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Mini-quiches with green asparagus

Mini-quiches with green asparagus


  • 7 oz flour
  • 3.5 oz cold butter
  • 1 tsp. salt
  • 5 eggs
  • 1 tbsp. ice-cold water
  • 16.5 oz green asparagus
  • 200 ml crème fraîche
  • 7 oz Old Amsterdam
  • 1 lemon


Preparation Sift the flour into a bowl and add the salt. Cut the butter into small pieces and add to the flour. Use your fingers to rub the mixture into a crumbly dough. Add one egg and the water. Knead into a smooth mixture. Add 1 tablespoon of cold water if necessary. Knead the dough into a ball. Leave the dough in the refrigerator in a bowl with a dishcloth covering the top. Pre-heat the oven to 180°C (356°F). Snap the tough woody parts at the ends off the asparagus. Cut the asparagus into 3cm pieces. Mix in a bowl with some olive oil, salt and pepper, and grill for a bit in a pre-heated frying pan. Whisk the other eggs and the crème fraiche. Grate the cheese and add to the egg mixture. Set a little bit aside for the topping. Grate the lemon zest and squeeze out the lemon. Add the lemon zest and three tablespoons of the lemon juice to the egg mixture and stir. Season with salt and pepper. Flour your worksheet and rolling pin and flatten the dough. Use the open side of your quiche mold to cut out pieces of dough and grease the molds with butter. Drape the dough over the quiche mold and push the pastry into the corners of the tin. Prick holes in the bottom. Pour the egg/cheese mixture in and top with the asparagus and some grated cheese. Bake for 30 minutes until done and golden-brown.