Asparagus Quiche
Tasty spring / summer quiche for a light dinner or lunch. Perfect addition to your Shavuot meal since it's a dairy dish and looks festive.
Ingredients
For the crust:
- 2 cups (300 grams) flour
- 2 sticks (200 grams) cold butter cut to cubes
- 1 egg
- 1 teaspoon salt
- 1 tablespoon cold water (NOTE: only use if the dough looks too dry after combining all the ingredients together.)
For the filling:
- 1 cup heavy cream
- 2 eggs
- 1 cup shredded mozzarella cheese
- Salt and pepper by your taste
- Bundle of asparagus
Instructions
- In a blender, place flour, salt, and cold butter.
- Blend to a crumbled mixture.
- Add the egg and continue blending until the batter turns to dough.
- If it's too dry, add one tablespoon of cold water and blend again.
- With your hands, shape the dough to a disc shape and wrap with nylon.
- Place the dough in the fridge to rest for 1 hour.
- On a floured surface, roll the dough to a 3-4 mm thick sheet and set inside the baking pan, making sure to create a right angle between the side and the base, ensuring that the edges remain high.
- Freeze the dough inside the pan for an hour.
- Heat the oven to 170°C / 350°F with the fan.
- In a bowl, mix all filling ingredients but the asparagus.
- Cut the asparagus to small sticks.
- Pour the filling on top of the frozen crust.
- Arrange the asparagus on the filling.
- Bake for 30 minutes.
- Have a piece of quiche and enjoy it!