Lunch

Utolsó frissítés: 2021 december 13.

Asparagus quiche green-white

 

• 90 g Butter + 5 g to grease the quiche dish
• 100 g Wholemeal spelt flour
• 100 g Spelt flour type 630 + 10 g for working
• ½ TSP Baking powder
• 3 Eggs
• 150 g white asparagus
• 150 g green asparagus
• Salt 
• 2 TSP honey
• 1 clove of garlic
• 50 g Gruyère cheese (45 % fat in dry matter)
• 200 g sour cream
• 1 TABLESPOON mustard
• pepper
• 5 stalks Chervil
• 15 g Hazelnut kernels (1 tablespoon)
• Also: legume for blind baking

1. Cut cold butter into cubes, mix together with flours, baking powder, 1 egg and 4 tablespoons cold water with the dough hooks of a hand mixer or your hands until smooth. Cover and chill for 30 minutes.

2. In the meantime, peel white asparagus completely, green only the lower third, wash, cut off woody ends and cut asparagus in half or quarters lengthwise, depending on size. Cook white asparagus in plenty of salted water with honey for 2-3 minutes over medium heat. Then add green asparagus for 2 minutes. Then drain, reserving asparagus water and drain vegetables well.

3. Grease quiche pan. Roll out dough on a floured work surface (about 32 cm Ø), place in a quiche dish, forming a rim and pushing up slightly. Prick the bottom of the dough several times with a fork. Place baking paper on the dough and spread dried legumes on it. Bake in preheated oven at 200 °C (convection oven 180 °C; gas: level 3) for 15 minutes.

4. Meanwhile, peel and finely chop garlic. Grate Gruyère, mix with remaining eggs, sour cream, mustard, 70 ml asparagus water and garlic and season with salt and pepper.

5. Remove quiche base from the oven, remove the baking paper with legumes and let the base cool for 10 minutes.

6. Place asparagus on quiche base, alternating colors, with tips toward edges. Pour egg- sour cream mixture on top and bake for another 30 minutes.

7. Meanwhile, wash chervil, shake dry, chop finely. Coarsely chop the hazelnuts.

8. Sprinkle the chervil and hazelnuts over the asparagus quiche and serve cut into pieces.
    

Calories: 202 kcal
1 piece contains (Percentage of daily requirement)

• Calories 202 kcal (10 %)    
• Protein 6 g (6 %)    
• fat 14 g (12 %)    
• Carbohydrates 14 g (9 %)    
• added sugar 1,3 g (5 %)    
• dietary fiber 1,5 g (5 %)    

Sour cream: With usually 24 percent fat, this dairy product brings fewer calories to the plate than crème fraîche. Sour cream helps the body to make optimum use of vitamins A, D and E. In addition, sour cream can score points with an extra portion of protein and high calcium content.

Asparagus: Asparaginic acid, which is abundant in asparagus, and a high potassium content stimulate the metabolism, purify the blood, flushs toxins out of the body and also support the liver, lungs and kidneys in their function. 

Spelt: In terms of ingredients, spelt is like its successor, wheat - but spelt scores with significantly higher protein content. Spelt can also outperform wheat when it comes to niacin (a vitamin from the B group) and the minerals magnesium, zinc and iron.