Sunday, July 10, 2011

Green asparagus quiche

I love white asparagus. I love it enough to eat it every second day during asparagus season. This year however, I didn't really seem to crave it at all. I maybe had asparagus only every second Sunday this year. Weird. But I did try something new: green asparagus. Well, I know, green asparagus is not really new, not even to me, but I usually stick to the queen of asparagus, that is the white kind, mabye with purple tips. So what did I prepare with the green asparagus? I made quiche for a picknick in the park. Quite a good choice I'd say, though, all in all, I will stick to white asparagus in the future...never change a winning asparagus so to speak!
And before I forget, here is a piece of trivia, from the queen of trivia (aka my sister): Back in the days (those days when rubber boots were still made from wood), people did not use knives to eat asparagus. They took them up with their fingers and sucked each piece of asparagus in, which must have benn quite a show. Now, why in the world did they not just use a knife and cut off bite-size pieces? Because upon contact with the sulfuric asparagus, the silver cuttlery would tarnish!

copyright of all photos j.

Green asparagus quiche

the bottom

200 gr of flour
125 gr of butter
1 egg, some cold water if needed
1 pinch of salt

Cut the butter into small pieces into a bowl with the flour. Add the egg and the salt. Now mix everything, adding a little water so that everything combines. Don't mix for too long. It doesn't matter if you still can see chunks of butter in the dough-ball. As a a matter of fact, the quiche will in the end be better if you do. Now wrap the dough ball in plastic wrap and leave it in the fridge for a couple of hours. I usually prepare the dough in the morning and then bake the quiche in the evening.

In the evening, preheat the oven at 160 ° C. Take out the doughball, and roll out the dough using a rolling pin. You need a little flour on the surface so that the dough won't stick to the pin. Place the dough in a quiche baking dish and put it in the oven for about 20 minutes.

the filling
3 eggs
200 gr of sour cream (or cream)
15  pieces of green asparagus
125 gr or grated parmesan cheese
salt, pepper

While the quiche is prebaking, cut off the end of each asparagus and blanch the asparagus in boiling water with a little but of salt for about 7 minutes. In the meantime, mix the eggs, the sour cream, the parmesan, the salt and the pepper. Pour the mix into the pre-baked quiche crust. Now, take the asapargus pieces and place them on the quiche crust. I alternated, since they are a little bent. So: one asparagus facing up with its head, one facing down, one facing up, well you get the idea by lookign at the pictures. Put the quiche back into the oven and bake for another 25-30 minutes or until the egg-cream mix is no longer runny. Sprinkle with freshly ground pepper shortly before you serve it.


  1. the queen is nearly as clever as herr physiklehrer!

  2. Ich liebe ja grünen Spargel noch mehr als weißen, und grüne Spargelquiche ist bei uns seit einigen Jahren das traditionelle Osterbuffetgericht. (allerdings mit Kirschtomaten und Feta obendrauf) In der nächsten Spargelsaison werde ich dann aber mal dein Rezept ausprobieren!