Quiche with Green Onions and Asparagus

Cakes 829 Last Update: Mar 01, 2021 Created: Feb 28, 2021 0 0 0
Quiche with Green Onions and Asparagus
  • Serves: 6 People
  • Prepare Time: 30 mins
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
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An excellent recipe to get both a dose of health from the garden and deliciously sate. Plus the food is that the ingredients can be found all year round on store shelves, markets and greenhouses.

Ingredients

Directions

  1. We prepare the ingredients.
  2. At the arrows of asparagus, break off the rough "woody" ends of the stems (for this we bend each arrow closer to the thick edge, and it will break exactly where the rough inedible part begins).
  3. Place the asparagus in a small baking dish. We water 1 tbsp. l. olive oil, salt to taste, mix. We put in an oven preheated to 220 ° C for 12 minutes. In the middle of the baking process, turn the asparagus once. We remove the finished asparagus on a plate and leave it for a while.
  4. Cut off the white and light green parts of the green onions and peel them.
  5. Cut these onion pieces into thin rings. Heat the remaining olive oil in a small skillet. Over medium heat, cook chopped onions with a pinch of salt, stirring often, until soft, for about three minutes.
  6. Cut the green onion feathers into pieces about 3 cm long. Add the green onion pieces to the pan, mix and cook for another two minutes. Remove the onion from the pan and cool slightly.
  7. Cut the finished asparagus into pieces approximately 3 cm long.
  8. In a bowl, beat the eggs lightly. Add cream, lightly salt, mix.
  9. Cheese of medium hardness three on a coarse grater. Three parmesan on a fine grater.
  10. The cooled dough is carefully rolled out between two layers of plastic film into a round layer with a diameter of about 7 cm larger than the diameter of the tart mold. Remove the top layer of the film from the dough and carefully transfer the dough with the bottom layer of the film into the mold. Remove the second layer of film from the dough. Tuck the hanging edges of the dough. We put the form with the dough in the refrigerator for half an hour. After a while, we put the form with the base on the baking sheet. We prick the dough in many places with a fork.
  11. Put onion and asparagus in the dough base (set aside a few pieces to decorate the top). Sprinkle the filling with grated cheese. Fill the filling with the egg-cream mixture. Put the set asparagus and onion slices on top.
  12. We put in an oven preheated to 180 degrees and bake for about 45 minutes. until golden brown. We take out and cool a little. Carefully remove the sides of the mold and transfer the quiche to a dish. Serve warm or at room temperature for breakfast, lunch or light dinner.

Quiche with Green Onions and Asparagus



  • Serves: 6 People
  • Prepare Time: 30 mins
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy

An excellent recipe to get both a dose of health from the garden and deliciously sate. Plus the food is that the ingredients can be found all year round on store shelves, markets and greenhouses.

Ingredients

Directions

  1. We prepare the ingredients.
  2. At the arrows of asparagus, break off the rough "woody" ends of the stems (for this we bend each arrow closer to the thick edge, and it will break exactly where the rough inedible part begins).
  3. Place the asparagus in a small baking dish. We water 1 tbsp. l. olive oil, salt to taste, mix. We put in an oven preheated to 220 ° C for 12 minutes. In the middle of the baking process, turn the asparagus once. We remove the finished asparagus on a plate and leave it for a while.
  4. Cut off the white and light green parts of the green onions and peel them.
  5. Cut these onion pieces into thin rings. Heat the remaining olive oil in a small skillet. Over medium heat, cook chopped onions with a pinch of salt, stirring often, until soft, for about three minutes.
  6. Cut the green onion feathers into pieces about 3 cm long. Add the green onion pieces to the pan, mix and cook for another two minutes. Remove the onion from the pan and cool slightly.
  7. Cut the finished asparagus into pieces approximately 3 cm long.
  8. In a bowl, beat the eggs lightly. Add cream, lightly salt, mix.
  9. Cheese of medium hardness three on a coarse grater. Three parmesan on a fine grater.
  10. The cooled dough is carefully rolled out between two layers of plastic film into a round layer with a diameter of about 7 cm larger than the diameter of the tart mold. Remove the top layer of the film from the dough and carefully transfer the dough with the bottom layer of the film into the mold. Remove the second layer of film from the dough. Tuck the hanging edges of the dough. We put the form with the dough in the refrigerator for half an hour. After a while, we put the form with the base on the baking sheet. We prick the dough in many places with a fork.
  11. Put onion and asparagus in the dough base (set aside a few pieces to decorate the top). Sprinkle the filling with grated cheese. Fill the filling with the egg-cream mixture. Put the set asparagus and onion slices on top.
  12. We put in an oven preheated to 180 degrees and bake for about 45 minutes. until golden brown. We take out and cool a little. Carefully remove the sides of the mold and transfer the quiche to a dish. Serve warm or at room temperature for breakfast, lunch or light dinner.

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