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Asparagus and rhubarb quiche
45 m active | 2 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 657
  • Fat about 42g
  • Carbohydrates about 50g
  • Protein about 18g
This is needed
This is needed for 4 people
Shortcrust pastry
  • 150 g white flour
  • 0.5 tsp salt
  • 100 g wholemeal flour
  • 125 g butter, cut into pieces, cold
  • 2.5 tbsp water
  • 1 dl cream
  • 200 g plain cottage cheese
  • 1 egg
  • 300 g red rhubarb, cut diagonally into pieces approx. 6 cm long, halved crosswise and lengthwise
  • 0.5 tsp salt
  • 1.5 tbsp sugar
  • a little pepper
  • 250 g green asparagus, halved lengthwise, cut into pieces approx. 6 cm long
  • One quiche tin (approx. 28 cm in diameter), lined with baking paper
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And that's how it's done
And that's how it's done
Shortcrust pastry
Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
To shape
On a lightly floured surface, roll out the dough into a circle (approx. 32 cm in diameter). Transfer the dough to the prepared tin. Prick the base firmly with a fork.
To blind bake
Approx. 20 mins. in the lower half of an oven preheated to 220°C. Remove and allow to cool slightly. Turn the oven down to 200°C.
Combine the cream, cottage cheese and egg, season. Spread the sauce over the pastry dough. Mix the rhubarb and sugar, place the rhubarb and asparagus on top in a spiral fashion, starting from the outside and working in.
To bake
Approx. 40 mins. on the bottom shelf of the oven. Remove from the oven, allow to cool slightly, remove from the tin.