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Quiche with asparagus and cheese
Preparation
25 min
Cooking time
35 min
Servings
4
Ingredients
- 1 puff pastry dough, 23 cm (9 in.)
- Peas (or dry peas)
- 4 green onions, thinly sliced
- 15 ml (1 tbsp) butter
- 1 bunch of asparagus, 250 to 300 g (8 to 9 oz), blanched
- 2 hard-boiled eggs (cooked 10 to 12 minutes), cooled
- 3 raw eggs
- 250 ml (1 cup) 35% cooking cream
- 180 ml (3/4 cup) milk
- 1 pinch of grated nutmeg
- Salt and freshly ground black pepper
- 20 ml (4 tsp) Dijon mustard
- 250 ml (1 cup) Gruyère (or other hard cheese)
Preparation
- Preheat the oven to 190°C (375°F).
- Place the dough in a pie dish.
- Cover with aluminum foil and fill with peas.
- Bake for 15 minutes.
- Meanwhile, sweat the green onions in the butter.
- Blanch the asparagus and cut into segments.
- Slice the hard-boiled eggs.
- Remove the peas and the aluminum foil from the pie crust. Set aside to cool.
- In a bowl, beat the eggs with the cream, milk and nutmeg. Season with salt and pepper.
- Brush the pie crust with mustard.
- Arrange the green onions and asparagus on top of the pie crust.
- Top with cheese and the slices of egg.
- Pour in the egg mixture.
- Bake for 35 minutes, or until the tip of a knife inserted into the quiche comes out clean.
- Remove from the oven.
- Set aside to rest for 10 minutes before slicing and serving.
