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Puff pastry quiche with asparagus, bacon and Gorgonzola

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Ingredients for 1 servings:

  • 1 package of puff pastry from the refrigerated section
  • 150 g asparagus, cooked
  • 100g bacon
  • 125 g Gorgonzola without mascarpone
  • 30 g Parmesan, grated
  • 150 g sour cream
  • 3 eggs
  • Salt
  • nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Line a quiche dish with puff pastry. Cut the bacon into strips and arrange them on top. Cut the asparagus into 3 cm pieces and place them on top of the bacon. Whisk together the eggs and sour cream, season with salt and nutmeg, stir in the Parmesan cheese, and fold in the finely diced Gorgonzola. Pour the topping over the quiche. Bake in a preheated oven at 200°C (400°F) on the middle rack for 30 minutes. Serve the quiche lukewarm, but it’s also delicious cold.

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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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