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🍽️ Asparagus and Smoked Salmon Quiche

862 kcal · 30 min · 4 servings

Ingredients

• Wheat flour, Type 405 250 g
• butter 125 g
• Eggs 5 pcs
• Salt pinch
• White asparagus 250 g
• Green asparagus 250 g
• parmesan 100 g
• Whipping cream 50 g
• Sour cream 200 g
• Pepper, black ground pinch
• Dill, fresh 5 g
• Parsley, fresh 10 g
• Onions, red 1 pc
• Lemons 1 pc
• Olive oil 1 tbsp
• Smoked salmon 100 g

Instructions

1. 1. Put flour, cold diced butter, one egg, and a pinch of salt into the mixing container.
2. 2. Knead the dough for 60 seconds on the dough setting.
3. 3. Shape the dough into a ball.
4. 4. Wrap the ball in cling film.
5. 5. Store the dough in the refrigerator for about 30 minutes.
6. 6. Clean the mixing container.
7. 7. Peel the white asparagus and remove the ends.
8. 8. Wash the green asparagus.
9. 9. Snap off the woody ends from the green asparagus.
10. 10. Preheat the oven to 200 degrees Celsius with top and bottom heat.
11. 11. Grease a tart pan.
12. 12. Sprinkle some flour on the work surface.
13. 13. Roll out the dough on the floured surface.
14. 14. Place the dough into the prepared tart pan.
15. 15. Distribute the dough evenly in the pan.
16. 16. Shape a border about 3 centimeters high.
17. 17. Prick the base lightly several times with a fork.
18. 18. Cover the dough base with a piece of baking paper.
19. 19. Fill the baking paper with dried beans or lentils.
20. 20. Bake the tart base in the oven for about 15 minutes.
21. 21. Put Parmesan into the mixing container.
22. 22. Grind the Parmesan for 15 seconds on speed 10.
23. 23. Add 4 eggs, 50 milliliters of cream, and 200 grams of sour cream.
24. 24. Season the mixture with salt and pepper.
25. 25. Mix everything for 20 seconds on speed 4.
26. 26. Take the tart base out of the oven.
27. 27. Carefully remove the baking paper with the beans or lentils.
28. 28. Reduce the oven temperature to 180 degrees.
29. 29. Distribute the asparagus stalks on the dough base.
30. 30. Pour the egg-cream mixture over it.
31. 31. Bake the quiche for about 30 minutes at 180 degrees.
32. 32. Wash the dill and parsley.
33. 33. Shake the herbs dry.
34. 34. Pluck the leaves off the herbs.
35. 35. Halve an onion.
36. 36. Peel the onion.
37. 37. Cut the onion into thin strips.
38. 38. Squeeze a lemon.
39. 39. Put the herbs and onion strips into a bowl.
40. 40. Mix the ingredients with 2 tablespoons of lemon juice and 1 tablespoon of olive oil.
41. 41. Carefully take the finished quiche out of the oven.
42. 42. Let the quiche cool down slightly.
43. 43. Top the quiche with smoked salmon.
44. 44. Garnish the quiche with the herb-onion mixture.
45. 45. Serve the quiche and enjoy your meal.

Nutrition per serving

• kcal: 862
• Protein: 29 g · Fett/Fat: 62 g · Carbs: 48 g