yesterday i had started my first posting and i was suprised how easy it was to do....
Today is saturday and i was due to make lunch for my parents and my son.... So like many saturdays i went to the farmers market and decided it is going ot be a Asparagus Quiche and a tossed green salad today...
It tasted even better then it looked on the pics....
and here is what was left..... and will be eaten tomorrow....
Recipe will follow soon... it is now midnight and i think i should be goingto bed....
See you all Alissa
Adapted from www.deliciousdays.com
For the dough
125g cold butter
125g quark (curd cheese 40% fat
1/2 tsp salt
3 tbsp breadcrumbs
For the filling
500 g green asparagus, cleaned and cut in thirds
2 medium carrots, cleaned and chopped into cubes
2 tbsp olice oil
2 tbsp freshly chopped herbs
freshly ground pepper
For the topping:
200g creme double or sour creme
2 tbsp flour
50 g grated cheese
6 large eggs
salt & pepper
For the crust, cut butter into cubes and put into bowl with curd cheese, salt and flour. Quickly work into a dough by hand or with the food processor, but don't knead any longer then necessary. Wrap in foil and cool for 30 min.
For the filling, dice the vegetables and saute in oil over medium heat until half cooked. Add the herbs and season with salt and pepper. Remove from the stove and leave to cool. For the topping mix cream and add flour, cheese and eggs. Season with salt & pepper.
Preheat the oven to 190°C/ 375°F. Butter a spring form (10 inches/26cm) and dust with flour. Roll out the dough and evenly line the form with it. Prick bottom in a number of places with a fork and spread with breadcrumbs. Now add the vegetables to the egg mix and then pour into the form. Bake in the oven on the second lowest rack for 40 min until the edge has a golden-brown color and the filling shows brown spots, wich means that the quiche is ready. If it turns dark too quickly, cover it with parchment paper. It tastes good warm or cold with a nice green tossed salad!!