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Miniquiche asparagus




Shortcrust pastry

1 unit

Frozen asparagus

120 grams

Egg, yolk

2 grams

UHT cooking cream

6 spoons

Grated Parmesan cheese

100 grams

Butter, without salt

30 grams

Iodized salt

to taste

Black pepper

to taste

starters from Italy

Miniquiche asparagus

Miniquiche asparagus

vegetarian with gluten with eggs with lactose

ready in

40 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Miniquiche asparagus

A finger-food for an alternative aperitif. In case you want to transform it into a second plate you can opt in a pie instead of mono-portion.

Miniquiche asparagus step 1

step 1

Peel (if not already peeled) the asparagus and blanch in hot water.

Miniquiche asparagus step 2

step 2

Cut the asparagus into small pieces and pass them in a pan with butter, oil, salt and pepper. Keep the tips that serve as decoration of mini-quiche.

Miniquiche asparagus step 3

step 3

In a bowl combine the egg yolks, Parmesan cheese and then with the cream to create a compound.

Miniquiche asparagus step 4

step 4

Add to the mix just made asparagus, no tips! We have created the filling of mini-quiche!

Miniquiche asparagus step 5

step 5

Now for the brise (for convenience and speed the sail has done). Roll out the dough and then with the aid of a cup-paste (also a cup, a glass ...) create the shapes at will.

Miniquiche asparagus step 6

step 6

The forms generated now will '' enter '' in molds lined with butter and flour. If they were of silicone, avoid the passage. Crucially they can go in the oven.

Miniquiche asparagus step 7

step 7

After putting the dough (puff or shortcrust at will) add the filling and bake the mini-quiche in a preheated oven at 180 °.

Miniquiche asparagus step 8

step 8

Bake for about 20 minutes and after having done well browned garnish with asparagus tips that you previously cooked and kept aside. The voste mini-quiches are ready for an aperitif!

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