Recipe Asparagus and Rhubarb Quiche
Return to the recipes list |
Auteur : FoobyInternet : https://fooby.ch/fr/recettes/17309/quiche-aux-asperges-et-a-la-rhubarbe
INGRÉDIENTSShortcrust pastry
Quiche
PRÉPARATIONShortcrust pastry
Method
Blind Baking
Quiche
Baking
- 150 g white flour
- 100 g wholemeal flour
- 1/2 tsp salt
- 125 g butter, cut into pieces, cold
- 2 1/2 tbsp water
Quiche
- 1 dl cream
- 200 g plain cottage cheese
- 1 egg
- 1/2 tsp salt
- a little pepper
- 300 g red rhubarb, cut diagonally into pieces of approx. 6 cm then in half lengthwise and widthwise
- 1 1/2 tbsp sugar
- 250 g green asparagus, cut in half lengthwise and then into pieces of approx. 6 cm
PRÉPARATIONShortcrust pastry
- In a bowl, mix the flours and salt. Add the butter, rub everything together between your hands to obtain a lumpy mass.
- Add the water and quickly work everything into a soft dough, without kneading.
- Flatten the dough, cover it and refrigerate it for approx. 30 min.
Method
- Flour the work surface and roll out the dough into a disc of approx. 32 cm in diameter.
- Place the pastry on the baking sheet.
- Prick the base several times with a fork.
Blind Baking
- Bake for about 20 minutes in the lower part of an oven preheated to 220°C.
- Remove from the oven, let it cool, and reduce the oven temperature to 200°C.
Quiche
- Beat the cream, cottage cheese, and egg, season.
- Spread this mixture over the pastry.
- Mix the rhubarb and sugar, arrange them in a spiral on the pastry with the asparagus starting from the edge.
Baking
- Bake for about 40 min. in the bottom of the oven.
- Remove from the oven, let cool, then remove from the baking sheet.
Return to the recipes list
Copyright © Christian Sauvé | Rhubarbium.ca - 2024