Fresh asparagus in the supermarkets and farmers markets is a harbinger of spring. It’s versatile and makes a wonderful seasonal addition to your table.
Asparagus can be simply blanched in water and served with a sauce, stir-fried, steamed, grilled, made into soup or added to a curry. We already have a few asparagus recipes that you might like, such as asparagus bhajis and asparagus in a coconut sauce along with tips and tricks that will help you select the right asparagus and use it in your daily cooking. Another exciting way to use asparagus is to bake it into a delectable quiche, ingredients for which are easily available in local Swiss supermarkets.
All you need are store-bought ready-to-bake pastry (‘Kuchenteig’), grated hard cheese of your choice (local Gruyere cheese works well), eggs and some blanched asparagus. This dish is perfect for a brunch menu can be paired with a side salad to make it a light lunch or dinner.
- 1 round pie crust, ready-to-bake (I used a 32 cm ‘Kuchenteig’, available at Swiss supermarkets)
- 8-9 asparagus stalks, trimmed and cut into 1-2 inch pieces 1 cup gruyere cheese, grated 100 ml cream (full-fat)
- 2 eggs
- 2 teaspoons assorted dried herbs (use a mixture of sage, thyme, oregano)
- ½ teaspoon dried chilli flakes (omit this or increase this, based on your spice tolerance)
- Salt, as per your taste 1.5 tablespoons flour (use spelt flour, know locally as Dinkel flour)
- Cook the asparagus in some water for 2 minutes, until tender.
- Preheat the oven to 190 C.
- Once the asparagus is done, drain the water and keep aside.
- In a mixing bowl, add the eggs, cream, salt, herbs and chilli flakes. Beat to combine.
- Add the flour and beat gently to incorporate.
- In a fluted pie dish, gently place the store-bought pie-crust and trim the excess that hangs over the edges.
- Transfer the contents of the mixing bowl into the pie crust. Add the cooked asparagus.
- Bake the dish at 190 C for 25 minutes, until the pie filling turns a light golden-brown.
- Serve warm.
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