What I wanted to do as an old Quiche fan all the time was an asparagus quiche. There was also a lot of blogging and after last week I had a really bad "Quiche" at a customer event, in which my piece of apparently 7 eggs and was basically just a big omelette with hard asparagus, I wanted it now So do better. By the way, I did that too.
I just watched what I had in the fridge and made a free-mouth recipe I hereby write down to be able to repeat it. It's worth remembering this recipe so that it does not disappear like so many other of my dishes in my brain nirvana. Did I mention that one and the same dish on the second meal never tastes the same as the first ?!
Anyway, my idea was that a simple quiche would be just asparagus maybe a bit boring. That's why I used goat cream cheese to add some pepp - a great combo!
For the quiche, I opted for a "classic" short crust pastry base. Although, it's more of a variation. Shortcrust pastry and I are basically at war. If I can do a lot, short pastry is not one of them. Whether I knead for a short or long time, the butter is hard or soft, the dough is cooled for a long or short time - for me, the production of short crust pastry under no good star. At the latest when rolling out and put into shape, the mass shatters and crumbles, I just curse and would love to knock everything into the bin.
The secret? Quark in the dough! When I first tried the original recipe from a book I was all too wet, so I have the dough adapted to my needs.
For the bottom of a 26cm Springform I have because of that 100 g of cold butter cut into flakes and with 100 g of skimmed quark (not drained) and 1/2 t of salt and 200 g of flour Briefly and thoroughly kneaded by my Kenwood. Then I did not let the dough rest, but rolled out directly on a floured work surface and placed in the greased springform mold. And vòila - it worked great. Without tantrums, without increased pulse.
Pierce the ground several times with a fork, sprinkle some breadcrumbs and then let it rest.
For the filling, I then dedicated myself first to the asparagus:
500 g of green asparagus wash well, the Cut off ends slightly, then cut the sticks into pieces about 3-4 cm long. Thoroughly peel 500 g white asparagus
, and cut off the ends as well chop 3 tablespoons of olive oil in a large nonstick pan over medium heat, then add the whole asparagus to the pan and cook for about 10 minutes braise. Season with coarse sea salt.
In the meantime 4 eggs (I think 3 eggs would have been enough - for the next time !) frothy.Bake at 190 ° C for about 35-40 minutes until the dough is crispy and the filling is golden brown.
Tastes both warm and also very cool. My colleague and I did not quite agree ...
The consistency was great - why is my cheesecake never going to be that great? Does goat cream cheese have to come in, or what?
What I would do next to an egg less next time is to pre-bake the soil for about 15 minutes. When the quiche has cooled down, the soil looks a bit soggy. Does not spoil the taste.