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A delicious quiche stuffed with asparagus, goat cheese and an egg mixture. The quiche is an excellent dish for meals or events since it can be prepared in advance and only heated at the moment.
1 cup asparagus, Steamed cut into pieces (for filling)
1 cup goat cheese, crumbled (for the filling)
Preparation
To make the dough, start by mixing the flour, salt, sugar and butter in an electric mixer for only 2 minutes.
In a deep bowl mix the egg and milk and add to the flour mixture, whisk for just 1 minute more.
Place your dough on a clean and floured surface and knead with your hands until all the butter is incorporated. Collect the dough in the form of a ball, cover with plastic and refrigerate 1 hour.
Remove the dough from the refrigerator and with a rolling pin and flour flatten to obtain a circle a little bigger than the size of your refractory for Quiche or for pay. Place the dough in the refractory, cover with wax paper and place beans on the paper so that the dough does not sponge when baking.
Bake the dough in an oven at 160 degrees Celsius for 40 - 45 minutes or until lightly browned on the bottom. Tip: If you start to burn the sides cover with aluminum foil to protect them.
To make the filling in a deep bowl beat the egg, cream, milk, nutmeg and season with salt and pepper.
Place on the dough the asparagus and the goat cheese and cover with the egg filling.
Bake the Quiche for 40-45 minutes in the oven at 160 degrees Celsius. Remove from the oven and allow it to cool before slicing.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by
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Asparagus Quiche and Goat Cheese
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