Think fresh air, spring flowers and what's up in the garden these days. Asparagus. I have created a super yummy quiche just for the season.
- Prep Time :
20 min - Cook Time :
35 min - Ready Time :
55 min
Servings
6 servings
Ingredients
- 1 large Ya'd Never know pie crust
- 6 large organic eggs
- .300 liter 10% cream
- 300 grams firm goat cheese
- 3 tablespoons fresh chervil leaves
- 1 pinch cayenne pepper
- 1/2 teaspoon fresh grated nutmeg
- 1/2 pinch salt and pepper
- 300 grams Asparagus
Directions
-
Preheat oven to 350 degrees
-
Snap ends off asparagus and discard, Cut into 2 ” pieces, blanch in salted boiling water for three minutes. drain and refresh under cold running water. Pat dry with paper towel.
-
In a bowl crack eggs, add cream spices, salt and pepper. Using a hand blender, blend for one minute.
-
Pour mixture into pie shell. Cut cheese into small pieces and distribute evenly into pie shell.
-
Tear chervil leaves from stem and add to quiche.
-
Bake for approx. 35 minutes until egg is set.
Serve with a garden salad.
