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Asparagus quiche
30 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 541
  • Fat about 35g
  • Carbohydrates about 37g
  • Protein about 19g
This is needed
This is needed for 4 people
Puff pastry dough
  • 1 puff pastry dough, rolled into a rectangle
  • 1 eggs, beaten
  • 1 tbsp thyme leaf
  • 150 g cream quark
  • 100 g grated Gruyère
  • 1 eggs
  • 1 pinch nutmeg
  • 0.5 tsp salt
  • a little pepper
  • 500 g green asparagus, lower third peeled
To bake
  • 1 tsp thyme leaf
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And that's how it's done
And that's how it's done
Puff pastry dough
Roll out the dough on a baking tray lined with baking paper. Cut off 8 strips (each approx. 1 cm wide) from one of the narrow ends. Brush the edges of the base with a little egg. Place 2 strips on the narrow ends of the dough. Carefully stretch 2 strips to match the length of the dough base, place along the edges, brush the dough strips with a little egg. Repeat these steps with the remaining strips of dough. Prick the dough base firmly with a fork.
To bake
Approx. 10 mins. on the bottom shelf of an oven preheated to 220°C, remove from the oven.
Combine the quark with all the other ingredients up to and including the pepper. Pour two thirds of the mixture over the cooked pastry base. Top with the asparagus then the remaining sauce.
To bake
Approx. 25 mins. on the bottom shelf of an oven preheated to 220°C, scatter the thyme on top.