Today's recipe pays homage to spring. A tasty spring quiche that promises a delight for the palate and also shines with health benefits. Quiche, a type of savory pie from French cuisine, is distinguished by its crispy crust and juicy filling. In our version, fresh asparagus, cherry tomatoes, and mushrooms unite their flavors into a fabulous dish.
Asparagus, the royal vegetable of spring, not only provides a crunchy texture but is also rich in vitamins, minerals, and fibers beneficial for a balanced diet. We at foodforflexitarians wish you a lot of fun recreating this recipe.
Ingredients for Asparagus Quiche Crust (27cm baking pan)
250g flour type 550 - alternatively, spelt flour type 630
160g cold butter, diced
1 medium-sized egg
1 teaspoon salt
A little butter for the form
100g dried legumes - e.g. peas, beans, or lentils
Alternatively, a store-bought quiche base is also an option.
Ingredients for Quiche Filling
200g white asparagus
200g green asparagus
100g mushrooms
200ml cream
50ml milk
250g whole egg
4 cherry tomatoes
1 shallot
1 clove of garlic
Some salt and pepper
60g Parmesan for grating
Quiche Base Preparation
1. Start by making the dough. Sift the flour into a large bowl and mix in the salt. Add the cold butter cubes and quickly work the mixture into a crumbly consistency with your hands or a pastry cutter. Crack the egg and add it to your flour mixture. Knead everything into an even dough, and if necessary, add a little cold water to achieve the right consistency without making the dough too wet.
2. Wrap the dough in cling film and let it rest in the fridge for at least half an hour, to make it easier to roll out later. In the meantime, preheat your oven to 180°C and lightly grease your quiche form with a bit of butter.
3. Then roll out the chilled dough on a lightly floured surface so that it is large enough to line your form with it. Make a crust edge and prick the base several times with a fork so that it doesn't puff up during baking. Cover the base with a piece of baking paper and distribute the dried legumes on it to serve as weights during blind baking.
4. Bake the quiche base for about 15 minutes in the preheated oven. Then remove the baking paper with the legumes and continue to bake the base for a few more minutes until it turns light golden brown. Now, the dough base is ready for your chosen quiche filling and can be processed according to the recipe. The foundation for your delicious asparagus quiche with cherry tomatoes and mushrooms is set, ready for you to take out of the oven and enjoy.
Quiche Preparation
1. After the base is prepared, focus on the filling for your aromatic asparagus quiche. Start by thoroughly washing the white and green asparagus. Completely peel the white asparagus and cut it into pieces about 2-3cm long. Leave the green asparagus whole for visual appeal.
2. Blanche the cut white asparagus for 2-3 minutes in boiling salted water to pre-cook it slightly. Then add the green asparagus and cook it together for another 2 minutes. Immerse both types of asparagus in ice water to stop the cooking process and preserve the color.
3. Next, gently clean the mushrooms with a brush or towel, depending on their size, and slice or quarter them. Halve the cherry tomatoes, finely chop the shallot and crush or chop the garlic clove.
4. In a pan with some oil, sauté the shallot and garlic until translucent. Then add the mushrooms and cook until they start to brown. Take the pan off the heat and let the mushrooms cool down for a bit.
5. In a separate bowl, mix the cream, milk, and whole eggs and season with salt and pepper. Chop the fresh thyme and stir it into the egg mixture. Sprinkle the grated Parmesan into the mix.
6. Evenly distribute the pre-cooked asparagus pieces and mushrooms on the prebaked base. Carefully pour the liquid egg-cream mixture over it and arrange the green asparagus stalks and cherry tomato halves decoratively on top.
7. Finally, if desired, sprinkle a little more Parmesan on the quiche before baking. Bake the quiche at 180°C for about 25-30 minutes, depending on the oven, until the filling sets and the surface golden brown.
8. Let the quiche cool for a few minutes before serving. The quiche tastes great both warm and cold and is a perfect treat for anyone looking to savor the essence of spring. Enjoy your meal!
Resumé
This delectable asparagus quiche with cherry tomatoes and mushrooms is a must-try because it showcases the freshness of spring with every bite. The recipe combines nutrient-rich asparagus, sweet cherry tomatoes, and aromatic mushrooms into a healthy, flavor-intense highlight. It impresses both in taste and visually with the perfect mix of a crispy crust and creamy filling. Ideal for any occasion, this quiche adds diversity to the flexitarian kitchen and is simple to prepare. Pure enjoyment for anyone who values culinary delights with seasonal ingredients!
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