Recipe: Quiche with spinach and asparagus step by step with pictures | Handy.Recipes

Quiche with spinach and asparagus

Cooked quiche with spinach and asparagus

Time to cook: 100 minutes

Total Servings: 6

Nutritional Value

Quiche is the pie with your soul wide open. Here's another one of those pies that are wide open for you. And what a crispy pastry! Recommended, very tasty, tested on people.

Author of the recipe

Ingredients for quiche with spinach and asparagus:

  • Potatoes - 1 pc
  • Zucchini - 1 pc
  • Spinach - 300 g
  • Asparagus - 5 pcs
  • Cherry tomatoes ( for decoration) - 4 pcs
  • Egg yolk - 3 units
  • Cream (20% fat) - 100 ml
  • Hard cheese - 80 g
  • Olive oil - 100
  • Lemon juice (from half of lemon)
  • Butter (for dough + for greasing the molds) - 100 g
  • Wheat flour / Flour (for dough) - 300 g
  • Water (cold) - 3 tablespoon
  • Salt (0,5 tsp.l.-in flour; to taste in stuffing)
  • Black pepper (ground, to taste)

How to cook quiche with spinach and asparagus step by step with photos

Here's the recipe.

In a big bowl I make dough with flour, butter, water and salt.

I put the dough into fridge for half an hour.

While the dough is chilling in the fridge, you can stuff it. I grate peeled potatoes and zucchini (zucchini is fresh from the patch, you can tell it is ripe, I decided not to peel it), salt it and leave to stand. I grate the cheese, separate the egg yolks from the whites.

After 15 minutes I squeeze the potatoes and zucchini. And fry them in heated oil until they are half done (here is a gaffe, I photographed how I pressed them, but not how I fried them).

I peel the asparagus. е. I cut the bottom tough part, leaving the tops about 5-6 cm long (they will be decoration), the rest I cut into 2 cm pieces. I poach them in salted water for 5-8 minutes.

I wash the spinach, dry it on a towel, fry it in oil with pepper, salt and lemon juice (my husband is involved in the process).

Leave everything to cool. Take the dough out of the fridge and roll it out into a circle.

Put it into a greased buttered baking tin, arrange the rims. Next to the form - a glass with buckwheat, I will tell you what it is for in the next step.

I put baking paper on the sheet of dough and sprinkle the buckwheat on top. In the original recipe, and not only that, for this use beans, but where do I get it in 100 kilometers from the city? So I had to somehow get out of the situation. Baked in an oven heated to 200 ° C for 15-20 minutes.

This is how I got them out of the oven.

Back to the stuffing. I combine potato and zucchini mix with spinach, asparagus, salt and pepper. No matter how unappetizing and strange the mixture may seem to you, do not be embarrassed, the result in terms of taste will be just excellent. I have one taster, my husband, so in his opinion, "this quiche tasted better than the previous one with smoked trout". I made a sauce mixture of egg yolks, cream and grated cheese.

I pour the vegetables, stir it and the stuffing is ready.

I spread the prepared stuffing on the crust, garnish with asparagus and cherry tomatoes. I send to the oven heated up to 180*С, where the quiche will bake for about 10-25 minutes, until the stuffing sets and the sides of the crust are visibly browned. You'll taste how good the rims are later.

And here it is. Done, fluffy and fragrant.

Nutritional Value:

Whole Dish:
2522.7 Calories
76.7 g
150.8 g
279.6 g
Per Serving:
420.5 Calories
12.8 g
25.1 g
46.6 g
157.7 Calories
4.8 g
9.4 g
17.5 g

Salt, Black Pepper, Flour, Hard Cheese, Wheat Flour, Lemon Juice, Butter, Olive Oil, Zucchini, Water, Creamy, Vegetable, Cheese, Cream, Spinach, Egg Yolk, Cherry tomatoes, Baked Goods, Asparagus, Pastry, Tarts

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