John Myers
Broccoli and Asparagus Quiche with Cherry Tomatoes
The perfect broccoli and asparagus quiche with cherry tomatoes recipe with a picture and simple step-by-step instructions.
- 1 pack Puff pastry
- 1 piece Onion
- 500 g Asparagus green fresh
- 350 g Fresh broccoli
- 125 g Cherry tomatoes
- 250 ml Rama Cremefine 7%
- 4 piece Free range eggs
- 2 Stalk Fresh thyme
- 1 portion Knorr bouillon pure vegetables
- 150 g Grated mozzarella
- Coconut fat
- Salt and pepper
- Clean the broccoli, divide into small florets and balance, rinse with ice water. Peel the asparagus in the lower third, cut off the ends and cut into bite-sized pieces. Halve tomatoes. Peel the onion and cut into fine wedges.
- Put the fat in the pan, sauté the onions slightly, add the asparagus pieces and sauté everything for about 5-6 minutes.
- Heat Rama Cremefine in a saucepan, do not boil. Stir in Knorr bouillon pure vegetables, season with fresh thyme and allow to cool. If necessary, season with salt and pepper.
- In the meantime, line a spring or quiche dish (28 cm diameter) with the puff pastry. Spread the broccoli florets, asparagus and onion wedges on the dough. Stir the eggs into the cooled cream and pour over the vegetables. Spread the cherry tomatoes on top and sprinkle with the grated mozzarella.
- Cover the mold with aluminum foil and place in the oven preheated to 160 ° C for 45 minutes. After this time, remove the foil and continue baking for 15 minutes.
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