Asparagus quiche

published on 23 February, 2018 at 10:47
INGREDIENTS
 
4 puff pastry
2 tablespoons flour
2 asparagus bunches
400 g of dried chick-peas
8 eggs
40 g zucchini, sliced
200 g chopped tomato
30 g grated mozzarella
Salt and pepper to taste
240 g of heavy cream
9 slices of ham
15 slices of cheese
 

PREPARATION
 
1. Preheat oven to 120 ° C.
2. On a floured surface, cut the pastry to fit a square mold.
3. Place the pie bottoms side by side so they overlap slightly. Using a rolling pin, flatten the four pie bases to form a single, smooth dough.
4. Place your square baking pan in the middle of the pastry and cut out the dough, leaving it longer o each side. Cut off the four angle pieces of dough.
5. Place the center of the pie base on the square baking pan lined with parchment paper, so that the edges overlap the sides of the mold.
6. Cut the tails of your asparagus and arrange them vertically all around the mold. Keep the rest to put in the quiche.
7. Cover the asparagus by folding the pastry. Cut out the excess.
8. Place a square of parchment paper on the bottom of the pie and add the dried chickpeas (or other).
9. Bake it for 40 minutes.
10. Beat the eggs in a bowl.
11. Add the asparagus, zucchini, tomatoes, grated mozzarella, pepper, salt and heavy cream, mix it together.
12. Pour the mixture over the baked pie and return it to the oven for another 40 minutes.
13. On a baking sheet of parchment paper, arrange the ham and cheese net.
14. Put the net on top of the quiche
15. Bake for another 20 minutes.
16. Remove the parchment paper and cut the quiche.
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