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Asparagus and wild garlic quiche

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Ingredients for 4 servings:

  • 250 g flour
  • 125 g quark
  • 50 g cheese (Gouda, old)
  • 125 g butter
  • some salt
  • 500 g asparagus, white
  • salt water
  • 200 g cooked ham
  • 100 g wild garlic
  • 2 eggs
  • 200 g sour cream
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the ingredients for the base into a smooth dough and chill for 30 minutes. Meanwhile, peel the asparagus, cook in salted water until al dente, and halve. Dice the ham and finely chop the wild garlic. Whisk together the remaining ingredients and season to taste. Place the dough in the baking dish, leaving a rim about 3 cm high. Place the asparagus on the dough, then scatter the ham and wild garlic on top. Pour the cream mixture over the dough. Bake in a preheated oven at 180°C for about 45 minutes. A dry Pinot Noir goes well with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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