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🍽️ Asparagus Quiche with Potato Base

685 kcal · 30 min · 4 servings

Ingredients

• 300 g Flour
• 2 Eggs
• 150 g Butter
• Salt
• 250 g Potatoes
• 50 g Asparagus
• 1 tsp Butter
• 2 cups dried Lentils (for blind baking)
• Baking paper
• 250 ml Heavy cream
• 3 Eggs
• Pepper
• Nutmeg
• 1 tbsp Lemon juice

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. Roughly chop the ingredients together with a large knife.
6. 6. Knead the mixture into a smooth dough with your hands.
7. 7. Wrap the dough in cling film.
8. 8. Store the covered dough in the refrigerator for at least one hour.
9. 9. Wash the potatoes thoroughly.
10. 10. Boil the potatoes in their skins until tender.
11. 11. Drain the water.
12. 12. Peel the hot potatoes.
13. 13. Press the potatoes through a potato ricer.
14. 14. Peel the lower third of the asparagus.
15. 15. Cut off the woody ends of the asparagus.
16. 16. Bring salted water to a boil.
17. 17. Cook the asparagus for six minutes.
18. 18. Pour the asparagus into a colander.
19. 19. Shock the asparagus with cold water.
20. 20. Let the asparagus drain.
21. 21. Preheat the oven to 200 degrees conventional heat (or 180 degrees fan-forced).
22. 22. Grease the quiche tin well.
23. 23. Dust the work surface with a little flour.
24. 24. Roll out the dough.
25. 25. Line the tin with the dough.
26. 26. Leave the dough edge three centimeters high.
27. 27. Prick the dough several times with a fork.
28. 28. Cut a piece of baking paper.
29. 29. Place the baking paper on the dough.
30. 30. Distribute legumes (e.g., dry lentils) on the paper.
31. 31. Bake the dough base blind for ten minutes.
32. 32. Remove the baking paper along with the legumes.
33. 33. Whisk the eggs and cream with the mashed potatoes.
34. 34. Strain the mixture through a fine sieve.
35. 35. Season the mixture with salt, pepper, and lemon juice.
36. 36. Arrange the asparagus pieces in a star shape on the dough.
37. 37. Pour the egg-cream mixture over the asparagus.
38. 38. Bake the quiche for about twenty minutes at 220 degrees conventional heat (or 200 degrees fan-forced).

Nutrition per serving

• kcal: 685
• Protein: 15 g · Fett/Fat: 52 g · Carbs: 42 g