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Asparagus Quiche with wild Garlic Pesto

As usual Herr Grün was faster with the opening of the asparagus season and so I wanted directly use one of his recipes to give my homemade wild garlic pesto the right frame. Some ideas from Herr Grün , paired with my own ideas and the wonderful wild garlic pesto resulted in the following asparagus quiche.

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For the shortcrust pastry 

- 150 g  flour 

- 90 g cold butter

- approx. 20 ml cold water

- 1/4 teaspoon salt


For the first layer:

Wild Garlic Pesto (see recipe Wild Garlic Pesto)

For the second layer 

- 10 white or green asparagus 

- 200 - 250 g ricotta

- 1 tsp forest honey (or honey of your choice)

- ½ Fresh tarragon bunch

- black, freshly ground pepper

- salt

- nutmeg

- 1 egg 

- 100 g Pecorino


at 160 degrees  bake the Quiche for approx. 40 minutes (depending on the topping thickness) until the quiche is golden-brown.

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