Mini quiches with green asparagus


  • 200 g flour
  • 100 g cold butter
  • 1 teaspoon salt
  • 5 eggs
  • 1 cup ice water
  • 500 g green asparagus
  • 200 ml fresh cream
  • 200 g Old Amsterdam
  • 1 lemon


Sift the flour in a bowl and add the salt. Cut the butter into small cubes and add to the flour. Mix with your hands until you get a lumpy dough. Add an egg and water. Continue kneading until you get a dough of homogeneous consistency. If necessary, add 1 tablespoon of cold water. Now we give the mixture a ball shape, put it in a bowl covered with a towel and let it rest in the fridge for 30 minutes.

Preheat the oven to 180 °C. Cut and discard the woody bottom of the lettuce. Cut the asparagus into pieces of about 3 centimeters. Mix them in a bowl with olive oil, salt and pepper, and sauté briefly in a pan. Beat the rest of the eggs with the fresh cream. Grate the cheese and mix with the egg mixture, setting aside some of the grated cheese for the top. Grate the yellow layer of the lemon peel and squeeze out the rest. Add and mix the lemon zest and 3 tablespoons of juice with the egg mixture. Season with salt and pepper. Sprinkle the countertop and rolling pin with flour. Stretch the dough. Then, with the open side of the quiche molds, we cut circles of dough and grease the molds with butter. Now we introduce the dough circles inside the molds and make some holes in the bottom. Pour the egg and cheese mixture into the quiche molds, add the chopped asparagus and sprinkle a little of the grated cheese separated on the quiches. Bake for about 30 minutes until golden brown and ready.

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