mediterranean · antipasti

Havarti and Asparagus Quiche

Name: Havarti and Asparagus Quiche
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: mediterranean
Ingredients: 8 stalks asparagus; 1 cup cream; 2 Eggs; 1 1/4 cups Flour; 1/2 pound Havarti with Dill Cheese (approximately ½ lb.); 1/2 teaspoon Salt; 1 cup Sugar; 3/4 cup cold, unsalted butter cut into small cubes; 2 quarts (8 c.) water

“Havarti and Asparagus Quiche takes about 45 minutes from beginning to end. This recipe serves 8 and costs $1.05 per serving. One portion of this dish contains approximately 12g of protein, 37g of fat, and a total of 537 calories. A mixture of sugar, water, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. 3 people were impressed by this recipe. This recipe is typical of Mediterranean cuisine. It works well as a reasonably priced hor d'oeuvre. It is brought to you by Foodista. With a spoonacular score of 29%, this dish is rather bad. If you like this recipe, you might also like recipes such as Shaved Asparagus Salad with Bacon & Havarti, Steamed Asparagus and Mushrooms With Danish Havarti Cheese, and Quiche Aux Asperges Et Saumon (Asparagus & Salmon Quiche).”

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

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Ingredients

Serves 8

Asparagus8 stalk
Cream1 cup
Eggs2
Flour1.3 cups
Havartiapproximately ½ lb.½ lb
Salt½ tsp
Sugar1 cup
Butterunsalted butter cut into small cubes¾ cup
Water8 c.8 cups

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

10 steps · 45 min

1
In the bowl of a food processor, combine flour, salt, and sugar.
2
Add butter and pulse until the mixture resembles the size of small peas.
3
Add the first 5 tablespoons of water, one at a time.Check consistency - if the mixture holds together when pinched, the crust is perfect dont add any more water.If, however, the crust still crumbles apart and wont stay together when pinched, that means it wont stay together while rolling either; go ahead and add the last tablespoon of water one teaspoon at a time, rechecking the consistency between each teaspoon.The exact amount of water you need will depend on the amount of humidity in the air and therefore in the flour.Once finished, turn the dough out onto a piece of plastic wrap.Form the dough into a disk, and refrigerate 30 minutes before rolling it out.You want that flour to relax and the butter to be nice and cold that will ensure you have a nice flaky crust.Meanwhile, boil a pot of water large enough to fit the stalks of asparagus.Trim the ends of your asparagus making sure they will fit nicely into your quiche pan, arranged like the spokes in a bicycle wheel with the ends touching in the middle.

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