Log in o Sign up and enjoy ThermoRecetas

Asparagus and goat cheese quiche with almond and garlic base

Starters60 minutes4 people390 calories
1/52/53/54/55/5 (2 votes)
Loading ...

By Mayra Fernandez Joglar

This asparagus and goat cheese quiche is not like any other savory quiche or tart. Its secret lies in the base made of almonds and garlic that gives it a delicious flavor.

On our website you will see that, throughout these years, we have prepared different quiches o savory tarts. We love them because they allow us to vary our menu and prepare delicious dinners or use them for birthday parties.

They are not the lightest preparations although with a good salad you can make one balanced dinner with vegetables for any day of the week.

Asparagus and goat cheese quiche with almond and garlic base

Print recipe
Save recipe
ClosePlease login

No account yet? Sign up

Enjoy a gluten-free, lactose-free, and flavorful quiche.

Asparagus and goat cheese quiche with almond and garlic base
  • Mayra Fernandez Joglar
  • Recipe type: incoming
  • Calories: 390
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the base:

  • 150 g of almond flour (see recipe)
  • 1 tablespoon (brown size) garlic powder
  • 1/2 tablespoon (brown size) salt
  • 55 g lactose-free butter, melted
  • Lactose-free butter or oil for greasing

For the filling:

  • 125 g of clean wild asparagus
  • 15 g olive oil
  • 50 g of lactose-free goat cheese
  • 2 eggs
  • 100 g of lactose-free cream for cooking
  • Sal Island
  • Pepper

Preparation

  1. Preheat the oven to 160º and grease a 22 cm diameter mold with butter or oil.

  2. We put all the ingredients of the base in the glass and mix during 4 seconds, speed 6. After the time, the dough will look like sand.

  3. We pass the contents of the glass to the greased mold and with the back of a spoon, or with our hands, we spread the dough over the entire base, also going up the edges. We will try to make it as homogeneous as possible.

  4. We introduce in the medium height of the oven and bake at the same temperature between 25 and 30 minutes or until the surface has a nice golden color.

  5. Meanwhile, without washing the glass, put the clean asparagus divided into 8 pieces and the olive oil in the glass. We brown them during 10 minutes, 120º, speed 1.

  6. After time we withdraw and reserve.

  7. Without washing the glass we put the eggs, the cream. Season and beat during 15 seconds, speed 4.

  8. Add the asparagus and mix with the spatula.

  9. We pour the mixture over the already cooked base. We distribute the chopped goat cheese on the surface.

  10. We raise the oven temperature to 200º and bake the quiche for 30 minutes or until it is set.

  11. Remove and let cool slightly before serving.

Notes

If during the second cooking the edges begin to toast, we can cover the quiche with aluminum foil or oven paper. This will keep them from burning while allowing the filling to cook through.

Do you want to know more about this asparagus and goat cheese quiche with a base of almond and garlic?

It is clear that to make this savory cake you can use any puff pastry although I recommend that you try this base because it is very simple and is really rich.

Since we have been on a gluten-free diet we have become accustomed to using puff pastry base suitable for celiacs and intolerant. We clung to it as a last resort that linked us to our other life.

Until, not long ago, we decided to read the list of ingredients and since then we have chosen to search healthier alternatives. And that is how the base of almonds and garlic came into our lives to give it a little light, joy and, above all, flavor.

For this base you can use normal or lactose-free butter. To make this vegan base you just have to substitute the butter for coconut butter. At the moment I have not tried to make it with oil, but, as soon as I have the tests done, I will let you know.

For this recipe you can use both fat and thin wild asparagus. If you are lucky enough to use wild wild asparagus you can reduce the time in step 6 and cook them for just 5 minutes.

You can also use lactose-free evaporated milk to make this recipe. You will be able to slightly reduce the number of calories.

At the time of serving, the first piece will cost you a little more but the rest will not give you any problem. Use a very sharp knife so that the asparagus does not offer resistance and help yourself with a cake serving shovel, it will be very comfortable for you.

As you may have seen, this recipe is suitable for celiacs and gluten and lactose intolerant. So it is a simple and easy recipe to take to a dinner or a party with all kinds of guests.

It is very tasty freshly made but, if you have any pieces left over, store them in the fridge in a airtight container or covered with cling film. Remove them for about 30 minutes before reusing them, this way you will be able to preserve them and that all their flavor is appreciated.

More information - Salty onion and bacon tart / Basic recipe: almond flour/  Quiche Lorraine with sausage, ham and cheese

Adapt this recipe to your Thermomix model


Discover other recipes of: Aperitif, Celiac, Lactose intolerant

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.