Spring Quiche with Asparagus
Spring is here and with it the asparagus season ! Whether white or green: we have to bake something with it straight away. What could be better than a quiche with delicious Brie cheese and fine green asparagus straight in a jar?
Depending on the weather, the asparagus season begins at the end of March or mid-April and lasts until the end of June. You have a good three months to include the young shoots on your menu. Whether as a delicious cream of asparagus soup, with potatoes and hollandaise sauce or with pasta and pesto.
The asparagus season has begun!
Green or white - asparagus is not only delicious, but also really healthy. Its dehydrating effect ensures that toxins and waste products are flushed out of the body and it also contains many valuable vitamins and minerals.
Bake directly in the jar!
There are a few things you should keep in mind when baking in a jar:
- Grease the jar with a little oil or butter before pouring in the contents so that it can be easily removed again.
- It is best to only fill the glass 2/3 full so that nothing overflows in the oven.
- Your favorite glass is heat-resistant, but you should avoid large temperature fluctuations , as it could break otherwise. It is better to warm it up a little or let it thaw from the freezer before putting it in the warm oven.
If you don't eat all of the delicious quiche straight away, you can simply freeze it in the jar! After it has cooled, just put the lid on lightly and make sure that the jar is not completely full, then put it in the freezer. If you are in a hurry, you have a delicious and healthy dish at home that you just have to defrost.
Recipe: Asparagus Quiche in a Glass
- 190 g flour
- 1/2 teaspoon salt
- 110 g cold butter/margarine
- 1 beaten egg
- 300 g green asparagus
- 100 g Brie cheese sliced
- Fresh dill
- 2 eggs
- 180 ml whipped cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
And this is how it works:
1. Mix the flour and salt in a bowl and mix with a hand mixer or stand mixer. Add the cold butter/margarine in pieces and mix on a low speed until it forms coarse crumbs.
2. Then add the egg and mix at low speed until it forms a dough.
3. Then form the dough into a ball with your hands and wrap it in cling film. Let it rest in the fridge for 30 minutes (up to 2 days).
4. Then place the dough on a floured work surface and roll it out with a rolling pin to form a round quiche crust. Fill the dough into your glasses and press it down lightly with your hands.
5. Preheat the oven to 200 °C.
6. Cut off the rough ends of the asparagus and set 6 asparagus aside. Cut the remaining asparagus into 2-5 cm long pieces.
7. Fill the quiche base with the asparagus and brie pieces and garnish with the remaining asparagus. Now mix the eggs, cream, fresh dill, salt and pepper in a bowl and pour the mixture into the glasses.
8. Bake the quiche for 30 minutes until golden brown.
