If I can choose one comfort food that I will never refuse, it is quiche for sure! I love the crispiness of the puff pastry and the tenderness of the cream / egg / cheese mixture. And of course the endless varieties in flavour you can bring! Today I have chosen a spring versions with green asparagus and peas.
I have made 4 small ones instead of 1 big quiche, this gives more crispy pastry and well, be honest, the looks are much better too! The combination of cheese, fresh herbs and veggies is one of my favourites. Even my little one was so eager to get his ‘pie’ that for the first time in his life he ate asparagus, without any complain. Great! This quiche with green asparagus has brought a lot of joy already!
For the puff pastry I used the puff pastry roll from Tante Fanny. Excellent quality and a truly great product to work with! And honestly, making my own puff pastry is very time consuming and not worth the effort if you can buy something of such great quality!
Green asparagus quiche
Quiche with green asparagus, peas, scallion, oregano, thyme and goats cheese
- 300 gr green asparagus
- 120 gr peas frozen
- 35 gr scallion 1 piece
- 2 sprigs oregano
- 2 sprigs thyme
- 40 gr goats cheese soft / bettine blanc
- 125 ml thick cream
- 100 gr grated goatcheese
- 3 eggs
- 270 gr puff pastry on a roll
- 1 tbsp butter
preheat the oven to 180 degrees Celcius fan-mode
boil a kettle with water. remove the end from the asparagus and cut them in 3 cm pieces. Boil the stalks from 3 minutes. Add the head at the very last. Drain and set aside
defrost the peas by adding boiling water. Set aside for 10 minutes and then drain
mix the egg with the grated goats cheese, thick cream, peper and salt. Use a stand blender to get a well combined mixture
butter each of the quiche molds. Divide the puff pastry in 4 and line molds. Personally I like to use as little puff pastry as possible, so I roll it out as thin as I can before using it. You will have puff pastry left, which is fine
divide the scallion, 3/4 of the fresh herbs, the asparagus stalks, peas, asparagus heads and soft goats cheese over each of the molds. Season with pepper
now it is time for the egg mixture. Equally divide it over the 4 molds then sprinkle the remaining herbs on top
put them in the oven for 35 to 45 minutes, until the egg mixture is solid. Do they get brown to soon, cover with aluminium foil