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🍽️ Colorful Quiche with Asparagus and Herb Sauce

612 kcal · 30 min · 4 servings

Ingredients

• Macadamia nuts, roasted and salted 50 g
• Butter 100 g
• Wheat flour, Type 405 200 g
• Salt 0.5 tsp
• Baking powder 0.5 tsp
• green asparagus 1 bunch
• Cherry tomatoes 100 g
• Garlic cloves 1 pc.
• Parsley, fresh 60 g
• Sour cream 200 g
• Milk 100 ml
• Eggs 2 pc.
• Pepper, black ground pinch
• Parmesan 100 g

Instructions

1. 1. Crush the macadamia nuts very finely.
2. 2. Cut the butter into small cubes.
3. 3. Put flour, the crushed macadamia nuts, the butter cubes, salt, and baking powder into a bowl.
4. 4. Knead everything into a pliable dough.
5. 5. If necessary, add 1 to 2 tablespoons of cold water.
6. 6. Wrap the shortcrust pastry in cling film.
7. 7. Put the dough in the fridge for about 30 minutes.
8. 8. Wash the asparagus thoroughly.
9. 9. Peel the lower third of the asparagus.
10. 10. Remove the woody ends of the asparagus.
11. 11. Wash the tomatoes.
12. 12. Halve the tomatoes.
13. 13. Peel the garlic.
14. 14. Press the garlic through a press or chop it finely.
15. 15. Wash the parsley.
16. 16. Shake the parsley dry.
17. 17. Pluck the parsley leaves off.
18. 18. Chop the parsley leaves finely.
19. 19. Bring about 2 liters of salted water to a boil in a pot.
20. 20. Blanch the asparagus for approx. 3 minutes in the boiling salted water.
21. 21. Drain the asparagus in a sieve.
22. 22. Rinse the asparagus with cold water.
23. 23. Put crème fraîche, eggs, milk, parsley, and garlic into a bowl.
24. 24. Whisk the ingredients well.
25. 25. Season the mixture generously with salt and pepper.
26. 26. Preheat the oven to 225 °C (top/bottom heat).
27. 27. Grease a tart or springform pan.
28. 28. Roll out the shortcrust pastry round with a rolling pin.
29. 29. Set the thickness of the dough to about 1 cm.
30. 30. Place the dough in the pan.
31. 31. Form a border of approx. 4 cm height.
32. 32. Straighten the border.
33. 33. Prick the bottom of the dough several times with a fork.
34. 34. Distribute the asparagus evenly on the shortcrust pastry.
35. 35. Distribute the tomatoes evenly on the shortcrust pastry.
36. 36. Pour the herb mixture over the asparagus and tomatoes.
37. 37. Sprinkle the quiche with Parmesan.
38. 38. Bake the quiche in the preheated oven for approx. 35–40 minutes until golden brown.
39. 39. Let the quiche cool down briefly after baking.
40. 40. Cut the quiche into pieces.
41. 41. Serve the quiche.

Nutrition per serving

• kcal: 612
• Protein: 18 g · Fett/Fat: 48 g · Carbs: 34 g