White or green asparagus quiche

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I had already posted an asparagus quiche recipe on the blog. It dated from the beginnings of the blog and I had withdrawn it because it was not sufficiently successful (in my opinion) . You might not know it but I post recipes here that I test and sometimes change a few times until I get the recipe that really suits me. I don’t claim to have THE best recipe or THE authentic recipe, but I do offer the guarantee of tested and approved recipes . 🙂 My “perfectionist” side allows me to acquire expertise on the subject so that I can then better answer your questions. My objective? That you in turn manage to reproduce the recipes at home! White or green asparagus quiche For the record, my 1st asparagus quiche was good but had a small flaw: the asparagus had drawn a little too much water for my taste. It was a little wet and it didn’t suit me too much (although it was already very good) . I hadn’t done one before this year and so my goal was to avoid that. Mission accomplished! Even if the asparagus always draw a little water (especially the white ones in reality) it did not modify the texture of my quiche was perfect and the crispy dough . For that, I opted for cooking the asparagus in the oven as in my breaded asparagus recipe. Of course, these are only recommendations: cooking in water also works . It will simply be necessary to ensure that they are well wrung out . I also baked my dough for a few minutes then I continued cooking with the asparagus on the bottom before putting my quiche machine. Finally, last tip : I sprinkled the pie shell with breadcrumbs before adding the asparagus to absorb the excess water if necessary. There you have it, you know everything! 😉 You can of course use green or white asparagus . Here I give you the cooking times for the white asparagus . You will find the information for green asparagus in this article . You don’t have any cream? Replace it with milk (animal or vegetable) and 3 eggs instead of 2. The recipe was awesome ! We had leftovers that we ate the next day: even cold it was too good . 😀 Serve with a salad and presto! Of course, I recommend that you make a good homemade shortcrust pastry . 😀 Easy, fast and so good!

Step by step method

  • Step 1 :


    Preheat the oven to 180 ° C. Peel the asparagus then place them on a baking sheet. Drizzle them with olive oil, salt them and put them in the oven for about 20 minutes (depending on their size).
  • Cooking with water:

    You can also opt for faster cooking in water. To do this, immerse them in a large volume of salted boiling water (after having peeled them) and cook them for about 12 minutes to save time. In this case, make sure to drain them well and to sponge them a little to remove the excess water.
  • 2nd step :

    Preheat the oven to 180 ° C (th.6). Place the shortcrust pastry in a pie pan. Prick it and bake it blank for 10 minutes.
  • Step 3:

    Sprinkle breadcrumbs on the pie shell. Cut the asparagus into pieces, place them on the pie shell and cook for another 5 minutes.
  • Step 4:

    Meanwhile, prepare the quiche maker. Mix the eggs and the cream. Season with salt and pepper then add the aromatic herbs. Pour the preparation into the mold, sprinkle with cheese and bake for another 20 to 25 minutes.

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