mediterranean · antipasti

Asparagus Quiche

Name: Asparagus Quiche
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: mediterranean
Ingredients: 250 grams asparagus tips, tinned; 2 slcs bacon; 3 tablespoons butter or margarine; 1 cup grated tasty cheese; 1 cup cream; 1 egg yolks; 2 eggs beaten; 2 tablespoons flour; 1 teaspoon garlic, crushed; 1 lemons; cup milk; 1 onions, medium; 2 tablespoons Parmesan cheese; 1 pch salt

“Asparagus Quiche might be just the Mediterranean recipe you are searching for. One portion of this dish contains approximately 9g of protein, 25g of fat, and a total of 288 calories. This recipe serves 8. For $1.15 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive hor d'oeuvre. This recipe from Foodista has 1 fans. If you have eggs, lemons, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 27%, this dish is not so amazing. If you like this recipe, take a look at these similar recipes: Quiche Aux Asperges Et Saumon (Asparagus & Salmon Quiche), Asparagus Quiche, and Asparagus Quiche.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Asparagus tipstinned250 g
Slcs bacon2
Butter3 tbsp
Tasty cheese1 cup
Cream1 cup
Egg yolks1
Eggs2
Flour2 tbsp
Garliccrushed1 tsp
Lemons1
Milk1 cup
Onionsmedium1 medium
Parmesan cheese2 tbsp
Pch salt1

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

8 steps · 45 min

1
Pastry:Sift flour and salt into a bowl, rub in butter, add egg yolk and lemon juice and mix to a firm dough. Cover and refrigerate 20 minutes.
2
Roll dough out large enough to line a 25cm flan tin, trim the edges. Cover pastry with greaseproof paper and fill with dried beans or rice to hold in shape while cooking.
3
Bake in a moderate oven for 7 minutes, remove paper and beans and bake a further 7 minutes. Set aside until required.

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