Ganze Spargel-Zitronen-Quiche mit Gruyère in runder Backform auf rustikalem Holztisch, professionelle Food-Fotografie

Spring-Fresh Asparagus Lemon Quiche with Gruyère and Herbs

Name: Spring-Fresh Asparagus Lemon Quiche with Gruyère and Herbs
Prep time: 45 min
Cook time: 35 min
Total time: 110 min
Yield: 12 Servings
Cuisine: International
Ingredients: 250.000 g 250g plain flour; 125.000 g 125g cold butter, diced; 1.000 Stück 1 egg; 3.000 EL 3 tbsp cold water; 1.000 TL 1 tsp salt; 500.000 g 500g green asparagus, trimmed and cut into 3cm pieces; 4.000 Stück 4 eggs; 300.000 ml 300ml heavy cream; 150.000 g 150g Gruyère cheese, grated; 1.000 Stück 1 lemon, zested and juiced; 2.000 EL 2 tbsp fresh chives, finely chopped; 1.000 EL 1 tbsp fresh parsley, chopped; 1.000 Prise Pinch of freshly grated nutmeg; 1.000 TL 1 tsp salt; 1.000 Prise Pinch of white pepper

⚠ Gluten ⚠ Milk ⚠ Eggs

Angeschnittene Spargel-Quiche mit sichtbarer cremiger Füllung und grünen Spargelstangen

Spargel-Zitronen-Quiche von oben fotografiert auf weissem Teller mit frischen Kräutern garniert

An elegant spring quiche with tender green asparagus, creamy Gruyère custard and fresh herbs. The buttery pastry pairs perfectly with the juicy filling, making this quiche ideal for spring brunches or light dinners.

Contains the following allergens:

Gluten Milk Eggs

Preparation

45 min.

Baking Time

35 min.

Servings

Difficulty

Medium

Instructions

Mix flour and salt in a bowl. Add cold butter cubes and rub with fingertips until mixture resembles coarse breadcrumbs. Add egg and cold water, quickly bringing together into a smooth dough. Wrap in plastic wrap and chill for 30 minutes.

Wash asparagus, trim woody ends and cut into 3cm pieces. Blanch in boiling salted water for 2-3 minutes until crisp-tender. Immediately plunge into ice water to stop cooking, then drain well.

Roll out dough on floured surface to 3mm thickness. Line a greased 28cm quiche tin, bringing pastry up the sides. Prick base with a fork. Blind bake at 200°C (180°C fan) for 10 minutes.

Whisk together eggs, cream, lemon zest, lemon juice, salt, pepper and nutmeg in a bowl. Strain mixture through a fine sieve for perfect smoothness. Stir in herbs and two-thirds of the Gruyère.

Distribute blanched asparagus evenly over the pre-baked pastry base. Pour over the custard mixture and sprinkle with remaining Gruyère. Bake at 180°C fan for 30-35 minutes until golden brown and center is just set.

Let quiche rest in the tin for 10 minutes before carefully removing or cutting into portions. Garnish with fresh herbs and serve warm or at room temperature.

Ingredients

12 Servings

250g plain flour 250 g
125g cold butter, diced 125 g
1 egg 1 Stück
3 tbsp cold water 3 EL
1 tsp salt 1 TL
500g green asparagus, trimmed and cut into 3cm pieces 500 g
4 eggs 4 Stück
300ml heavy cream 300 ml
150g Gruyère cheese, grated 150 g
1 lemon, zested and juiced 1 Stück
2 tbsp fresh chives, finely chopped 2 EL
1 tbsp fresh parsley, chopped 1 EL
Pinch of freshly grated nutmeg 1 Prise
1 tsp salt 1 TL
Pinch of white pepper 1 Prise

Baking Timer

The timer appears at the bottom right of the screen.

Frequently asked questions

How many servings does Spring-Fresh Asparagus Lemon Quiche with Gruyère and Herbs make?

The recipe Spring-Fresh Asparagus Lemon Quiche with Gruyère and Herbs is designed for 12 servings. Use the portion calculator on this page to easily adjust the quantities.

How long does it take to make Spring-Fresh Asparagus Lemon Quiche with Gruyère and Herbs?

Preparation takes about 45 minutes and baking about 35 minutes – roughly 110 minutes in total.

How long does Spring-Fresh Asparagus Lemon Quiche with Gruyère and Herbs keep?

Spring-Fresh Asparagus Lemon Quiche with Gruyère and Herbs tastes best fresh. Well covered and stored in a cool place, the cake usually keeps for 2–3 days; many cakes can also be frozen.