Asparagus quiche with spelled yeast dough
Time
Preparation time: 40 min.
Cooking or baking time: 20 min.
Rest period: 20 min.
Total preparation time: 1 hr.
It's asparagus time and as good as a classic asparagus with sauce hollandaise and young potatoes tastes, sometimes asparagus can also be prepared differently. On the occasion of an invitation to a picnic, in which each participant should contribute something, I baked small quiches with asparagus in minispring forms (diameter about 10 cm), which can be eaten well as finger food.
You can also bake a large quiche from the same amount in a quiche / tart mold of 26-28 cm.
ingredients
- 1 package of spelled yeast dough, ready rolled out on baking paper (in the supermarket refrigerated counter)
- 750 g asparagus, peeled, either white or half green, half white
- 1/2 bottle of tart white wine or vegetable broth
- 4 slices of cooked ham, cut into thin strips
- 1 1/2 cup cream cheese with herbs
- 2 eggs
- about 2 coffee cups full of sweet cream or milk or both mixed
- Parmesan, freshly grated, a good coffee cup full, who likes, even more
- Juice of half a lemon
- Salt, pepper (white)
preparation
- With the spelled yeast dough, lay out either a crushed minispring dish or a quiche dish, pull up one edge. Cover in a warm place and let the dough go again.
- Cut the peeled asparagus diagonally into slices just centimeters thick.
- Heat the wine (or broth) in a saucepan, add the asparagus sections, if wine is used, salt a little.
- Slowly simmer the asparagus until the brew is overcooked. If the asparagus is not cooked yet, add some more wine (broth). If the chewy asparagus is still in liquid, drain the asparagus well in a sieve. Let cool down.
- Stir a cream from cream cheese, cream, eggs and lemon, stir in Parmesan, season with salt and pepper. The pour should not be too thick, but also not too liquid, with portionwise addition of cream or milk, one can regulate the consistency well.
- On the dough, first the ham strips are evenly distributed, then over the asparagus sections.
- Finally, you distribute the cast over the asparagus. Lightly tapping the mold on the surface ensures that the cast reaches the bottom of the dough and envelops the asparagus well.
- Now the quiche comes into the preheated oven, at 180 ° C (hot air) it takes about 20 minutes to finish the quiche. It would be better to lower the temperature and bake for longer, otherwise the dough will quickly turn brown.
The cooking of the asparagus in wine ensures that the fine taste of the wine tells the asparagus. So if you do not want to or do not have to give up wine, I recommend this cooking method (which, incidentally, I took from a recipe at chefkoch.de). The photo shows one of the mini quiche I baked for the picnic.
For decoration, I have cut off the upper third of green asparagus, halved lengthwise and placed raw as an ornament on the asparagus sections, then poured over and then baked.
The quiche tastes lukewarm, but also cold.
