← All recipes

🍽️ Asparagus Feta Quiche

580 kcal · 30 min · 4 servings

Ingredients

• 500 g green asparagus
• salt
• 250 g cherry tomatoes
• 4 eggs
• 400 ml heavy cream
• 4 tbsp grated parmesan
• 200 g feta
• 1 tbsp fresh chopped oregano
• pepper (from the mill)
• nutmeg (grated)
• olive oil (for the baking pan)
• 250 g puff pastry

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Peel only the bottom third of the stalks.
3. 3. Halve the asparagus stalks lengthwise.
4. 4. Bring salted water to a boil.
5. 5. Cook the asparagus in it for about 5 minutes.
6. 6. Remove the asparagus.
7. 7. Shock it with cold water to stop the cooking process.
8. 8. Let the asparagus drain well.
9. 9. Wash the tomatoes.
10. 10. Remove the hard stem ends.
11. 11. Halve the tomatoes.
12. 12. Whisk the eggs in a bowl.
13. 13. Stir the cream into the eggs.
14. 14. Add 2 tablespoons of grated Parmesan.
15. 15. Crumble the feta cheese into the mixture.
16. 16. Add oregano.
17. 17. Season the mixture with salt.
18. 18. Season with pepper.
19. 19. Season with a pinch of nutmeg.
20. 20. Preheat the oven to 180 degrees Celsius fan-assisted.
21. 21. Brush the quiche tin with oil.
22. 22. Roll out the dough to a thickness of 3 to 4 millimeters.
23. 23. Line the tin with the dough.
24. 24. Let the dough overhang the edge slightly.
25. 25. Distribute the asparagus evenly over the dough.
26. 26. Pour the egg-cream mixture over the asparagus.
27. 27. Top the quiche with the tomato halves.
28. 28. Sprinkle the remaining cheese over the top.
29. 29. Bake the quiche for about 40 minutes until golden brown.
30. 30. Remove the quiche from the oven.
31. 31. Serve it with fresh salad as desired.

Nutrition per serving

• kcal: 580
• Protein: 22 g · Fett/Fat: 42 g · Carbs: 28 g