18. 18. Preheat the oven to 200 degrees Celsius.
19. 19. Grease a 26-centimeter springform pan well.
20. 20. Roll out the dough on a floured surface.
21. 21. Line the pan with the dough.
22. 22. Let the dough edge stand four centimeters high.
23. 23. Prick the dough several times with a fork.
24. 24. Cut baking paper to the size of the pan.
25. 25. Place the baking paper on the dough.
26. 26. Distribute legumes (e.g., lentils) as pie weights on top.
27. 27. Bake the dough base for ten minutes.
28. 28. Remove the paper with the legumes.
29. 29. Whisk the eggs with the cream.
30. 30. Season the egg mixture with salt.
31. 31. Stir the crème fraîche smooth with the remaining cream and lemon juice.
32. 32. Season the cream with salt and pepper.
33. 33. Stir in the finely chopped tarragon.
34. 34. Taste the cream and adjust seasoning.
35. 35. Fill the cream into small bowls.
36. 36. Place the shrimp on top of the cream.
37. 37. Garnish the quiche with tarragon sprigs.
38. 38. Serve the quiche.

Nutrition per serving

• kcal: 685
• Protein: 29 g · Fett/Fat: 52 g · Carbs: 38 g