4 servings
Prep: 15 mins,
Cooking: 50 mins
The rectangular shape of this quiche gives it a contemporary spin.
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Ingredients (17)
PASTRY:
250 g | flour |
salt — just a pinch | |
125 g | butter — cold, cubed |
1 | eggs |
water — ice cold |
FILLING:
1 Tbs | butter |
2 | garlic — cloves, finely chopped |
1 | onion — finely chopped |
150 g | bacon — chopped |
2 | eggs — jumbo |
1/2 cup | cream |
2 1/2 tsp | milk |
1/2 tsp | Dijon mustard |
60 g | gruyère cheese — grated |
50 g | asparagus — baby, blanched |
sea salt and freshly ground black pepper | |
fresh mixed herbs — to garnish |
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