Delicious Asparagus Quiche with Pâte Brisée and Dill - Perfect for the End of Asparagus Season
Perfect for the end of asparagus season: our delicious asparagus quiche with pâte brisée! Baked in the STONELINE® non-stick quiche and tart pan, this recipe combines tender green asparagus, aromatic sun-dried tomatoes, and hearty ham for an irresistible taste experience. The crispy pâte brisée provides a perfect base, while the creamy filling and fresh dill as a garnish make every bite a delight. Ideal for a light lunch, an elegant dinner, or as a highlight at your next brunch. Be enchanted by the simplicity and sophistication of this recipe and enjoy the last taste of spring to the fullest! The perfect recipe for a UEFA Euro evening at home – combining culinary pleasure and sporting excitement!
Ingredients
For the dough (pâte brisée)
200
g
Flour
100
g
Butter, soft and cubed
0.5
Teaspoon(s)
Salt
50
ml
Lukewarm water
For the filling
200
g
Green asparagus (whole)
100
g
Sun-dried tomatoes in oil
150
g
Smoked ham, diced
150
g
Grated cheese (e.g., Gouda)
3
Eggs
200
ml
Cream
1
Pinch(es)
Salt, pepper, nutmeg
For decoration
Fresh dill
Preparation
Prepare the dough (pâte brisée)
1.
Put flour and salt in a bowl. Add the soft, cubed butter and rub with fingertips or a pastry blender until the mixture is crumbly. Gradually add the lukewarm water and quickly form a dough.
2.
Shape the dough into a disk, wrap in cling film, and let rest in the refrigerator for at least 30 minutes.
Prepare the filling
1.
Wash the green asparagus and trim off the woody ends. Drain the sun-dried tomatoes and cut into small pieces.
2. Beat eggs and cream in a bowl. Add cheese, ham, and sun-dried tomatoes. Season with salt, pepper, and nutmeg.
3.
Remove the dough from the refrigerator and roll out on a lightly floured surface. Grease the STONELINE® quiche and tart pan and place the dough in it, raising an edge.
4.
Pour the egg-cream mixture into the pan. Evenly distribute the whole asparagus spears on the mixture.
5.
Bake the quiche in a preheated oven at 180°C (top/bottom heat) for about 35-40 minutes until the surface is golden brown and the filling is set.
6.
Let the quiche cool slightly after baking and decorate with fresh dill.
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