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Asparagus quiche

Starters46 minutes4 people400 calories
1/52/53/54/55/5 (8 votes)
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By Mayra Fernandez Joglar

Asparagus quiche

Now that the hiking season has begun, you are surely already thinking of making a getaway to the countryside. I propose to make a asparagus quichea vegetarian recipe perfect for a picnic.

Don't be afraid to make a quiche for its transportation. The trick It is in taking it into the mold and unmolding it when you go to eat. This way the mold will protect the base and prevent it from falling apart. 

If you have time I recommend that you do the Broken mass. But if you want to simplify the process, you can use purchased shortcrust dough. For the filling we are going to use wild asparagus. In my case they are bought but, if you have, do not hesitate to use the wild ones. In any case, they are in season and, in addition to a good price, they have a delicious flavor.

Asparagus quiche

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The asparagus quiche is a great recipe to take on picnics, outings to the countryside or the beach. A mild flavor of asparagus with a crunchy base

  • Mayra Fernandez Joglar
  • Recipe type: incoming
  • Calories: 400
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 250 g of shortcrust pastry
  • 125 g wild asparagus
  • 60 g onion
  • 10 g olive oil
  • 50 g emmental cheese
  • 2 eggs
  • 150 g of cream
  • Salt and pepper

Preparation

  1. Add about 500 g of tap water, heat it for 7 minutes at 100º speed 1.

  2. Peel the asparagus and place them in the Varoma. When the water is ready, place the Varoma in its place and program 7 minutes, Varoma temperature, speed 2.

  3. After the time has elapsed, remove the Varoma and also the cooking water.

  4. Preheat the oven to 180º.

  5. Place the chopped onion in the glass and chop it for 5 seconds, speed 4. Poach it during 6 minutes, Varoma temperature, speed 1.

  6. Once the process is finished, remove and reserve the onion.

  7. Add the cheese, grate it during 10 seconds at speed 7. Add the eggs and cream. Season and beat everything during 30 seconds at speed 4.

  8. Place the onion at the base of the shortcrust pie. Add the egg and cream mixture. Place the asparagus on the surface. Bake for 25 minutes at 180º.

Equivalences with TM21

Thermomix equivalences

More information - Black pudding and quail eggs tartlets


Discover other recipes of: Varoma Recipes, Vegetarian

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  1.   Flights said
    ago 10 years

    Peel the asparagus? Are asparagus peeled? Can you explain to me how this process is? And if I use canned asparagus, how do I proceed?

    Reply to Leti
    1.    Mayra Fernandez Joglar said
      ago 10 years

      Hi Leti,

      the wild asparagus, if fresh, I do have them. If you do it with a vegetable peeler it is very simple. They are peeled as if they were carrots, that is, from top to bottom.

      If they are canned, you avoid peeling them but remember that they have to be well drained.

      A hug!

      Reply to Mayra Fernández Joglar
  2.   Cristina said
    ago 10 years

    For this recipe, the cream could be substituted for the ideal milk… (is it that my husband doesn't like the cream)? If not, would you use the usual 33% fat cream ...?
    Thanks and regards.

    Reply to Cristina
    1.    Mayra Fernandez Joglar said
      ago 10 years

      Hi Cristina,

      yes, you can substitute evaporated milk without any problem.

      I hope you enjoy the recipe !!

      Regards,

      Reply to Mayra Fernández Joglar