Asparagus Quiche

| April 26, 2017 | 0 Comments


600-700g white asparagus

200g fresh goat cheese

200g heavy cream

200g Créme fraiche

4 eggs

bunch chive  or 6-7 leaves ramps (Bärlauch)

20g butter

1 tsp sugar

dough: 200g flour, 100g cold butter, 2-3 tbsp cold water, 1 egg-yolk




1. Combine flour, cold butter, 1 egg yolk and cold water by hand or machine. Wrap in plastic foil and put in the fridge for 90min.


2.  Sauté the peeled&chopped asparagus in butter for around 15min and add some salt. After 10min. also add 1 tsp sugar.


3.  Roll out the dough and put in a Quiche form.  Add some holes with a fork and put in the fridge for 30-45min.


4. Meanwhile combine eggs with Créme fraiche and heavy cream.  Also add a bit of salt.  Pre-heat the oven by 200C/400F.  Remove the dough from the fridge and add baking paper, then add beans for blind baking. Put in the oven for 15min. Remove baking paper&beans and put again the dough for 5min in the oven.


5. Add asparagus.


6. Add chopped chives or chopped ramps (Bärläuch).


7. Drizzle with goat cheese.


8. Then add cream&creme fraiche&egg mix on top.


9. And put in the oven for 25-30min. by 200C/400F


10.  ENJOY

Category: Berlin Kitchen

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